Ingredients with Measurements:
- 1 lb ground lamb
- 1/2 cup breadcrumbs
- 1/4 cup milk
- 1 egg
- 1/4 cup chopped parsley
- 1/4 cup chopped mint
- 1/4 cup chopped onion
- 2 cloves garlic, minced
- 1 tsp ground cumin
- 1 tsp paprika
- Salt and pepper to taste
- 4-6 skewers
Special equipment needed:
- Grill or grill pan
Step-by-step instructions:
1. In a large bowl, mix together the ground lamb, breadcrumbs, milk, egg, parsley, mint, onion, garlic, cumin, paprika, salt, and pepper until well combined.
2. Divide the mixture into 4-6 portions and shape each portion into a long, thin sausage shape.
3. Thread each sausage shape onto a skewer, pressing the meat tightly around the skewer.
4. Preheat your grill or grill pan to medium-high heat.
5. Grill the kebabs for 8-10 minutes, turning occasionally, until the meat is cooked through and slightly charred on the outside.
6. Remove the kebabs from the grill and let them rest for a few minutes before serving.
- Time:
Preparation time: 20 minutes
- Cooking time: 10 minutes
Temperature:
- Grill or grill pan: medium-high heat
Serving size:
- 4-6 servings
Nutritional information:
- Calories: 300
- Fat: 20g
- Carbohydrates: 10g
- Protein: 20g
Substitutions for ingredients:
- Ground beef or turkey can be used instead of lamb.
- Panko breadcrumbs can be used instead of regular breadcrumbs.
- Dried herbs can be used instead of fresh herbs.
Variations:
- Add diced tomatoes or bell peppers to the kebab mixture for extra 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 30 minutes before grilling to prevent them from burning.
- Use a meat thermometer to ensure that the meat is cooked to an internal temperature of 160°F.
Storage instructions:
- Leftover kebabs can be stored 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 bake in a preheated oven at 350°F for 10-15 minutes, or until heated through.
Presentation ideas:
- Serve the kebabs on a bed of rice or couscous, garnished with fresh herbs.
Garnishes:
- Fresh parsley, mint, or cilantro
- Lemon wedges
Pairings:
- Serve the kebabs with a side of grilled vegetables or a salad.
Suggested side dishes:
- Grilled vegetables
- Greek salad
- Rice pilaf
Troubleshooting advice:
- If the kebabs are falling apart on the grill, try adding more breadcrumbs to the mixture to help bind the meat together.
Food safety advice:
- Always wash your hands and any utensils or surfaces that come into contact with raw meat.
- Cook the meat to an internal temperature of 160°F to ensure that it is safe to eat.
Food history:
- Beyti kebab is a popular Turkish dish that originated in Istanbul in the 1960s.
Flavor profiles:
- The kebabs are savory and slightly spicy, with a hint of sweetness from the paprika.
Serving suggestions:
- Serve the kebabs with a side of rice or couscous and a salad for a complete meal.
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Region: Turkish