Ingredients with Measurements:
- 1 lb. lamb shoulder, cut into 1-inch cubes
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 tbsp. tomato paste
- 1 tbsp. red pepper paste
- 1 tsp. cumin
- 1 tsp. paprika
- 1 tsp. salt
- 1/2 tsp. black pepper
- 1/4 cup pomegranate molasses
- 1/4 cup water
- 2 tbsp. olive oil
Special equipment needed:
- Skewers
- Grill or grill pan
Step-by-step instructions:
1. In a large bowl, mix together the lamb, onion, garlic, tomato paste, red pepper paste, cumin, paprika, salt, and black pepper. Cover and marinate in the fridge for at least 2 hours or overnight.
2. Preheat the grill or grill pan to medium-high heat.
3. Thread the lamb onto skewers, leaving a little space between each piece.
4. In a small bowl, whisk together the pomegranate molasses, water, and olive oil.
5. Brush the kebabs with the pomegranate molasses mixture.
6. Grill the kebabs for 8-10 minutes, turning occasionally, until browned and cooked through.
7. Serve hot with additional pomegranate molasses on the side.
Time:
Preparation time: 2 hours and 10 minutes
Cooking time: 10 minutes
Temperature:
Grill or grill pan at medium-high heat
Serving size:
4 servings
Nutritional information:
Calories: 320
Fat: 19g
Carbohydrates: 11g
Protein: 25g
Sodium: 630mg
Sugar: 7g
Substitutions for ingredients:
- Beef or chicken can be used instead of lamb
- If pomegranate molasses is not available, substitute with 1/4 cup of balsamic vinegar mixed with 1 tbsp. of honey
Variations:
- Add chopped fresh herbs, such as parsley or mint, to the marinade for added flavor
- Serve the kebabs with a side of grilled vegetables, such as zucchini or bell peppers
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 overcrowd the skewers to ensure even cooking
- Brush the kebabs with the pomegranate molasses mixture frequently while grilling for maximum flavor
Storage instructions:
Leftover kebabs can be stored in an airtight container in the fridge for up to 3 days.
Reheating instructions:
Reheat the kebabs in the microwave or oven until heated through.
Presentation ideas:
Serve the kebabs on a platter with a drizzle of pomegranate molasses and a sprinkle of chopped fresh herbs.
Garnishes:
Chopped fresh herbs, such as parsley or mint
Pairings:
- Serve with a side of rice pilaf or bulgur
- Pair with a crisp salad dressed with lemon vinaigrette
Suggested side dishes:
- Grilled vegetables, such as zucchini or bell peppers
- Roasted potatoes or sweet potatoes
Troubleshooting advice:
- If the kebabs are sticking to the grill, brush the grill grates with oil before cooking
- If the kebabs are cooking too quickly on the outside but still raw on the inside, lower the heat and cook for a longer period of time
Food safety advice:
- Make sure the lamb is cooked to an internal temperature of 145°F to ensure it is safe to eat
- Use separate cutting boards and utensils for raw meat and other ingredients to prevent cross-contamination
Food history:
Buğu kebabı is a traditional Turkish dish that originated in the southeastern region of the country. It is typically made with lamb or beef and is marinated in a mixture of spices and yogurt before being grilled.
Flavor profiles:
The Buğu kebabı with pomegranate molasses has a sweet and tangy flavor from the molasses, which pairs well with the savory spices used in the marinade.
Serving suggestions:
Serve the Buğu kebabı with pomegranate molasses as a main course for a dinner party or family gathering. It can also be served as a part of a mezze platter for a more casual gathering.
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Region: Turkish