Ingredients with Measurements:
- 1 lb. ground lamb
- 1/4 cup chopped fresh coriander
- 1/4 cup chopped fresh mint
- 1/4 cup chopped onion
- 2 cloves garlic, minced
- 1 tsp. ground cumin
- 1 tsp. ground coriander
- 1/2 tsp. ground cinnamon
- 1/2 tsp. salt
- 1/4 tsp. black pepper
- 1/4 cup breadcrumbs
- 1 egg, beaten
- 8 skewers
Special equipment needed:
- Grill or grill pan
Step-by-step instructions:
1. In a large mixing bowl, combine ground lamb, chopped coriander, chopped mint, chopped onion, minced garlic, ground cumin, ground coriander, ground cinnamon, salt, black pepper, breadcrumbs, and beaten egg. Mix well until all ingredients are evenly distributed.
2. Divide the lamb mixture into 8 portions and shape each portion into a sausage shape around a skewer.
3. Preheat the grill or grill pan to medium-high heat.
4. Place the lamb kebabs on the grill or grill pan and cook for 8-10 minutes, turning occasionally, until the lamb is cooked through and slightly charred.
5. Remove the kebabs from the grill or grill pan and let them rest for 5 minutes before serving.
- 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: 320
- Total fat: 22g
- Saturated fat: 9g
- Cholesterol: 120mg
- Sodium: 390mg
- Total carbohydrate: 7g
- Dietary fiber: 1g
- Sugars: 1g
- Protein: 24g
Substitutions for ingredients:
- Ground lamb can be substituted with ground beef or ground chicken.
- Fresh coriander and mint can be substituted with dried coriander and mint.
- Breadcrumbs can be substituted with almond flour or coconut flour.
Variations:
- Add chopped red bell pepper or jalapeño to the lamb mixture for added flavor and texture.
- Serve the kebabs with a side of tzatziki sauce or hummus for dipping.
Tips and tricks:
- Soak the skewers in water for at least 30 minutes before using to prevent them from burning on the grill.
- Use a meat thermometer to ensure the lamb is cooked to an internal temperature of 160°F.
- If using wooden skewers, wrap the exposed ends with foil to prevent them from burning on the grill.
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 bed of rice or quinoa for a complete meal.
- Garnish with additional chopped fresh coriander and mint for added color and flavor.
Pairings:
- Serve with a side of roasted vegetables or a Greek salad.
Suggested side dishes:
- Roasted vegetables
- Greek salad
- Rice or quinoa
Troubleshooting advice:
- If the lamb mixture is too wet, add more breadcrumbs to absorb excess moisture.
- If the lamb kebabs are falling apart on the grill, refrigerate the mixture for 30 minutes before shaping into kebabs to help them hold their shape.
Food safety advice:
- Cook the lamb to an internal temperature of 160°F to ensure it is safe to eat.
- Wash hands and surfaces thoroughly before and after handling raw meat.
Food history:
- Kebabs originated in the Middle East and have been a popular dish for centuries.
Flavor profiles:
- The coriander, cumin, and cinnamon in this recipe give the lamb a warm and spicy flavor, while the fresh mint and coriander add a bright and herbaceous note.
Serving suggestions:
- Serve the kebabs with a side of tzatziki sauce or hummus for dipping.
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Region: Middle Eastern