Matty’s Spicy Kebab Wrap | Cookin' Somethin'

Video Description

SPICY BEAUTIFUL SCIENTIFICALLY PERFECT LAMB KEBAB WRAPPED IN A JUICY BUNDLE I CANT STOP THINKING ABOUT THIS ONE! COUPLA BUMPS AND BRUISES IN THE KITCHEN WILL NEVER STOP ME FROM MAKING ABSOLUTE BANGERS LIKE THIS!! EAT UP MY FREAKY LIL BABIES THIS IS COOKIN’ SOMETHIN’! Matty's World Merch: http://bit.ly/4fPicI2 Matheson Cookware: https://bit.ly/4p9XK9p Join this channel to get access to perks: https://www.youtube.com/channel/UCpqH8-BBNTsluhcOzFKWLuw/join INGREDIENTS: Kebabs 1lb Ground Lamb ½ lb Ground Beef ½ lb Ground Lamb Fat 5 Cloves Garlic 1 Tablespoon Harissa Powder 1 Tablespoon Aleppo Pepper 1 Tablespoon Urfa Biber 1 Teaspoon Sumac ½ Red Onion ½ Bunch Parsley Stems 3 Tablespoons Olive Oil 1.5 Tablespoons Salt Harissa Sauce 2 Cups Roasted Red Pepper 6 Cloves Garlic 1.5 Tablespoons Harissa Powder 3 Tablespoons Olive Oil 1 Tablespoon Salt 4 Sprigs of Chopped Parsley Juice of 1 Lemon Garlic Sauce ¼ Cup Tahini 1 Head of Garlic, peeled (10 Cloves) 1 Tablespoon Salt 1 Cup Vegetable Oil Zest of 1 Lemon Spiced Lamb Fat ½ lb Ground Lamb Fat ½ Cup Harissa Sauce ½ Tablespoon Harissa Powder 1.5 Tablespoons Sweet Hungarian Paprika Finished Kebab Cooked Kebab Harissa Sauce Garlic Sauce Spiced Lamb Fat 6pc Saj Bread ½ Red Onion ½ Hot House Tomato ½ Cup Parsley, Chopped ½ Cup Pickled Turkish Peppers COOKING METHOD: Kebabs 1. In a blender, combine: - Garlic - Harissa powder - Aleppo pepper - Urfa biber - Sumac - Red onion - Parsley - Olive oil - Salt 2. Blend until smooth. 3. Add the blended mixture to the lamb, beef, and lamb fat in a large mixing bowl. 4. Mix until thoroughly combined and the mixture looks uniform. 5. Transfer the mixture into large plastic piping bags, filling each bag only halfway and tying off the ends. 6. Let the mixture marinate in the refrigerator for at least 1 hour, preferably overnight. 7. Preheat your oven on the broiler setting and place a large baking sheet inside to heat up. 8. Once the baking sheet is hot, carefully remove it from the oven and pipe long logs of the kebab mixture directly onto the tray. 9. Return the tray to the oven and broil until the kebabs reach an internal temperature of 155°F. 10. Remove from the oven and transfer the kebabs to a plate. Let them rest until needed. Harissa Sauce 1. In a food processor, combine: - Roasted Red Peppers - Garlic - Harissa Powder - Olive Oil - Salt - Parsley - Lemon Juice 2. Blend until smooth. 3. Transfer the mixture to a bowl and refrigerate until ready to use. Garlic Sauce 1. In a blender, combine: - Tahini - Garlic - Salt 2. Blend for 2 minutes, until very smooth. 3. After the 2 minutes, continue to blend, slowly add the vegetable oil 1 tablespoon at a time. 4. Allow the mixture to continue to blend for a moment before adding more oil. 5. Closer to the end, you can alternate between the lemon juice and the remaining amount of vegetable oil. 6. Once done, transfer the mixture to a bowl and refrigerate until ready to use. Spiced Lamb Fat 1. In a medium-sized pot, add the lamb fat and cook over medium heat, stirring occasionally, until the moisture has evaporated, the fat has fully rendered, and the remaining bits of lamb begin to caramelize. 2. Strain the rendered fat, discarding the caramelized bits, and return the liquid fat to the pot. 3. Add the remaining ingredients: Harissa sauce 1. Harissa powder 2. Sweet Hungarian paprika 3. Simmer over medium heat for an additional 10 minutes, stirring frequently. 4. Remove from the heat and reserve until needed. Finished Kebab 1. In a medium-sized bowl, combine sliced tomatoes, sliced red onion, and chopped parsley. Set aside. 2. Brush the saj bread with about 1 tablespoon of the spiced lamb fat and quickly sear on both sides in a large skillet over medium-high heat. You just want to warm the bread and soften it slightly, without making it too crispy or brittle. 3. Once the saj bread is ready, spoon a little more spiced lamb fat inside. 4. Top with 2 pieces of the cooked kebab, a generous amount of the tomato onion salad and chopped pickled turkish peppers, a pinch of sumac, and a drizzle of harissa sauce and garlic sauce. 5. Roll the saj bread up and finish with an extra drizzle of spiced lamb fat to your liking.