Ingredients with Measurements:
- 1 lb lamb, cut into 1-inch cubes
- 1 red onion, cut into 1-inch pieces
- 1 red bell pepper, cut into 1-inch pieces
- 1 yellow bell pepper, cut into 1-inch pieces
- 1/4 cup olive oil
- 2 tbsp lemon juice
- 2 garlic cloves, minced
- 1 tsp ground cumin
- 1 tsp paprika
- 1/2 tsp salt
- 1/4 tsp black pepper
- 8 skewers
Mint and Yogurt Sauce:
- 1 cup plain Greek yogurt
- 1/4 cup chopped fresh mint
- 1 garlic clove, minced
- 1 tbsp lemon juice
- 1/4 tsp salt
- 1/4 tsp black pepper
Special equipment needed:
- Grill or grill pan
- Mixing bowl
- Whisk
- Skewers
Step-by-step instructions:
1. In a mixing bowl, whisk together olive oil, lemon juice, minced garlic, ground cumin, paprika, salt, and black pepper.
2. Add lamb cubes to the bowl and toss to coat evenly. Cover the bowl with plastic wrap 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 marinated lamb, red onion, red bell pepper, and yellow bell pepper onto the skewers, alternating between the ingredients.
5. Grill the kebabs for 8-10 minutes, turning occasionally, until the lamb is cooked to your desired doneness.
6. While the kebabs are cooking, prepare the mint and yogurt sauce. In a small mixing bowl, whisk together Greek yogurt, chopped fresh mint, minced garlic, lemon juice, salt, and black pepper.
7. Serve the lamb kebabs hot with the mint and yogurt sauce on the side.
Time:
Preparation time: 40 minutes
Cooking time: 10 minutes
Temperature:
Grill or grill pan at medium-high heat
Serving size:
4 servings
Nutritional information:
Calories: 350
Fat: 22g
Carbohydrates: 10g
Protein: 29g
Sodium: 460mg
Sugar: 5g
Substitutions for ingredients:
- Lamb can be substituted with beef or chicken.
- Red onion, red bell pepper, and yellow bell pepper can be substituted with other vegetables such as zucchini, eggplant, or cherry tomatoes.
- Fresh mint can be substituted with dried mint or other fresh herbs such as parsley or cilantro.
Variations:
- Add a pinch of cayenne pepper to the marinade for a spicy kick.
- Serve the kebabs with pita bread and a side of hummus.
- Top the kebabs with crumbled feta cheese before serving.
Tips and tricks:
- Soak the skewers in water for 30 minutes before using to prevent them from burning on the grill.
- Cut the lamb and vegetables into similar-sized pieces to ensure even cooking.
- Don't overcrowd the skewers to allow for even cooking and browning.
Storage instructions:
Leftover lamb 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 lamb kebabs on a platter and drizzle the mint and yogurt sauce over the top. Garnish with fresh mint leaves and lemon wedges.
Garnishes:
Fresh mint leaves, lemon wedges, crumbled feta cheese
Pairings:
- Serve with a side of rice pilaf or couscous.
- Pair with a Greek salad or tabbouleh.
- Serve with a glass of red wine such as Cabernet Sauvignon or Syrah.
Suggested side dishes:
- Rice pilaf
- Couscous
- Greek salad
- Tabbouleh
- Grilled vegetables
Troubleshooting advice:
- If the lamb is tough, it may have been overcooked. Reduce the cooking time or lower the heat on the grill.
- If the vegetables are not cooked through, cut them into smaller pieces or precook them before skewering.
Food safety advice:
- Always wash your hands and utensils before handling raw meat.
- Use a meat thermometer to ensure the lamb is cooked to a safe internal temperature of 145°F.
- Discard any leftover marinade that has come into contact with raw meat.
Food history:
Lamb kebabs are a popular dish in Middle Eastern and Mediterranean cuisine. They are typically made with marinated lamb, vegetables, and spices, and grilled on skewers.
Flavor profiles:
The lamb kebabs are savory and slightly spicy, with a hint of smokiness from the grill. The mint and yogurt sauce adds a refreshing and tangy flavor.
Serving suggestions:
Serve the lamb kebabs as a main dish for a summer barbecue or as part of a mezze platter for a party.
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Region: Middle Eastern