Ingredients with Measurements:
- 1 lb ground lamb
- 1 onion, grated
- 2 cloves garlic, minced
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp cumin
- 1 tsp coriander
- 1 tsp paprika
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- 1/4 cup chopped parsley
- 1/4 cup chopped mint
- 1/4 cup chopped cilantro
- 1/4 cup pomegranate molasses
- 1/4 cup olive oil
Special Equipment Needed:
- Skewers
- Grill or oven
Step-by-Step Instructions:
1. In a large mixing bowl, combine the ground lamb, grated onion, minced garlic, salt, black pepper, cumin, coriander, paprika, cinnamon, and nutmeg. Mix well.
2. Add in the chopped parsley, mint, and cilantro. Mix well.
3. Add in the pomegranate molasses and olive oil. Mix well.
4. Cover the bowl with plastic wrap and refrigerate for at least 2 hours, or overnight.
5. Preheat your grill or oven to 400°F.
6. Divide the meat mixture into 8 equal portions.
7. Take each portion and shape it into a long, thin sausage shape around a skewer.
8. Grill or bake the kebabs for 8-10 minutes, or until cooked through and slightly charred.
9. Serve hot with your choice of sides.
- Time:
Preparation time: 15 minutes
- Refrigeration time: 2 hours or overnight
- Cooking time: 8-10 minutes
Temperature:
- Preheat grill or oven to 400°F
Serving size:
- 4 servings (2 kebabs per serving)
Nutritional information:
- Calories: 420
- Fat: 31g
- Carbohydrates: 9g
- Protein: 25g
Substitutions for ingredients:
- Ground beef or chicken can be used instead of lamb
- If pomegranate molasses is not available, substitute with 1/4 cup of lemon juice and 1 tbsp of honey
Variations:
- Add chopped nuts (such as pistachios or almonds) to the meat mixture for added texture and flavor
- Serve with a yogurt sauce or tzatziki for dipping
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 overmix the meat mixture, as it can become tough
- Use a meat thermometer to ensure the kebabs are cooked to an internal temperature of 160°F
Storage Instructions:
- Store leftover kebabs in an airtight container in the refrigerator for up to 3 days
Reheating Instructions:
- Reheat in the oven at 350°F for 10-15 minutes, or until heated through
Presentation Ideas:
- Serve the kebabs on a platter with sliced vegetables and a drizzle of pomegranate molasses
Garnishes:
- Chopped fresh herbs (such as parsley or cilantro)
- Pomegranate seeds
Pairings:
- Serve with a side of rice pilaf or grilled vegetables
Suggested Side Dishes:
- Hummus
- Baba ganoush
- Tabouli salad
Troubleshooting Advice:
- If the kebabs are falling apart on the grill, add an egg to the meat mixture to help bind it together
Food Safety Advice:
- Always wash your hands and utensils thoroughly before and after handling raw meat
- Cook the kebabs to an internal temperature of 160°F to ensure they are safe to eat
Food History:
- Lavangi Kebab is a traditional Persian dish that originated in the city of Tabriz in Iran
Flavor Profiles:
- The kebabs are savory and slightly sweet, with a tangy flavor from the pomegranate molasses
Serving Suggestions:
- Serve the kebabs as a main course for dinner or as an appetizer for a party
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Region: Indian