Ingredients with Measurements:
- 1 pound of ground lamb
- 1 onion, finely chopped
- 2 cloves of garlic, minced
- 1 tablespoon of ground cumin
- 1 tablespoon of ground coriander
- 1 teaspoon of paprika
- 1 teaspoon of salt
- 1/2 teaspoon of black pepper
- 1/4 cup of fresh parsley, chopped
- 1/4 cup of fresh mint, chopped
- 1/4 cup of fresh cilantro, chopped
- 1/4 cup of bread crumbs
- 1 egg, beaten
- 8 skewers
Special equipment needed:
- Food processor
- Grill or grill pan
Step-by-step instructions:
1. In a food processor, pulse the onion and garlic until finely chopped.
2. In a large bowl, mix together the ground lamb, onion, garlic, cumin, coriander, paprika, salt, black pepper, parsley, mint, cilantro, bread crumbs, and beaten egg.
3. Divide the mixture into 8 equal portions and shape each portion into a long sausage shape around a skewer.
4. Preheat the grill or grill pan to medium-high heat.
5. Grill the kebabs for 10-12 minutes, turning occasionally, until cooked through and browned on all sides.
6. Serve hot with your choice of sides.
Time:
Preparation time: 20 minutes
Cooking time: 10-12 minutes
Temperature:
Grill or grill pan should be preheated to medium-high heat.
Serving size:
This recipe makes 8 kebabs, serving size is 1 kebab per person.
Nutritional information:
Calories: 205
Fat: 12g
Protein: 19g
Carbohydrates: 5g
Fiber: 1g
Sugar: 1g
Sodium: 332mg
Substitutions for ingredients:
- Ground beef or chicken can be substituted for ground lamb.
- If fresh herbs are not available, dried herbs can be used instead.
Variations:
- Add diced bell peppers or tomatoes to the kebab mixture for added flavor and texture.
- Serve with a yogurt sauce or tzatziki for dipping.
Tips and tricks:
- Soak the skewers in water for 30 minutes before using to prevent them from burning on the grill.
- Don't overwork the meat mixture, as it can become tough.
- Use a meat thermometer to ensure 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:
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:
Serve the kebabs on a platter with fresh herbs and lemon wedges for garnish.
Garnishes:
Fresh herbs, lemon wedges, and yogurt sauce or tzatziki.
Pairings:
Kambing kebab pairs well with rice pilaf, grilled vegetables, or a Greek salad.
Suggested side dishes:
Rice pilaf, grilled vegetables, Greek salad.
Troubleshooting advice:
- If the kebabs are falling apart on the grill, try chilling the meat mixture in the refrigerator for 30 minutes before shaping around the skewers.
- If the kebabs are not browning evenly, try rotating them more frequently on the grill.
Food safety advice:
- Always wash your hands and any utensils or surfaces that come into contact with raw meat.
- Use a meat thermometer to ensure the kebabs are cooked to an internal temperature of 160°F.
Food history:
Kebabs are a popular Middle Eastern and Mediterranean dish, typically made with marinated meat that is skewered and grilled.
Flavor profiles:
Kambing kebab has a bold and savory flavor, with notes of cumin, coriander, and paprika. The fresh herbs add a bright and herbaceous note to the dish.
Serving suggestions:
Serve the kebabs hot with your choice of sides and garnishes.
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Region: Indonesian