Ingredients with Measurements:
- 1 lb. lamb, cut into 1-inch cubes
- 1 tsp. ground cumin
- 1 tsp. ground coriander
- 1/2 tsp. salt
- 1/4 tsp. black pepper
- 2 tbsp. olive oil
- 2 tbsp. lemon juice
- 2 garlic cloves, minced
- 1 red onion, cut into 1-inch pieces
- 1 red bell pepper, cut into 1-inch pieces
- 1 green bell pepper, cut into 1-inch pieces
- 8 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 lamb, cumin, coriander, salt, and black pepper. Mix well.
2. Add the olive oil, lemon juice, and minced garlic to the bowl. Mix well to coat the lamb evenly.
3. Cover the bowl with plastic wrap and marinate in the refrigerator for at least 1 hour, or up to 4 hours.
4. Preheat the grill or grill pan to medium-high heat.
5. Thread the marinated lamb, red onion, and bell peppers onto the skewers, alternating between the ingredients.
6. Grill the kebabs for 8-10 minutes, turning occasionally, until the lamb is cooked through and the vegetables are charred and tender.
7. Remove the kebabs from the grill and let them rest for 5 minutes before serving.
- Time:
Preparation time: 1 hour 15 minutes
- Cooking time: 10 minutes
Temperature:
- Grill or grill pan: medium-high heat
Serving size:
- 4 servings
Nutritional information:
- Calories per serving: 260
- Fat: 16g
- Carbohydrates: 8g
- Protein: 22g
Substitutions for ingredients:
- Lamb can be substituted with beef or chicken.
- Red onion can be substituted with white onion.
- Red and green bell peppers can be substituted with other vegetables such as zucchini, eggplant, or cherry tomatoes.
Variations:
- Add a teaspoon of smoked paprika to the marinade for a smoky flavor.
- Serve the kebabs with a side of tzatziki sauce or hummus.
- Use the same marinade for grilled lamb chops or a lamb roast.
Tips and tricks:
- Soak the skewers in water for at least 30 minutes before grilling to prevent them from burning.
- Don't overcrowd the skewers, leave some space between the ingredients for even cooking.
- Let the kebabs rest for a few minutes before serving to allow the juices to redistribute.
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 parsley or cilantro.
Garnishes:
- Chopped fresh parsley or cilantro
Pairings:
- Serve the kebabs with a side of couscous or rice pilaf.
Suggested side dishes:
- Couscous
- Rice pilaf
- Grilled vegetables
Troubleshooting advice:
- If the lamb is not cooked through, continue grilling for a few more minutes until it reaches the desired doneness.
Food safety advice:
- Make sure to marinate the lamb in the refrigerator and discard any leftover marinade to prevent the growth of bacteria.
- Use a meat thermometer to ensure that the lamb is cooked to an internal temperature of 145°F.
Food history:
- Kebabs are a popular Middle Eastern dish that dates back to ancient times.
Flavor profiles:
- The cumin and coriander add warm, earthy flavors to the lamb, while the lemon juice and garlic add brightness and tanginess.
Serving suggestions:
- Serve the kebabs with a side of tzatziki sauce or hummus for dipping.
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Region: Indian