Ingredients with Measurements:
- 1 lb lamb meat, cut into 1-inch cubes
- 1 red onion, cut into 1-inch pieces
- 1 red bell pepper, cut into 1-inch pieces
- 1 yellow bell pepper, cut into 1-inch pieces
- 1/4 cup olive oil
- 2 tbsp lemon juice
- 2 garlic cloves, minced
- 1 tsp dried oregano
- Salt and pepper to taste
- Skewers
Special equipment needed:
- Grill
Step-by-step instructions:
1. In a large bowl, mix together olive oil, lemon juice, garlic, oregano, salt, and pepper.
2. Add lamb meat to the bowl and toss to coat with the marinade. Cover and refrigerate for at least 2 hours or overnight.
3. Preheat grill to medium-high heat.
4. Thread lamb meat, red onion, and bell peppers onto skewers, alternating between each ingredient.
5. Grill the kebabs for 8-10 minutes, turning occasionally, until the lamb is cooked through and the vegetables are tender and slightly charred.
6. Remove from grill and let rest for a few minutes before serving.
- Time:
Preparation time: 10 minutes
- Marinating time: 2 hours or overnight
- Cooking time: 8-10 minutes
Temperature:
- Grill temperature: medium-high heat
- Internal temperature of lamb: 145°F (medium-rare) to 160°F (medium)
Serving size:
- 4 servings
Nutritional information:
- Calories: 300
- Fat: 20g
- Carbohydrates: 8g
- Protein: 24g
Substitutions for ingredients:
- Lamb meat can be substituted with beef or chicken.
- Red and yellow bell peppers can be substituted with any other vegetables of your choice.
Variations:
- Add cherry tomatoes or mushrooms to the kebab skewers.
- Serve with tzatziki sauce or hummus.
Tips and tricks:
- Soak wooden skewers in water for at least 30 minutes before using to prevent them from burning on the grill.
- Cut the lamb meat into uniform pieces to ensure even cooking.
- Don't overcrowd the skewers to allow for even cooking and charring.
Storage instructions:
- Store leftover kebabs in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat kebabs in the oven or on the grill until heated through.
Presentation ideas:
- Serve kebabs on a platter with a sprinkle of fresh herbs and lemon wedges.
Garnishes:
- Fresh parsley or cilantro
Pairings:
- Serve with a side of rice or grilled vegetables.
Suggested side dishes:
- Greek salad
- Roasted potatoes
- Grilled asparagus
Troubleshooting advice:
- If the lamb is not cooked through, continue grilling until it reaches the desired internal temperature.
Food safety advice:
- Always wash your hands and surfaces before and after handling raw meat.
- Use a meat thermometer to ensure the lamb is cooked to a safe internal temperature.
Food history:
- Kebabs originated in the Middle East and have been enjoyed for centuries.
Flavor profiles:
- The lamb is tender and juicy with a slightly smoky flavor from the grill. The vegetables add sweetness and crunch to the dish.
Serving suggestions:
- Serve kebabs with a side of tzatziki sauce or hummus for dipping.
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Taste: Savory, Tangy, Herbaceous, Spicy, Smokey