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Kamado Bono Limited 25 inch BBQ grill, black color, side profile view with wooden side shelves and lifetime warranty badge

Kamado Bono Limited 25″ black

5,960.00AED
Kamado Bono Limited 25 inch BBQ grill, red color, side profile with wooden side shelves and lifetime warranty badge

Kamado Bono Limited 25″ red

5,960.00AED
Kamado Bono Grande 23" black

Kamado Bono Grande 23″ black

5,380.00AED
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Lebanese lamb kebab
Lamb

Lebanese lamb kebab

0 - 30 min

4

1/3

Print out

Ingredients

  • 1 kg ground lamb (20% fat and 80% lean)
  • 1 onion
  • A handful of fresh mint
  • 1 tsp sumac
  • 1 tsp salt
  • 0.5 tsp black pepper
  • 0.5 tsp cumin
  • 0.5 tsp paprika
  • 0.5 tsp cinnamon
  • 0.5 tsp cardamom
  • 6 garlic cloves
  • 50 ml olive oil
  • For the garnish:
  • Flatbreads (Lavaš)
  • Greek yogurt
  • Fresh green onions
  • “Poppamies garlic rub” spice mix
  • 1 red onion
  • Pickled cucumbers
  • Pickled carrots
  • Cabbage

Recipe

  1. Lebanese Lamb Kebab: Prepare the Kamado BONO grill for direct cooking, light the charcoal with a fire starter, and wait until the temperature reaches 160°C. Adjust the top and bottom air vents to maintain a consistent temperature.
  2. Take stainless steel skewers and, with wet hands, shape the kebabs. Place a ball of meat on the skewer and shape it from top to bottom into a thin layer. Grill, turning every 40-50 seconds. It’s crucial not to overcook them. Don’t worry if there’s fire—flames will sear the meat nicely, and with frequent turning, nothing will burn.
  3. Serve the cooked kebabs with vegetables, flatbread, and Greek yogurt seasoned with “Poppamies garlic rub” and chopped green onions.
  4. Enjoy your meal!

RECIPES

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