Ingredients with Measurements:
- 1 lb. ground lamb
- 1/2 cup finely chopped onion
- 1/4 cup finely chopped parsley
- 1/4 cup finely chopped mint
- 1 tsp. ground cumin
- 1 tsp. ground coriander
- 1 tsp. paprika
- 1/2 tsp. ground cinnamon
- 1/2 tsp. salt
- 1/4 tsp. black pepper
- 1/4 cup bread crumbs
- 1 egg, beaten
Special equipment needed:
- Skewers
- Grill or grill pan
Step-by-step instructions:
1. In a large bowl, mix together the ground lamb, onion, parsley, mint, cumin, coriander, paprika, cinnamon, salt, and black pepper until well combined.
2. Add in the bread crumbs and beaten egg and mix until the mixture is evenly combined.
3. Divide the mixture into 8 equal portions and shape each portion into a long, thin kebab shape.
4. Thread each kebab onto a skewer.
5. Preheat the grill or grill pan to medium-high heat.
6. Grill the kebabs for 4-5 minutes on each side, or until they are cooked through and slightly charred on the outside.
7. Remove the kebabs from the grill and let them rest for a few minutes before serving.
- Time:
Preparation time: 20 minutes
- Cooking time: 10 minutes
Temperature:
- Grill or grill pan should be preheated to medium-high heat.
Serving size:
- This recipe makes 8 kebabs, serving size is 2 kebabs per person.
Nutritional information:
- Calories per serving: 280
- Fat: 19g
- Carbohydrates: 6g
- Protein: 21g
Substitutions for ingredients:
- Ground beef or turkey can be substituted for the ground lamb.
- Dried herbs can be substituted for fresh herbs, but reduce the amount by half.
Variations:
- Add diced tomatoes or bell peppers to the kebab mixture for added flavor and texture.
- Serve the kebabs 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.
- Use a light hand when shaping the kebabs to prevent them from becoming too dense and tough.
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 350°F oven for 10-15 minutes, or until heated through.
Presentation ideas:
- Serve the kebabs on a bed of rice or couscous for a complete meal.
- Garnish with fresh herbs or sliced lemon for added color and flavor.
Garnishes:
- Fresh herbs, such as parsley or mint
- Lemon wedges
Pairings:
- Serve with a side salad or grilled vegetables for a healthy meal.
- Pair with a glass of red wine or a cold beer.
Suggested side dishes:
- Greek salad
- Grilled vegetables
- Rice pilaf
Troubleshooting advice:
- If the kebabs are falling apart on the grill, try adding more bread crumbs to the mixture to help bind it together.
Food safety advice:
- Make sure the kebabs are cooked through to an internal temperature of 160°F to prevent foodborne illness.
Food history:
- Masgouf is a traditional Iraqi dish made with grilled fish, but this recipe uses ground lamb instead.
Flavor profiles:
- The kebabs are flavored with a blend of warm spices, including cumin, coriander, and cinnamon, as well as fresh herbs like parsley and mint.
Serving suggestions:
- Serve the kebabs with a side of hummus or baba ganoush for a Middle Eastern-inspired meal.
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Region: Iraqi