Tunisian SMOKED LAMB KEBAB with CURED LEMON / Middle Eastern & African

lamb shoulder

🥗Healthier: chicken thighs

💰Cheaper: pork shoulder

Chicken thighs are lower in fat, while pork shoulder is often less expensive.

smoking chips

🥗Healthier: herbs for grilling

💰Cheaper: wood chips

Herbs add flavor without the need for processed smoking chips.

Flash the lemon in water to remove wax, then slice it lengthwise and into quarters.

Arrange lemon slices in a dish lined with coarse salt, adding coriander seeds and black peppercorns.

Cover the lemon slices with enough salt to ensure they are completely covered and add torn bay leaves.

Bake the lemons in the oven for four hours, then clean them of excess salt.

Rub the lamb with the salt and spices mixture from the lemons.

Sear the lamb in a nonstick pan until browned on both sides.

Transfer the lamb to a braising dish and sauté onions and garlic in the same pan.

Add water (or lamb stock) to the pan and bring to a boil, then add the preserved lemon.

Braise the lamb until tender, then strain the liquid fat and stock.

Cube 400 grams of potatoes and add them to the strained stock, along with a lemon segment, simmering until fork-tender.

Grind spices (fenugreek, oregano, red chilies) and add them to the stock with the pulp from the preserved lemons.

Simmer the mixture until thickened, then add ketchup and strain through a sieve, mixing with lemon juice to create a sauce.

Thread the potatoes and lamb onto skewers and smoke them, then dress with the sauce and garnish with cilantro.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary