Ingredients with Measurements:
- 1 lb ground lamb
- 1/2 cup breadcrumbs
- 1/4 cup grated onion
- 2 cloves garlic, minced
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp cumin
- 1/2 tsp paprika
- 1/4 tsp cayenne pepper
- 1 egg
- 1/4 cup chopped parsley
- 1/4 cup chopped mint
- 1/4 cup chopped cilantro
- 1/4 cup olive oil
- 1/4 cup lemon juice
- Skewers
Special equipment needed:
- Grill or grill pan
- Mixing bowl
- Skewers
Step-by-step instructions:
1. In a mixing bowl, combine the ground lamb, breadcrumbs, grated onion, minced garlic, salt, black pepper, cumin, paprika, cayenne pepper, egg, parsley, mint, and cilantro. Mix well.
2. Divide the mixture into 8 portions and shape each portion into a long, thin sausage shape.
3. Thread each sausage shape onto a skewer.
4. In a small bowl, whisk together the olive oil and lemon juice.
5. Brush the kebabs with the olive oil and lemon juice mixture.
6. Preheat the grill or grill pan to medium-high heat.
7. Grill the kebabs for 10-12 minutes, turning occasionally, until cooked through and browned on all sides.
8. Serve hot.
Time:
Preparation time: 20 minutes
Cooking time: 10-12 minutes
5. Temperature:
Grill or grill pan should be preheated to medium-high heat.
Serving size:
This recipe makes 8 kebabs, serving size may vary.
Nutritional information:
Calories: 250
Fat: 18g
Protein: 16g
Carbohydrates: 6g
Fiber: 1g
Sugar: 1g
Sodium: 400mg
Substitutions for ingredients:
- Ground beef or turkey can be used instead of lamb.
- Panko breadcrumbs can be used instead of regular breadcrumbs.
- Red onion can be used instead of white onion.
- Dried herbs can be used instead of fresh herbs.
Variations:
- Add diced bell peppers and onions to the skewers for added flavor and nutrition.
- Serve with a side of tzatziki sauce for dipping.
- Use the kebab mixture to make meatballs instead of kebabs.
Tips and tricks:
- Soak wooden skewers in water for at least 30 minutes before using to prevent them from burning on the grill.
- Don't overmix the kebab mixture, as this can make the meat tough.
- Use a meat thermometer to ensure the kebabs are cooked to an internal temperature of 160°F.
Storage instructions:
Leftover kebabs can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat kebabs in the microwave or oven until heated through.
Presentation ideas:
Arrange the kebabs on a platter and garnish with lemon wedges and fresh herbs.
Garnishes:
Lemon wedges and fresh herbs.
Pairings:
- Serve with a side of rice pilaf or couscous.
- Pair with a Greek salad or tabbouleh.
Suggested side dishes:
- Rice pilaf
- Couscous
- Greek salad
- Tabbouleh
Troubleshooting advice:
- If the kebabs are sticking to the grill or grill pan, brush them with a little more olive oil.
- If the kebabs are falling apart, try adding more breadcrumbs to the mixture.
Food safety advice:
- Use a meat thermometer to ensure the kebabs are cooked to an internal temperature of 160°F.
- Wash hands and utensils thoroughly after handling raw meat.
Food history:
Şıllık kebab is a traditional Turkish dish made with ground lamb and spices.
Flavor profiles:
Şıllık kebab is savory and slightly spicy, with a hint of citrus from the lemon juice.
Serving suggestions:
Serve hot with a side of rice pilaf or couscous and a Greek salad or tabbouleh.
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Region: Turkish