Ingredients with Measurements:
- 1 lb. lamb, cut into 1-inch cubes
- 1 large fennel bulb, sliced into 1-inch pieces
- 1 red onion, sliced into 1-inch pieces
- 2 cloves garlic, minced
- 2 tbsp. olive oil
- 1 tsp. cumin
- 1 tsp. coriander
- 1 tsp. paprika
- Salt and pepper to taste
- Wooden skewers, soaked in water for at least 30 minutes
Special equipment needed:
- Grill or grill pan
Step-by-step instructions:
1. In a large bowl, combine the lamb, fennel, red onion, garlic, olive oil, cumin, coriander, paprika, salt, and pepper. Mix well to coat everything evenly.
2. Thread the lamb, fennel, and onion onto the skewers, alternating between the three ingredients.
3. Preheat your grill or grill pan to medium-high heat.
4. Place the skewers on the grill and cook for 8-10 minutes, turning occasionally, until the lamb is cooked through and the vegetables are slightly charred.
5. Remove the skewers from the grill and let them rest for a few minutes before serving.
- Time:
Preparation time: 20 minutes
- Cooking time: 8-10 minutes
Temperature:
- Grill or grill pan at medium-high heat
Serving size:
- 4 servings
Nutritional information:
- Calories per serving: 280
- Fat: 18g
- Carbohydrates: 6g
- Protein: 23g
Substitutions for ingredients:
- If you don't have lamb, you can use beef or chicken instead.
- If you don't have fennel, you can use bell peppers or zucchini instead.
Variations:
- Add some lemon juice and zest to the marinade for a citrusy flavor.
- Use different spices, such as cinnamon or turmeric, for a different flavor profile.
- Serve the kebabs with a yogurt sauce or tzatziki for a creamy and refreshing addition.
Tips and tricks:
- Soak the wooden skewers in water for at least 30 minutes before using them to prevent them from burning on the grill.
- Don't overcrowd the skewers, as this will make it harder for the lamb and vegetables to cook evenly.
- Let the kebabs rest for a few minutes before serving to allow the juices to redistribute.
Storage instructions:
- Store any leftover kebabs in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat the kebabs, place them on a baking sheet and heat them in a 350°F oven for 10-15 minutes, or until heated through.
Presentation ideas:
- Serve the kebabs on a bed of rice or couscous for a complete meal.
- Garnish with fresh herbs, such as parsley or cilantro, for a pop of color.
Pairings:
- Serve the kebabs with a side salad or grilled vegetables for a healthy and balanced meal.
- Pair with a glass of red wine, such as a Cabernet Sauvignon or Syrah.
Suggested side dishes:
- Grilled asparagus
- Roasted sweet potatoes
- Quinoa salad
Troubleshooting advice:
- If the lamb is cooking too quickly and the vegetables aren't done yet, move the skewers to a cooler part of the grill or turn down the heat.
Food safety advice:
- Make sure the lamb is cooked to an internal temperature of at least 145°F to ensure it is safe to eat.
- Wash your hands and any utensils or surfaces that come into contact with raw meat to prevent cross-contamination.
Food history:
- Kebabs are a popular dish in many Middle Eastern and Mediterranean countries, and have been enjoyed for centuries.
Flavor profiles:
- The lamb is savory and slightly gamey, while the fennel adds a sweet and slightly licorice-like flavor. The spices add warmth and depth to the dish.
Serving suggestions:
- Serve the kebabs with a side of pita bread and hummus for a complete meal.
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