Black lime beef skewers with sumac onions from Ottolenghi Test Kitchen - Shelf Love (page 52) by Yotam Ottolenghi and Noor Murad

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Accompaniments: Roasted potatoes with aïoli and buttered pine nuts

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Marinate 1 hour or overnight.

  • adelina on May 06, 2025

    Here is my Instagram post on these kebabs: https://www.instagram.com/p/DGXD42BR13O/?img_index=1

  • averythingcooks on September 18, 2022

    I needed a small amount of quick pickled onions and this fit the bill. What a good use of sumac to give the onions something a little extra to make them special. I will make these again for sure AND I have sourced black limes and so will be back here to make the main soon.

  • ellwell on September 14, 2022

    I thought the flavors were excellent and it was fun to try black limes. I only needed about 3 of them to reach 3 tsp of ground limes instead of the 5-6. Unfortunately, I thought the sirloin was not tender enough. I marinated from about 6 hours. Maybe mine did not have enough fat? Next time I would maybe cut the pieces smaller so that it is unnecessary to bite into them. I also think it would be good with some yogurt sauce.

  • stepharama1 on September 01, 2022

    This was superb. It was low effort and high reward! Yum!!

  • Lsblackburn1 on August 09, 2022

    Sourcing the black limes was the hardest part of this recipe, but it’s always great to have an excuse to go to the middle eastern market! The meat was so delicious and tender. Cooked on the grill outside over charcoal.

  • cultus.girl on February 13, 2022

    Exceptional.

  • DFarnham on November 30, 2021

    delicious

  • KarinaFrancis on October 18, 2021

    My first time using black limes and I’m officially a fan! We used pork fillet but as Noor says, the marinade would work for different meats

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