When it comes to lamb ... into kebabs. To make it quicker, make a spice rub with seasonings like chili flakes, cumin, fennel ...

Shashlik is a Russian version of shish kebabs. If you don't like pork you can use lamb or beef ... Mix all the marinade ingredients together in a large bowl and add the pork.

Ideally, slices of lamb ... kebabs, plates of lamb ragu, and filling sides that keep parties content. For those wanting to turn up the dial of flavor on cuts of lamb, Jacobson refers to a simple ...

Shami kebabs were apparently invented by a highly ... add the onion paste and cook for about 10 minutes. Stir in the lamb mince and split peas, pour over enough water to just cover the meat ...

Andrea Slonecker's standout dish starts with a garlicky, herbal, rosé-based marinade to tenderize and flavor the meat; umami-rich anchovies also stud the surface of the lamb, melting into the ...

Add the lamb and the allspice ... Mix well and serve garnished with herbs and pine nuts. Tip: Cook shish barak with labneh instead of plain yoghurt for a more intense flavour.