How good are breakfast kebabs? You know the ones you get after leaving Revolver? If you’re sober you’d notice they’re actually shit and by the time you get home you stank of garlic.
So I present to you the breakfast kebab. It has the elements of a kebab(what even is a kebab?) without the stank ANNNDDD they’re easy to make. YALLA HABIBI. Instead of mystery meat i’ve gone with kibbeh nayeh which is to put it simple? Lamb tartar with some bourghul.
250gm lamb rump. (whaddup Flinders Island lamb)
50gm Bourghul (soak in water for 1 hour)
1 tsp sumac
1 tsp toasted and ground cumin
Breakfast eggplant dip( 1 eggplant roasted on the bbq until well blackened, 2 tbsp tahini, lemon juice and salt)
4 small flatbreads
1. Start with the dip. Take the eggplant and chop it real good. Add the tahini and season with salt and lemon juice. It should be smokey, fresh and a little salty.
2. For the Kibbeh Nayeh chop the lamb rump real good and i mean until it becomes like a paste. If you feel like it, use a foodprocessor.
3. Add the bourghul, spices and season with salt. Mix well
4. Assemble with ease. Pop your flat breads over the BBQ or stove stop and give them some char. Smear the kibbeh, eggplant and garnish with radish, cucumber and parsley. Add as much or as little harissa as you please.
Check out how to make your own Harissa here