Kebab Fries, Carved Lamb Beef Recipe
Make Kebab Fries, Carved Lamb Beef Recipe in just 1h 15m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Lamb-Beef Kebab
Fries
Sauces & Toppings
Method
Lamb-Beef Kebab
Mix and rest
In a large bowl combine ground lamb and ground beef. Add grated red onion, minced garlic, chopped parsley, mint (if using), cumin, coriander, smoked paprika, black pepper, red pepper flakes (if using), and kosher salt. Mix gently but thoroughly with your hands until just combined — avoid overworking. Cover and refrigerate for 30 minutes to let flavors meld and to firm the mixture for shaping.
Form kebab
Divide the meat mixture into 8 equal portions (about 60–70 g each). Wet your hands slightly and shape each portion into a long thin kebab or oblong sausage about 4–5 inches long and 1 inch thick. Press firmly to remove air pockets and ensure even thickness so they cook uniformly.
Cook kebab
Heat a large cast-iron skillet or griddle over medium-high heat and add 1 tablespoon olive oil. When shimmering, add half the kebabs without crowding. Cook 3–4 minutes per side, pressing gently with a spatula for even contact, until a deep brown crust forms and internal temperature reaches 70–72°C (160–162°F). Transfer to a baking sheet and tent with foil while you cook the remaining kebabs, adding the remaining 1 tablespoon olive oil if needed.
Fries
Prepare potatoes
Rinse cut fries under cold water until water runs clear to remove excess starch. Soak the fries in cold water for 20–30 minutes. Drain and pat completely dry with kitchen towels. Toss dried fries with cornstarch until lightly coated; this helps crisping. Season with 1 teaspoon kosher salt and 1/2 teaspoon black pepper.
Fry or roast
Option A — Deep-fry: Heat vegetable oil in a deep pot or fryer to 160°C (320°F). Fry potatoes in batches 3–4 minutes until pale and slightly tender but not browned. Remove and drain on paper towels. Increase oil to 190°C (375°F) and return fries in batches to fry until golden and crisp, 1–2 minutes. Drain and keep warm. Option B — Roast: Preheat oven to 230°C (450°F). Toss potatoes with 2 tablespoons vegetable oil on a rimmed baking sheet in a single layer. Roast 15 minutes, flip, then roast another 10–15 minutes until crisp and golden.
Finish fries
When all fries are cooked, season again to taste with a pinch more salt and a light dusting of smoked paprika or sumac if desired. Keep fries hot while assembling kebab fries.
Sauces & Assembly
Make garlic yogurt sauce (if making from scratch)
In a small bowl combine 3/4 cup plain Greek yogurt, 1 small garlic clove minced, 1 tsp lemon juice, 1 tbsp olive oil, 1/8 tsp salt and a pinch of black pepper. Stir until smooth and chill until ready to use. (You can substitute store-bought tzatziki.)
Carve kebab
If you prefer carved slices instead of whole kebabs, let the cooked kebabs rest 2–3 minutes and then slice thinly at a slight angle into 1/4" rounds or bias cuts. This will produce 'carved' pieces similar to shawarma slices.
Assemble kebab fries
Divide fries among 4 plates or two large share plates. Top each portion evenly with the sliced or whole kebabs. Drizzle garlic yogurt sauce over the fries and meat (about 2 tbsp per serving). Add hot sauce to taste if using. Scatter pickled red onion and chopped parsley over the top. Finish with a light sprinkle of sumac or smoked paprika and serve with lemon wedges for squeezing.