Ingredients with Measurements:
- 1 pound ground lamb
- 1/2 cup Antep peyniri cheese, crumbled
- 1/4 cup breadcrumbs
- 1/4 cup parsley, chopped
- 1/4 cup onion, finely chopped
- 1 tablespoon tomato paste
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon cumin
- 1/4 teaspoon paprika
- 1/4 teaspoon red pepper flakes
Special equipment needed:
- Skewers
- Grill or grill pan
Step-by-step instructions:
1. In a large bowl, combine ground lamb, Antep peyniri cheese, breadcrumbs, parsley, onion, tomato paste, salt, black pepper, cumin, paprika, and red pepper flakes. Mix well until all ingredients are evenly distributed.
2. Divide the mixture into 8 equal portions and shape each portion around a skewer, forming a sausage shape.
3. Preheat grill or grill pan to medium-high heat.
4. Place the skewers on the grill or grill pan and cook for 6-8 minutes on each side, or until the kebabs are cooked through and browned on the outside.
5. Remove from heat and let rest for 5 minutes before serving.
Time:
Preparation time: 20 minutes
Cooking time: 15-20 minutes
Temperature:
Grill or grill pan: medium-high heat
Serving size:
4 servings
Nutritional information:
Calories: 360
Fat: 24g
Carbohydrates: 6g
Protein: 30g
Substitutions for ingredients:
- Ground beef or chicken can be used instead of lamb.
- Feta cheese can be used instead of Antep peyniri cheese.
Variations:
- Add chopped mint or cilantro for extra flavor.
- Serve with a side of tzatziki sauce or hummus.
Tips and tricks:
- Soak skewers in water for 30 minutes before using to prevent them from burning on the grill.
- Don't overwork the meat mixture when forming the kebabs to avoid tough and dry kebabs.
- Use a meat thermometer to ensure the kebabs are cooked to an internal temperature of 165°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:
Serve kebabs on a platter with a side of salad or grilled vegetables.
Garnishes:
Garnish with chopped parsley or cilantro.
Pairings:
Serve with a side of rice pilaf or bulgur.
Suggested side dishes:
Grilled vegetables, salad, rice pilaf, bulgur.
Troubleshooting advice:
- If the kebabs are falling apart on the grill, add more breadcrumbs to the meat mixture to help bind it together.
- If the kebabs are dry, try adding more cheese or a tablespoon of olive oil to the meat mixture.
Food safety advice:
- Always wash your hands and surfaces before and after handling raw meat.
- Use a meat thermometer to ensure the kebabs are cooked to a safe internal temperature of 165°F.
Food history:
Antep peyniri cheese is a type of cheese from the city of Gaziantep in Turkey. It is a salty, crumbly cheese that is often used in Turkish cuisine.
Flavor profiles:
The kebabs have a savory and slightly spicy flavor from the lamb and spices, with a salty and tangy flavor from the Antep peyniri cheese.
Serving suggestions:
Serve kebabs with a side of rice pilaf or bulgur and grilled vegetables for a complete meal.
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Region: Turkish