Ingredients with Measurements:
- 1 pound ground lamb
- 1/2 cup finely chopped onion
- 1/4 cup finely chopped fresh parsley
- 1/4 cup finely chopped fresh mint
- 1/4 cup finely chopped fresh cilantro
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon cayenne pepper
- 1/4 cup olive oil
- 1/4 cup lemon juice
- 6-8 skewers
Special equipment needed:
- Grill or grill pan
Step-by-step instructions:
1. In a large bowl, mix together the ground lamb, onion, parsley, mint, cilantro, garlic, cumin, coriander, paprika, salt, black pepper, and cayenne pepper until well combined.
2. Divide the mixture into 6-8 portions and shape each portion into a long, thin sausage shape around a skewer.
3. Brush the kebabs with olive oil and grill over medium-high heat for 8-10 minutes, turning occasionally, until cooked through and lightly charred.
4. Remove the kebabs from the grill and drizzle with lemon juice.
- Time:
Preparation time: 20 minutes
- Cooking time: 10 minutes
Temperature:
- Grill over medium-high heat
Serving size:
- 6-8 servings
Nutritional information:
- Calories: 250
- Fat: 20g
- Carbohydrates: 3g
- Protein: 15g
Substitutions for ingredients:
- Ground beef or chicken can be used instead of lamb.
- Dried herbs can be used instead of fresh.
Variations:
- Add chopped tomatoes, cucumbers, and onions to the kebabs for a Mediterranean twist.
- Serve the kebabs with tzatziki sauce or hummus.
Tips and tricks:
- Soak wooden skewers in water for 30 minutes before using to prevent them from burning on the grill.
- Don't overwork the meat mixture or the kebabs will become tough.
- Use a meat thermometer to ensure the kebabs are cooked to an internal temperature of 160°F.
Storage instructions:
- Store leftover kebabs 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 lemon wedges and fresh herbs.
Garnishes:
- Fresh herbs, lemon wedges
Pairings:
- Serve with a side of rice pilaf or grilled vegetables.
Suggested side dishes:
- Greek salad, tabbouleh, roasted potatoes
Troubleshooting advice:
- If the kebabs are sticking to the grill, brush them with more oil before grilling.
Food safety advice:
- Cook the kebabs to an internal temperature of 160°F to ensure they are safe to eat.
Food history:
- Cudrang kebab is a traditional Turkish dish made with ground lamb and spices.
Flavor profiles:
- Spicy, savory, herbaceous
Serving suggestions:
- Serve the kebabs as an appetizer or main dish.
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