Ingredients with Measurements:
- 1 pound fenalår (cured lamb leg)
- 1 red bell pepper, cut into chunks
- 1 green bell pepper, cut into chunks
- 1 red onion, cut into chunks
- 1/4 cup olive oil
- 2 tablespoons lemon juice
- 1 tablespoon honey
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- Skewers
Special equipment needed:
- Grill or grill pan
Step-by-step instructions:
1. Soak skewers in water for at least 30 minutes.
2. Cut fenalår into bite-sized chunks and set aside.
3. In a small bowl, whisk together olive oil, lemon juice, honey, cumin, smoked paprika, salt, and pepper.
4. Thread fenalår, bell peppers, and onion onto skewers, alternating between ingredients.
5. Brush kebabs with the marinade.
6. Preheat grill or grill pan to medium-high heat.
7. Grill kebabs for 8-10 minutes, turning occasionally, until fenalår is cooked through and vegetables are slightly charred.
8. Serve hot.
Time:
Preparation time: 15 minutes
Cooking time: 10 minutes
Temperature:
Grill or grill pan at medium-high heat
Serving size:
4 servings
Nutritional information:
Calories per serving: 280
Total fat: 18g
Saturated fat: 4g
Cholesterol: 60mg
Sodium: 170mg
Total carbohydrates: 11g
Dietary fiber: 2g
Sugars: 7g
Protein: 20g
Substitutions for ingredients:
- Fenalår can be substituted with any cured meat, such as prosciutto or bacon.
- Bell peppers and onion can be substituted with any vegetables of your choice.
Variations:
- Add cherry tomatoes or mushrooms to the kebabs.
- Serve with a side of tzatziki sauce or hummus.
Tips and tricks:
- Soaking skewers in water prevents them from burning on the grill.
- Cut ingredients into similar sizes to ensure even cooking.
- Brush kebabs with marinade frequently for added flavor.
Storage instructions:
Leftover kebabs can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat kebabs in the oven or microwave until heated through.
Presentation ideas:
Serve kebabs on a platter with a side of tzatziki sauce and fresh herbs.
Garnishes:
Garnish with fresh parsley or cilantro.
Pairings:
Pair with a light salad or roasted vegetables.
Suggested side dishes:
- Greek salad
- Roasted sweet potatoes
- Grilled asparagus
Troubleshooting advice:
- If fenalår is too salty, soak it in water for a few hours before using.
- If vegetables are not cooking evenly, adjust the heat on the grill or cut them into smaller pieces.
Food safety advice:
- Always wash your hands and utensils before handling food.
- Cook fenalår to an internal temperature of 145°F to ensure it is safe to eat.
Food history:
Fenalår is a traditional Norwegian dish made from cured lamb leg.
Flavor profiles:
Salty, smoky, sweet, and tangy.
Serving suggestions:
Serve hot with a side of tzatziki sauce and fresh herbs.
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Region: Norwegian