Ingredients with Measurements:
- 1 lb ground lamb
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 tsp paprika
- 1 tsp cumin
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 cup parsley, finely chopped
- 1/4 cup breadcrumbs
- 1 egg
- 1 tbsp olive oil
Special Equipment Needed:
- Skewers
- Grill or grill pan
Step-by-Step Instructions:
1. In a large mixing bowl, combine the ground lamb, onion, garlic, paprika, cumin, salt, black pepper, parsley, breadcrumbs, and egg. Mix well until all ingredients are evenly distributed.
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, pressing the meat firmly onto the skewer.
4. Brush the kebabs with olive oil and grill over medium-high heat for 8-10 minutes, turning occasionally, until the meat is cooked through and slightly charred.
5. 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:
Medium-high heat
Serving size:
4 servings
Nutritional information:
Calories per serving: 300
Fat: 20g
Carbohydrates: 7g
Protein: 23g
Substitutions for ingredients:
- Ground beef or chicken can be used instead of lamb.
- Fresh parsley can be substituted with dried parsley.
- Breadcrumbs can be substituted with almond flour or coconut flour for a gluten-free option.
Variations:
- Add chopped mint or cilantro to the meat mixture for extra flavor.
- Serve the kebabs with a side of yogurt sauce or hummus.
- Add diced tomatoes and cucumbers to the kebab skewers for a fresh twist.
Tips and Tricks:
- Soak the skewers in water for 30 minutes before using to prevent them from burning on the grill.
- Don't overwork the meat mixture or the kebabs will become tough.
- Use a meat thermometer to ensure the meat is cooked to an internal temperature of 160°F.
Storage Instructions:
Leftover kebabs can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Reheat the kebabs in the oven at 350°F for 10-15 minutes or until heated through.
Presentation Ideas:
Serve the kebabs on a platter with a side of rice and a salad.
Garnishes:
Garnish the kebabs with a sprinkle of chopped parsley or cilantro.
Pairings:
Pair the kebabs with a glass of red wine or a cold beer.
Suggested Side Dishes:
- Rice pilaf
- Grilled vegetables
- Greek salad
Troubleshooting Advice:
- If the meat mixture is too wet, add more breadcrumbs to absorb the excess moisture.
- If the kebabs are falling apart on the grill, press the meat more firmly onto the skewers.
Food Safety Advice:
- Always wash your hands and work surfaces before handling raw meat.
- Cook the meat to an internal temperature of 160°F to ensure it is safe to eat.
Food History:
Obruk Köy Kebabı is a traditional Turkish dish that originated in the village of Obruk. It is made with ground lamb and a blend of spices, shaped into long, thin sausages, and grilled over an open flame.
Flavor Profiles:
The kebabs are savory and slightly spicy, with a hint of smokiness from the grill.
Serving Suggestions:
Serve the kebabs with a side of rice and a salad for a complete meal.
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Region: Turkish