Ingredients with Measurements:
- 1 lb ground lamb
- 1 onion, finely chopped
- 1/2 cup breadcrumbs
- 1/4 cup milk
- 1 egg
- 2 cloves garlic, minced
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp cumin
- 1/2 tsp paprika
- 1/4 tsp cinnamon
- 1/4 tsp allspice
- 1/4 tsp nutmeg
- 1/4 cup chopped parsley
- 1/4 cup chopped mint
Special equipment needed:
- Skewers
- Grill or grill pan
Step-by-step instructions:
1. In a large bowl, combine the ground lamb, onion, breadcrumbs, milk, egg, garlic, salt, black pepper, cumin, paprika, cinnamon, allspice, nutmeg, parsley, and mint.
2. Mix well until all ingredients are evenly distributed.
3. Divide the mixture into 8 equal portions.
4. Take one portion and shape it into a long, thin sausage shape around a skewer.
5. Repeat with the remaining portions.
6. Preheat a grill or grill pan to medium-high heat.
7. Place the skewers on the grill and cook for 8-10 minutes, turning occasionally, until the kebabs are cooked through and browned on all sides.
8. Remove from the grill and let rest for a few minutes before serving.
Time:
Preparation time: 20 minutes
Cooking time: 10 minutes
Temperature:
Grill or grill pan at medium-high heat
Serving size:
4 servings
Nutritional information:
Calories per serving: 360
Fat per serving: 22g
Protein per serving: 29g
Carbohydrates per serving: 10g
Fiber per serving: 1g
Sugar per serving: 2g
Substitutions for ingredients:
- Ground beef or turkey can be substituted for lamb.
- Panko breadcrumbs can be used instead of regular breadcrumbs.
- Dried herbs can be used instead of fresh herbs.
Variations:
- Add diced bell peppers or tomatoes to the kebab mixture for extra flavor.
- Serve the kebabs with a side of tzatziki sauce or hummus.
- Make mini kebabs and serve as an appetizer.
Tips and tricks:
- Soak the skewers in water for at least 30 minutes before using to prevent them from burning on the grill.
- Don't overwork the meat mixture when mixing the ingredients together, as this can result in tough kebabs.
- Use a meat thermometer to ensure that the kebabs are 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:
Reheat the kebabs in the microwave or oven until heated through.
Presentation ideas:
Serve the kebabs on a platter with a side of rice or salad.
Garnishes:
Garnish with a sprinkle of chopped fresh herbs or a drizzle of olive oil.
Pairings:
Serve with a glass of red wine or a cold beer.
Suggested side dishes:
- Rice pilaf
- Greek salad
- Grilled vegetables
Troubleshooting advice:
- If the kebabs are falling apart on the grill, try adding more breadcrumbs to the mixture to help bind the ingredients together.
- If the kebabs are dry, try adding a little more milk to the mixture.
Food safety advice:
- Always wash your hands and any surfaces that come into contact with raw meat to prevent cross-contamination.
- Cook the kebabs to an internal temperature of 160°F to ensure that they are safe to eat.
Food history:
Hoşmerim Kebab is a traditional Turkish dish that is typically made with ground lamb and a variety of spices.
Flavor profiles:
The kebabs are savory and aromatic, with a blend of spices that includes cumin, paprika, cinnamon, allspice, and nutmeg.
Serving suggestions:
Serve the kebabs with a side of rice or salad for a complete meal.
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Region: Turkish