Ingredients with Measurements:
- 1 lb ground lamb
- 1/2 cup finely chopped onion
- 1/4 cup finely chopped fresh parsley
- 1/4 cup finely chopped fresh mint
- 2 cloves garlic, minced
- 1 tsp ground cumin
- 1 tsp paprika
- 1/2 tsp ground coriander
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 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, parsley, mint, garlic, cumin, paprika, coriander, salt, and black pepper. Mix well to combine.
2. Divide the mixture into 8-10 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 each kebab with olive oil.
5. Preheat a grill or grill pan to medium-high heat.
6. Grill the kebabs for 3-4 minutes per side, or until cooked through and lightly charred.
7. Remove the kebabs from the grill and let them rest for a few minutes before serving.
- Time:
Preparation time: 20 minutes
- Cooking time: 8-10 minutes
Temperature:
- Grill or grill pan: medium-high heat
Serving size:
- 4-5 servings
Nutritional information:
- Calories per serving: 280
- Total fat: 20g
- Saturated fat: 7g
- Cholesterol: 80mg
- Sodium: 320mg
- Total carbohydrates: 3g
- Dietary fiber: 1g
- Sugars: 1g
- Protein: 22g
Substitutions for ingredients:
- Ground beef or ground chicken can be used instead of ground lamb.
- Dried herbs can be used instead of fresh herbs, but reduce the amount by half.
Variations:
- Add chopped bell peppers or zucchini to the kebab mixture for added flavor and nutrition.
- Serve the kebabs with a yogurt sauce or tzatziki for a cool and creamy contrast.
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 overwork the meat mixture when forming the kebabs, as this can result in tough and dry kebabs.
- Let the kebabs rest for a few minutes after grilling to allow the juices to redistribute and prevent them from drying out.
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 350°F oven for 10-15 minutes, or until heated through.
Presentation Ideas:
- Serve the kebabs on a platter with lemon wedges and fresh herbs for garnish.
Garnishes:
- Lemon wedges
- Fresh parsley or mint
Pairings:
- Serve the kebabs with a side of rice pilaf or a Greek salad for a complete meal.
Suggested Side Dishes:
- Rice pilaf
- Greek salad
- Grilled vegetables
Troubleshooting Advice:
- If the kebabs are sticking to the grill, brush them with more olive oil before grilling.
- If the kebabs are dry, try adding a little more olive oil to the meat mixture before forming the kebabs.
Food Safety Advice:
- Cook the kebabs to an internal temperature of 160°F to ensure they are safe to eat.
Food History:
- Kebabs originated in the Middle East and have been enjoyed for centuries in various forms.
Flavor Profiles:
- The Padduni Kebab is a flavorful and aromatic dish, with a blend of spices and fresh herbs that give it a unique and delicious taste.
Serving Suggestions:
- Serve the kebabs as an appetizer or main course, with a side of rice or salad.
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Region: Indian