Ingredients with Measurements:
- 1 lb. ground lamb
- 1/2 cup breadcrumbs
- 1/4 cup finely chopped onion
- 2 cloves garlic, minced
- 1 tbsp. chopped fresh parsley
- 1 tbsp. chopped fresh mint
- 1 tsp. ground cumin
- 1 tsp. ground coriander
- 1/2 tsp. salt
- 1/4 tsp. black pepper
- 1 egg, lightly beaten
- 8 skewers
Special equipment needed:
- Grill or grill pan
Step-by-step instructions:
1. In a large bowl, combine the ground lamb, breadcrumbs, onion, garlic, parsley, mint, cumin, coriander, salt, pepper, and egg. Mix well with your hands.
2. Divide the mixture into 8 portions and shape each portion around a skewer, forming a sausage shape.
3. Preheat the grill or grill pan to medium-high heat.
4. Grill the kebabs for 10-12 minutes, turning occasionally, until browned and cooked through.
5. Serve hot with your choice of sides.
Time:
Preparation time: 15 minutes
Cooking time: 10-12 minutes
5. Temperature:
Grill or grill pan should be preheated to medium-high heat.
Serving size:
This recipe makes 8 kebabs, serving size may vary.
Nutritional information:
Calories: 180
Fat: 11g
Carbohydrates: 6g
Protein: 15g
Sodium: 290mg
Substitutions for ingredients:
- Ground beef or turkey can be substituted for the lamb.
- Panko breadcrumbs can be used instead of regular breadcrumbs.
- Dried herbs can be used instead of fresh herbs.
Variations:
- Add diced bell peppers and/or cherry tomatoes to the skewers for added flavor and color.
- Serve with tzatziki sauce or hummus for dipping.
Tips and tricks:
- Soak wooden skewers in water for at least 30 minutes before using to prevent them from burning on the grill.
- Don't overwork the meat mixture, as it can become tough.
- If using a grill pan, make sure to lightly oil it before cooking to prevent sticking.
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 on a baking sheet and bake in a preheated 350°F oven for 10-15 minutes, or until heated through.
Presentation ideas:
Arrange the kebabs on a platter and garnish with fresh herbs and lemon wedges.
Garnishes:
Fresh herbs, lemon wedges, diced tomatoes, and sliced onions can all be used as garnishes.
Pairings:
- Serve with a Greek salad or tabbouleh for a complete meal.
- Pair with a crisp white wine or a cold beer.
Suggested side dishes:
- Greek salad
- Tabbouleh
- Roasted vegetables
- Grilled corn on the cob
Troubleshooting advice:
- If the kebabs are falling apart on the grill, try chilling the meat mixture in the refrigerator for 30 minutes before shaping them around the skewers.
Food safety advice:
- Make sure to cook the kebabs to an internal temperature of 160°F to ensure they are safe to eat.
- Always wash your hands and any surfaces that come into contact with raw meat to prevent cross-contamination.
Food history:
Höfðingi Lamb Kebabs are a popular dish in Iceland, where lamb is a common ingredient in many traditional dishes.
Flavor profiles:
The combination of lamb, cumin, coriander, and mint gives these kebabs a bold and flavorful taste.
Serving suggestions:
Serve these kebabs as a main course for a summer barbecue or as an appetizer for a party.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: N/A