This Egyptian Technique Makes SHOCKINGLY Good 'Kebab' With Any Meat

beef

🥗Healthier: chicken

💰Cheaper: pork

Chicken is leaner and more affordable than beef.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil has a high smoke point and is healthier.

yogurt

🥗Healthier: Greek yogurt

💰Cheaper: sour cream

Greek yogurt is thicker and adds protein.

pita bread

🥗Healthier: whole grain pita

💰Cheaper: naan

Whole grain pita adds fiber.

Cut boneless lamb leg into large chunks.

Chop 4-5 onions into medium to large dice.

Heat a large pot over medium-high heat and add 1 tablespoon of butter.

Sear the chunks of lamb in batches until browned on all sides.

Remove browned meat and deglaze the pot with a small amount of water.

Add the chopped onions and black pepper to the pot and mix well.

Cover the pot and braise until the meat is fork tender, checking every 10-15 minutes and adding water if needed.

After about 1 to 1.5 hours, ensure the meat is tender and the onions have dissolved into a sauce.

Prepare pasta by boiling salted water and cooking the pasta for 2-3 minutes.

In a separate pot, combine crushed tomatoes with salt and black pepper, cooking down for 10-15 minutes.

Drain the pasta and mix with the tomato sauce until well coated.

Prepare a salad with chopped cucumbers, spring onions, and tomatoes, seasoned with salt, pepper, lemon, and vinegar.

Serve the Kebab with the onion gravy, pasta, and salad.

Cooking Techniques

Equipment Needed

Spice Level: