Ingredients with Measurements:
- 1 lb. ground Icelandic lamb
- 1/2 cup breadcrumbs
- 1/4 cup chopped onion
- 2 cloves garlic, minced
- 1 egg
- 1 tsp. dried thyme
- 1 tsp. dried oregano
- 1/2 tsp. salt
- 1/4 tsp. black pepper
- 1/4 cup olive oil
- 2 tbsp. fresh lemon juice
- 1 tbsp. honey
- 1/2 tsp. smoked paprika
- 1/4 tsp. cumin
- 1/4 tsp. coriander
- 1/4 tsp. cinnamon
- 1/4 tsp. turmeric
- 8 skewers
Special equipment needed:
- Grill or grill pan
Step-by-step instructions:
1. In a large bowl, combine ground lamb, breadcrumbs, chopped onion, minced garlic, egg, dried thyme, dried oregano, salt, and black pepper. Mix well until all ingredients are evenly distributed.
2. Divide the lamb mixture into 8 equal portions and shape each portion into a sausage shape around a skewer.
3. In a small bowl, whisk together olive oil, fresh lemon juice, honey, smoked paprika, cumin, coriander, cinnamon, and turmeric to make the marinade.
4. Brush the lamb kebabs with the marinade, making sure to coat them evenly.
5. Preheat grill or grill pan to medium-high heat. Grill the lamb kebabs for 8-10 minutes, turning occasionally, until they are cooked through and browned on all sides.
6. Serve hot with your choice of sides.
- Time:
Preparation time: 15 minutes
- Cooking time: 10 minutes
Temperature:
- Grill or grill pan: medium-high heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 375
- Fat: 28g
- Carbohydrates: 10g
- Protein: 20g
Substitutions for ingredients:
- Ground beef or turkey can be substituted for the lamb.
- Panko breadcrumbs can be substituted for regular breadcrumbs.
- Fresh herbs can be substituted for dried herbs.
Variations:
- Add chopped fresh mint to the lamb mixture for a refreshing twist.
- Use the lamb mixture to make meatballs instead of kebabs.
- Add diced bell peppers and onions to the skewers for a colorful presentation.
Tips and tricks:
- Soak wooden skewers in water for 30 minutes before using to prevent them from burning on the grill.
- Don't overmix the lamb mixture or the kebabs will become tough.
- Use a meat thermometer to ensure the lamb is cooked to an internal temperature of 160°F.
Storage instructions:
- Leftover lamb 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 oven at 350°F for 10-15 minutes, or until heated through.
Presentation ideas:
- Serve the lamb kebabs on a bed of couscous or rice for a complete meal.
- Garnish with chopped fresh parsley or cilantro for a pop of color.
Garnishes:
- Chopped fresh parsley or cilantro
Pairings:
- Serve with a side of tzatziki sauce or hummus for dipping.
Suggested side dishes:
- Couscous salad
- Grilled vegetables
- Roasted potatoes
Troubleshooting advice:
- If the lamb mixture is too wet, add more breadcrumbs to absorb the excess moisture.
- If the kebabs are falling apart on the grill, try shaping them around two skewers instead of one.
Food safety advice:
- Always wash your hands and any surfaces that come into contact with raw meat to prevent cross-contamination.
- Cook lamb to an internal temperature of 160°F to ensure it is safe to eat.
Food history:
- Lamb is a popular meat in Iceland, where it is often served in stews and roasted dishes.
Flavor profiles:
- The lamb kebabs are savory and slightly spicy, with a hint of sweetness from the honey in the marinade.
Serving suggestions:
- Serve the lamb kebabs as a main course for dinner 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: Icelandic