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

  • ground cumin
  • garlic
  • lemons
  • mint
  • red onions
  • parsley
  • sumac
  • apple cider vinegar
  • naan bread
  • beef sirloin steaks
  • dried black limes
  • Aleppo chilli flakes
  • EYB Comments

    Marinate 1 hour or overnight.

Where’s the full recipe - why can I only see the ingredients?

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.

  • 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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