Ingredients with Measurements:
- 1 lb ground lamb
- 1/2 cup breadcrumbs
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh mint
- 1/4 cup chopped red onion
- 2 cloves garlic, minced
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp salt
- 1/4 tsp black pepper
- 4 brioche buns
- 1/2 cup tzatziki sauce
- 1/4 cup crumbled feta cheese
- 1/4 cup diced cucumber
Special equipment needed:
- Skewers
- Grill or grill pan
Step-by-step instructions:
1. In a large bowl, combine ground lamb, breadcrumbs, parsley, mint, red onion, garlic, cumin, coriander, salt, and black pepper. Mix well.
2. Divide the mixture into 4 portions and shape each portion into a long, thin sausage shape around a skewer.
3. Preheat the grill or grill pan to medium-high heat.
4. Grill the kebabs for 8-10 minutes, turning occasionally, until cooked through and browned on all sides.
5. Toast the brioche buns on the grill for 1-2 minutes.
6. To assemble the kebabs, remove them from the skewers and place them on the toasted buns.
7. Top each kebab with a dollop of tzatziki sauce, crumbled feta cheese, and diced cucumber.
Time:
Preparation time: 15 minutes
Cooking time: 10 minutes
Temperature:
Grill or grill pan: medium-high heat
Serving size:
4 servings
Nutritional information:
Calories: 540
Fat: 28g
Carbohydrates: 37g
Protein: 34g
Sodium: 890mg
Substitutions for ingredients:
- Ground beef or turkey can be used instead of lamb.
- Pita bread can be used instead of brioche buns.
- Yogurt can be used instead of tzatziki sauce.
- Goat cheese can be used instead of feta cheese.
Variations:
- Add chopped tomatoes and red bell peppers to the kebab mixture for extra flavor and color.
- Use different herbs, such as oregano or basil, in place of the parsley and mint.
- Serve the kebabs with a side of Greek salad or roasted vegetables.
Tips and tricks:
- Soak the skewers in water for 30 minutes before using to prevent them from burning on the grill.
- Don't overwork the kebab mixture, as this can make the meat 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:
To reheat, place the kebabs in a preheated oven at 350°F for 10-15 minutes, or until heated through.
Presentation ideas:
Serve the kebabs on a platter with extra tzatziki sauce, feta cheese, and cucumber slices for garnish.
Garnishes:
- Fresh parsley or mint leaves
- Lemon wedges
- Olives
Pairings:
- Greek salad
- Roasted vegetables
- Rice pilaf
Suggested side dishes:
- Hummus and pita bread
- Grilled vegetables
- Tabbouleh salad
Troubleshooting advice:
- If the kebabs are falling apart on the grill, try adding an egg to the mixture to help bind it together.
- If the kebabs are dry, try adding a tablespoon of olive oil to the mixture.
Food safety advice:
- Make sure the lamb is cooked to an internal temperature of 160°F to ensure it is safe to eat.
- Wash your hands and all 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 cultures, including Greece. They are typically made with marinated meat and grilled on skewers.
Flavor profiles:
The Greek Lamb Bun Kebab is a savory and flavorful dish with hints of cumin, coriander, and mint. The tangy tzatziki sauce and salty feta cheese add a creamy and tangy element to the dish.
Serving suggestions:
Serve the Greek Lamb Bun Kebab as a main dish for lunch or dinner, or as a party appetizer.
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Region: Greek