Ingredients with Measurements:
- 1 lb ground lamb
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 tsp cumin
- 1 tsp paprika
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 cup breadcrumbs
- 1 egg
- 1/4 cup chopped parsley
- 1/4 cup chopped mint
- 1/4 cup tahini
- 1/4 cup lemon juice
- 1/4 cup water
- Salt and pepper to taste
Special equipment needed:
- Skewers
- Grill or grill pan
Step-by-step instructions:
1. In a large bowl, mix together the ground lamb, onion, garlic, cumin, paprika, salt, black pepper, breadcrumbs, egg, parsley, and mint until well combined.
2. Divide the mixture into 8 equal portions and shape each portion into a long, thin sausage shape around a skewer.
3. Preheat a grill or grill pan to medium-high heat.
4. Grill the kebabs for 8-10 minutes, turning occasionally, until cooked through and slightly charred.
5. While the kebabs are cooking, make the tahini sauce by whisking together the tahini, lemon juice, water, salt, and pepper until smooth.
6. Serve the kebabs hot with the tahini sauce on the side for dipping.
- Time:
Preparation time: 20 minutes
- Cooking time: 10 minutes
Temperature:
- Grill or grill pan: medium-high heat
Serving size:
- 4 servings
Nutritional information:
- Calories per serving: 380
- Fat: 28g
- Protein: 23g
- Carbohydrates: 8g
- Fiber: 2g
- Sugar: 2g
Substitutions for ingredients:
- Ground beef or turkey can be used instead of lamb.
- Chopped cilantro can be used instead of parsley or mint.
- Lime juice can be used instead of lemon juice.
Variations:
- Add diced bell peppers and onions to the kebab mixture for added flavor and texture.
- Serve the kebabs with a side of rice pilaf or a salad for a complete meal.
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 or the meat will become tough.
- Make sure the grill or grill pan is hot before adding the kebabs to ensure they cook evenly.
Storage instructions:
- Leftover kebabs can be stored in an airtight container in the refrigerator 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 the tahini sauce in a small bowl on the side.
- Garnish with chopped fresh herbs or a sprinkle of paprika for added color and flavor.
Pairings:
- Serve with a side of hummus and pita bread for a Middle Eastern-inspired meal.
- Pair with a crisp white wine or a cold beer.
Suggested side dishes:
- Rice pilaf
- Greek salad
- Grilled vegetables
Troubleshooting advice:
- If the kebabs are sticking to the grill or grill pan, brush them with a little oil before cooking.
- If the kebabs are falling apart on the grill, add more breadcrumbs to the mixture to help bind the meat together.
Food safety advice:
- Make sure the kebabs are cooked to an internal temperature of 160°F to ensure they are safe to eat.
Food history:
- Buğu kebabı is a traditional Turkish dish made with ground lamb or beef and spices, shaped into long, thin sausages and grilled on skewers.
Flavor profiles:
- The kebabs are savory and slightly spicy, with a hint of smokiness from the grill.
- The tahini sauce is creamy and tangy, with a nutty flavor from the sesame seeds.
Serving suggestions:
- Serve the kebabs with a side of rice pilaf and a salad for a complete meal.
- Offer a variety of dipping sauces, such as tzatziki or harissa, for guests to try.
- Serve with warm pita bread for a traditional Middle Eastern meal.
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Region: Turkish