Ingredients with Measurements:
- 1 lb ground lamb
- 1/2 cup finely chopped onion
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh mint
- 2 cloves garlic, minced
- 1 tsp ground cumin
- 1/2 tsp ground coriander
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 cup narsharab (pomegranate molasses)
Special Equipment Needed:
- Skewers (if using wooden skewers, soak in water for at least 30 minutes before using)
Step-by-Step Instructions:
1. In a large bowl, combine the ground lamb, onion, parsley, mint, garlic, cumin, coriander, salt, and black pepper. Mix well.
2. Add the narsharab to the mixture and stir until well combined.
3. Divide the mixture into 8 equal portions and shape each portion into a long, thin sausage shape.
4. Thread each sausage shape onto a skewer.
5. Heat a grill or grill pan to medium-high heat.
6. Grill the kebabs for 8-10 minutes, turning occasionally, until cooked through and browned on all sides.
7. Remove from heat and let rest for 5 minutes before serving.
- Time:
Preparation time: 20 minutes
- Cooking time: 8-10 minutes
Temperature:
- Grill or grill pan should be heated to medium-high heat.
Serving size:
- 4 servings
Nutritional information:
- Calories: 250
- Fat: 16g
- Carbohydrates: 7g
- Protein: 20g
Substitutions for ingredients:
- Ground beef or turkey can be substituted for the ground lamb.
- If narsharab is not available, you can use a mixture of equal parts pomegranate juice and honey as a substitute.
Variations:
- Add diced bell pepper or cherry tomatoes to the skewers for added color and flavor.
- Serve the kebabs with a side of tzatziki sauce or hummus.
Tips and Tricks:
- Make sure to handle the meat mixture gently when shaping the kebabs to prevent them from becoming tough.
- If using wooden skewers, soak them in water for at least 30 minutes before using to prevent them from burning on the grill.
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 heat in a 350°F oven for 10-15 minutes, or until heated through.
Presentation Ideas:
- Serve the kebabs on a platter with a sprinkle of chopped parsley or mint on top.
Garnishes:
- Chopped parsley or mint can be used as a garnish.
Pairings:
- Serve the kebabs with a side of rice pilaf or roasted vegetables.
Suggested Side Dishes:
- Rice pilaf
- Roasted vegetables
- Greek salad
Troubleshooting Advice:
- If the kebabs are sticking to the grill, brush them with a little oil before grilling.
Food Safety Advice:
- Make sure to cook the kebabs to an internal temperature of 160°F to ensure they are safe to eat.
Food History:
- Narsharab is a traditional ingredient in Azerbaijani cuisine and is made from pomegranate juice that has been boiled down to a thick, syrupy consistency.
Flavor Profiles:
- The kebabs have a savory, slightly sweet flavor from the lamb and narsharab, with a hint of spice from the cumin and coriander.
Serving Suggestions:
- Serve the kebabs with a side of tzatziki sauce or hummus for dipping.
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Region: Turkish