Ingredients with Measurements:
- 1 lb lamb, cut into 1-inch cubes
- 1 red bell pepper, cut into 1-inch pieces
- 1 green bell pepper, cut into 1-inch pieces
- 1 yellow bell pepper, cut into 1-inch pieces
- 1/4 cup blessed thistle leaves, chopped
- 1/4 cup olive oil
- 2 tbsp lemon juice
- 2 garlic cloves, minced
- 1 tsp ground cumin
- 1 tsp paprika
- Salt and pepper to taste
- Wooden skewers, soaked in water for 30 minutes
Special equipment needed:
- Grill or grill pan
Step-by-step instructions:
1. In a large bowl, combine the olive oil, lemon juice, garlic, cumin, paprika, salt, and pepper. Mix well.
2. Add the lamb cubes to the bowl and toss to coat evenly. Cover and refrigerate for at least 30 minutes or up to 2 hours.
3. Preheat the grill or grill pan to medium-high heat.
4. Thread the lamb cubes, bell pepper pieces, and blessed thistle leaves onto the soaked wooden skewers, alternating between the ingredients.
5. Grill the kebabs for 8-10 minutes, turning occasionally, until the lamb is cooked through and the vegetables are slightly charred.
6. Remove the kebabs from the grill and let them rest for 5 minutes before serving.
Time:
Preparation time: 15 minutes
Marinating time: 30 minutes to 2 hours
Cooking time: 8-10 minutes
Temperature:
Grill or grill pan at medium-high heat
Serving size:
4 servings
Nutritional information:
Calories per serving: 290
Fat: 20g
Carbohydrates: 8g
Protein: 21g
Fiber: 3g
Sugar: 4g
Sodium: 70mg
Substitutions for ingredients:
- Lamb can be substituted with beef or chicken
- Blessed thistle leaves can be substituted with parsley or cilantro
- Bell peppers can be substituted with any other vegetables of your choice
Variations:
- Add cherry tomatoes or onions to the kebab skewers
- Serve with a side of tzatziki sauce or hummus
- Use different spices or herbs for the marinade, such as oregano or coriander
Tips and tricks:
- Soak the wooden skewers in water for at least 30 minutes to prevent them from burning on the grill
- Cut the lamb and vegetables into similar-sized pieces for even cooking
- Don't overcrowd the skewers, leave some space between the ingredients for even cooking
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 oven at 350°F for 10-15 minutes, or until heated through.
Presentation ideas:
Arrange the kebabs on a platter and garnish with fresh herbs or lemon wedges.
Garnishes:
Fresh herbs, lemon wedges
Pairings:
- Serve with a side of rice or quinoa
- Pair with a Greek salad or tabbouleh
Suggested side dishes:
- Rice pilaf
- Grilled vegetables
- Greek salad
- Tabbouleh
Troubleshooting advice:
- If the lamb is not cooked through, continue grilling for a few more minutes until it reaches your desired doneness.
- If the vegetables are burning before the lamb is cooked, move them to a cooler part of the grill or grill pan.
Food safety advice:
- Make sure the lamb is cooked to an internal temperature of 145°F to ensure it is safe to eat.
- Wash your hands and all utensils and surfaces that come into contact with raw lamb to prevent cross-contamination.
Food history:
Kebabs are a popular dish in Middle Eastern and Mediterranean cuisine, and have been enjoyed for centuries.
Flavor profiles:
The lamb kebabs are savory and slightly spicy, with a hint of smokiness from the grill. The bell peppers add sweetness and crunch, while the blessed thistle leaves add a slightly bitter and earthy flavor.
Serving suggestions:
Serve the lamb kebabs hot off the grill with a side of rice or quinoa and a Greek salad or tabbouleh for a complete meal.
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