Ingredients with Measurements:
- 1 lb ground lamb
- 1 small onion, grated
- 2 garlic cloves, minced
- 1 tsp paprika
- 1 tsp cumin
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 cup breadcrumbs
- 1 egg
- 1/4 cup chopped parsley
- 1/4 cup chopped mint
- 1/4 cup chopped cilantro
- 1/4 cup grated Kars Gravyeri cheese
Special equipment needed:
- Skewers
Step-by-step instructions:
1. In a large bowl, mix together the ground lamb, grated onion, minced garlic, paprika, cumin, salt, and black pepper.
2. Add the breadcrumbs, egg, chopped parsley, mint, cilantro, and grated Kars Gravyeri cheese to the bowl and mix until well combined.
3. Divide the mixture into 8 equal portions and shape each portion around a skewer to form a kebab.
4. Preheat a grill or grill pan to medium-high heat.
5. Grill the kebabs for 8-10 minutes, turning occasionally, until cooked through and browned on all sides.
6. Serve hot.
Time:
Preparation time: 20 minutes
Cooking time: 10 minutes
5. Temperature:
Medium-high heat
Serving size:
4 servings
Nutritional information:
Calories: 350
Fat: 24g
Carbohydrates: 7g
Protein: 26g
Substitutions for ingredients:
- Ground beef or turkey can be used instead of lamb.
- Feta cheese or another hard cheese can be used instead of Kars Gravyeri.
Variations:
- Add diced bell peppers or cherry tomatoes to the kebab mixture.
- Serve the kebabs with a yogurt sauce or tzatziki.
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 kebab mixture, as this can make the meat tough.
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 sprinkle of chopped herbs and a drizzle of olive oil.
Garnishes:
Chopped herbs, lemon wedges
Pairings:
Pita bread, hummus, tabbouleh salad
Suggested side dishes:
Grilled vegetables, rice pilaf, Greek salad
Troubleshooting advice:
If the kebabs are sticking to the grill, brush them with a little oil before cooking.
Food safety advice:
Make sure the lamb is cooked to an internal temperature of 160°F to ensure it is safe to eat.
Food history:
Kars Gravyeri cheese is a type of Turkish cheese that is similar to Swiss cheese. It is often used in Turkish cuisine to add flavor and texture to dishes.
Flavor profiles:
The kebabs have a savory, slightly spicy flavor with a hint of cheese.
Serving suggestions:
Serve the kebabs with a side of rice and a salad for a complete meal.
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Region: Turkish