Madeeha Qureshi’s Saudi lamb kebabs over charcoal recipe

“I don’t think there is a simpler kabab recipe out there than this one,” says Madeeha Qureshi.

“Simple, quick and juicy kababs, bursting with meaty flavours of lamb and its fat – yes, fat is a flavour, my darlings. There is a copious amount of garlic, so don’t be alarmed. Enjoy at a BBQ party with fresh naans, salad and my famous three sauces – Jajeek, Daqqus and Tahiniya.”

Mabshoor

Ingredients:
(Serves 4)

500g minced lamb (at least 30% fat)
Cloves from 1 bulb of garlic (about 30g, crushed)
1tsp salt
1 1⁄2tsp freshly ground black pepper
A fat pinch of roasted ground cumin (optional)

For the yogurt:
250g Greek yogurt
2 cloves of garlic, minced
Sea salt

To serve:
Naan or pitta bread (optional)
Fresh parsley, chopped
Toasted pine nuts or almonds

Method:

1. In a large bowl with a flat base, combine the mince, garlic, salt, black pepper and cumin (if using). Mix well, then rub it with the palm of your hand against the vessel to smooth it out, about two to three minutes.

2. Cover the mince mixture and refrigerate for 30 minutes; this will help the mince and fat to mingle and bind well.

3. Now prepare the yogurt base by mixing together the Greek yogurt and garlic, then seasoning to taste with salt. Set aside.

4. Light the barbecue and wait for the charcoal to go ashy before starting to cook.

5. While the charcoal is getting ready, take the lamb mixture out of the fridge and form it into walnut-sized balls (a measuring tablespoon can be used as a rough guide for size – you should get 16–20 balls). Place four or five of them onto each of four metal skewers.

6. Place the skewers onto the charcoal grill and cook for about seven minutes, turning every two to three minutes, until the Mabshoor is cooked through. Once nicely browned all over and dripping with fatty juices, remove from the barbecue.

The Red Sea cookbook by Madeeha Qureshi is published by Nourish Books, priced £32. Photography by Patricia Niven. Available now