Middle Eastern > Lamb Kebabs

Jameed Lamb Kebabs Recipe

Ingredients with Measurements:
- 1 lb ground lamb
- 1/2 cup jameed (dried yogurt)
- 1/4 cup warm water
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh mint
- 1/4 cup chopped fresh cilantro
- 1/2 tsp ground cinnamon
- 1/2 tsp ground cumin
- 1/2 tsp ground coriander
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp cayenne pepper
- 1/4 cup olive oil

Special equipment needed:
- Metal skewers
- Food processor or mortar and pestle

Step-by-step instructions:

1. In a small bowl, mix the jameed with warm water until it dissolves completely. Set aside.
2. In a food processor or mortar and pestle, grind together the parsley, mint, cilantro, cinnamon, cumin, coriander, salt, black pepper, and cayenne pepper until it forms a paste.
3. In a large mixing bowl, combine the ground lamb, spice paste, and jameed mixture. Mix well until all ingredients are evenly distributed.
4. Cover the bowl with plastic wrap and refrigerate for at least 1 hour to allow the flavors to meld together.
5. Preheat the grill to medium-high heat.
6. Divide the lamb mixture into 8 equal portions and shape them into long, thin kebabs around metal skewers.
7. Brush the kebabs with olive oil and place them on the grill.
8. Grill the kebabs for 8-10 minutes, turning occasionally, until they are browned and cooked through.
9. Remove the kebabs from the grill and let them rest for 5 minutes before serving.


Time:
Preparation time: 15 minutes
Chilling time: 1 hour
Cooking time: 8-10 minutes
Temperature:
Grill temperature: Medium-high heat
Serving size:
This recipe makes 8 kebabs, serving 4 people.

Nutritional information:
Calories: 290
Fat: 22g
Protein: 18g
Carbohydrates: 3g
Fiber: 1g
Sugar: 1g
Sodium: 330mg

Substitutions for ingredients:
- Ground beef or ground chicken can be substituted for ground lamb.
- If jameed is not available, plain Greek yogurt can be used as a substitute.

Variations:
- Add diced onions or garlic to the lamb mixture for extra flavor.
- Serve the kebabs with a side of tzatziki sauce or hummus for dipping.
- Use the lamb mixture to make meatballs instead of kebabs.

Tips and tricks:
- Soak the metal skewers in water for at least 30 minutes before using to prevent them from burning on the grill.
- Don't overwork the lamb mixture when mixing the ingredients together, as this can result in tough kebabs.
- If using wooden skewers, be sure to soak them in water for at least 30 minutes before using to prevent them from catching fire on the grill.

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 platter with a sprinkle of chopped fresh herbs and a drizzle of olive oil.

Garnishes:
Chopped fresh herbs, lemon wedges, and sliced red onion make great garnishes for these kebabs.

Pairings:
Serve the kebabs with a side of rice pilaf or grilled vegetables for a complete meal.

Suggested side dishes:
- Grilled vegetables
- Rice pilaf
- Greek salad
- Hummus and pita bread

Troubleshooting advice:
- If the kebabs are sticking to the grill, brush them with a little extra olive oil before grilling.
- If the kebabs are falling apart on the grill, try shaping them around the skewers more tightly or adding a little extra jameed to the mixture to help bind the ingredients together.

Food safety advice:
- Be sure to cook the lamb kebabs to an internal temperature of 160°F to ensure they are safe to eat.
- Always wash your hands and any utensils or surfaces that come into contact with raw meat to prevent cross-contamination.

Food history:
Jameed is a traditional ingredient in Middle Eastern cuisine, particularly in Jordan and Syria. It is made by drying yogurt and then grinding it into a powder, which can be reconstituted with water to make a tangy sauce or marinade.

Flavor profiles:
These lamb kebabs are flavored with a blend of warming spices like cinnamon, cumin, and coriander, as well as fresh herbs like parsley, mint, and cilantro. The jameed adds a tangy, slightly sour note to the dish.

Serving suggestions:
These lamb kebabs are perfect for a summer barbecue or a casual dinner party. Serve them with a side of rice pilaf or grilled vegetables for a complete meal.

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Region: Middle Eastern

Taste: Savory, Tangy, Spicy, Herbal, Aromatic