Ingredients with Measurements:
- 1 lb ground lamb
- 1 onion, finely chopped
- 2 garlic cloves, minced
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp cumin
- 1 tsp paprika
- 1/4 cup chopped parsley
- 1/4 cup chopped mint
- 1/4 cup chopped cilantro
- 1/4 cup breadcrumbs
- 1 egg
- 1/4 cup olive oil
Special equipment needed:
- Skewers
- Grill or oven
Step-by-step instructions:
1. In a large bowl, mix together the ground lamb, onion, garlic, salt, black pepper, cumin, paprika, parsley, mint, cilantro, breadcrumbs, and egg until well combined.
2. Divide the mixture into 8 equal portions and shape each portion into a long, thin sausage shape.
3. Thread each sausage shape onto a skewer and brush with olive oil.
4. Preheat the grill or oven to 400°F.
5. Grill or bake the kebabs for 10-12 minutes, turning occasionally, until browned and cooked through.
6. Serve hot with your favorite sides.
- Time:
Preparation time: 20 minutes
- Cooking time: 10-12 minutes
Temperature:
- Grill or oven: 400°F
Serving size:
- 4 servings
Nutritional information:
- Calories: 400
- Fat: 30g
- Carbohydrates: 8g
- Protein: 25g
Substitutions for ingredients:
- Ground beef or turkey can be used instead of lamb.
- Any herbs can be used in place of parsley, mint, and cilantro.
Variations:
- Add chopped vegetables such as bell peppers or zucchini to the skewers.
- Serve with a yogurt sauce or hummus.
Tips and tricks:
- Soak wooden skewers in water for 30 minutes before using to prevent them from burning.
- Don't overwork the meat mixture or the kebabs will be tough.
- If using a grill, oil the grates before cooking to prevent sticking.
Storage instructions:
- Leftover kebabs can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in the microwave or oven until heated through.
Presentation ideas:
- Serve the kebabs on a platter with fresh herbs and lemon wedges.
Garnishes:
- Fresh herbs and lemon wedges
Pairings:
- Rice pilaf, roasted vegetables, or a Greek salad.
Suggested side dishes:
- Hummus, tzatziki, or baba ganoush.
Troubleshooting advice:
- If the kebabs are falling apart on the skewers, add more breadcrumbs to the mixture.
Food safety advice:
- Make sure the kebabs are cooked to an internal temperature of 160°F to ensure they are safe to eat.
Food history:
- Nis Köy Kebabı is a traditional Turkish dish that originated in the village of Nis in the southern province of Adana.
Flavor profiles:
- The kebabs are savory and slightly spicy with a hint of freshness from the herbs.
Serving suggestions:
- Serve the kebabs with a side of rice pilaf and a Greek salad for a complete meal.
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Region: Turkish