Ingredients with Measurements:
- 1 pound ground lamb
- 1/2 cup breadcrumbs
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh mint
- 1/4 cup chopped onion
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 egg
- 1/4 cup olive oil
- 4 large pita breads
- 1/2 cup tahini
- 1/4 cup lemon juice
- 1/4 cup water
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- Chopped fresh parsley and mint for garnish
Special equipment needed:
- Skewers
- Grill or grill pan
Step-by-step instructions:
1. In a large bowl, combine the ground lamb, breadcrumbs, parsley, mint, onion, garlic, cumin, paprika, salt, black pepper, and egg. Mix well.
2. Divide the mixture into 8 portions and shape each portion into a long sausage shape.
3. Thread each sausage shape onto a skewer.
4. Brush the skewers with olive oil.
5. Preheat the grill or grill pan to medium-high heat.
6. Grill the skewers for 8-10 minutes, turning occasionally, until cooked through.
7. While the skewers are cooking, make the tahini sauce. In a small bowl, whisk together the tahini, lemon juice, water, salt, and black pepper until smooth.
8. To serve, place a skewer on a pita bread and roll the bread around the skewer. Drizzle with tahini sauce and sprinkle with chopped parsley and mint.
- Time:
Preparation time: 20 minutes
- Cooking time: 10 minutes
Temperature:
- Grill or grill pan preheated to medium-high heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 587
- Fat: 41g
- Carbohydrates: 29g
- Protein: 28g
- Fiber: 4g
- Sugar: 2g
Substitutions for ingredients:
- Ground beef or ground chicken can be used instead of ground lamb.
- Panko breadcrumbs can be used instead of regular breadcrumbs.
- Dried parsley and mint can be used instead of fresh.
Variations:
- Add diced tomatoes and cucumbers to the pita bread for a fresh crunch.
- Serve with a side of hummus and tabbouleh.
- Use the same mixture to make meatballs instead of skewers.
Tips and tricks:
- Soak the skewers in water for 30 minutes before using to prevent them from burning on the grill.
- Make sure the grill or grill pan is preheated to prevent the meat from sticking.
- If the meat is sticking to the skewers, lightly oil the skewers before threading the meat.
Storage instructions:
- Leftover skewers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the skewers in the microwave or oven until heated through.
Presentation ideas:
- Serve the skewers on a platter with the tahini sauce on the side for dipping.
Garnishes:
- Chopped fresh parsley and mint
Pairings:
- Serve with a side of hummus and tabbouleh.
Suggested side dishes:
- Hummus
- Tabbouleh
- Grilled vegetables
Troubleshooting advice:
- If the meat is not sticking together, add more breadcrumbs to the mixture.
- If the meat is dry, add a little more olive oil to the mixture.
Food safety advice:
- Make sure the meat is cooked to an internal temperature of 160°F to prevent foodborne illness.
Food history:
- Beyti kebab is a Turkish dish named after the famous Turkish singer Beyti Güler. It is a popular street food in Turkey.
Flavor profiles:
- The Beyti kebab has a rich and savory flavor from the ground lamb and spices. The tahini sauce adds a nutty and tangy flavor to the dish.
Serving suggestions:
- Serve the Beyti kebab with a side of hummus and tabbouleh for a complete Middle Eastern meal.
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Region: Turkish