Ingredients with Measurements:
- 1 lb ground lamb
- 1/2 cup finely chopped onion
- 2 cloves garlic, minced
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp paprika
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh mint
- 1/4 cup breadcrumbs
- 1 egg, lightly beaten
- 1/2 cup plain Greek yogurt
- 1/2 cup chopped tomato
- 1 tbsp lemon juice
- Salt and pepper to taste
Special equipment needed:
- Skewers
- Grill or grill pan
Step-by-step instructions:
1. In a large bowl, combine ground lamb, onion, garlic, cumin, coriander, paprika, salt, pepper, parsley, mint, breadcrumbs, and egg. Mix well.
2. Divide the mixture into 8 portions and shape each portion into a sausage shape around a skewer.
3. Preheat grill or grill pan to medium-high heat.
4. Grill kebabs for 8-10 minutes, turning occasionally, until cooked through.
5. In a small bowl, combine yogurt, tomato, lemon juice, salt, and pepper. Mix well.
6. Serve kebabs with tomato-yogurt sauce on the side.
- Time:
Preparation time: 20 minutes
- Cooking time: 10 minutes
Temperature:
- Grill or grill pan: medium-high heat
Serving size:
- 4 servings
Nutritional information:
- Calories per serving: 280
- Fat per serving: 17g
- Protein per serving: 23g
- Carbohydrates per serving: 7g
- Fiber per serving: 1g
- Sugar per serving: 2g
Substitutions for ingredients:
- Ground lamb can be substituted with ground beef or ground chicken.
- Fresh parsley and mint can be substituted with dried parsley and mint.
- Breadcrumbs can be substituted with almond flour or coconut flour.
- Plain Greek yogurt can be substituted with regular plain yogurt or sour cream.
Variations:
- Add diced bell peppers and onions to the skewers for extra flavor and texture.
- Serve kebabs with a side of rice pilaf or grilled vegetables.
- Add a pinch of red pepper flakes to the tomato-yogurt sauce for a spicy kick.
Tips and tricks:
- Soak wooden 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 shaping the kebabs to prevent them from becoming 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:
- Reheat kebabs in the microwave or oven until heated through.
Presentation ideas:
- Serve kebabs on a platter with the tomato-yogurt sauce on the side.
- Garnish with chopped fresh herbs or a sprinkle of paprika.
Pairings:
- Serve with a side of rice pilaf or grilled vegetables.
- Pair with a crisp salad or tzatziki sauce.
Suggested side dishes:
- Grilled vegetables
- Rice pilaf
- Tzatziki sauce
- Greek salad
Troubleshooting advice:
- If the kebabs are falling apart on the grill, try adding more breadcrumbs to the meat mixture to help bind it together.
Food safety advice:
- Make sure to cook the kebabs to an internal temperature of 160°F to ensure they are safe to eat.
Food history:
- Kebabs originated in the Middle East and have been a popular dish for centuries.
Flavor profiles:
- The lamb kebabs are savory and slightly spicy, while the tomato-yogurt sauce is tangy and refreshing.
Serving suggestions:
- Serve kebabs with a side of rice pilaf or grilled vegetables for a complete meal.
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Region: Middle Eastern