Ingredients with Measurements:
- 1 lb ground lamb
- 1/2 cup breadcrumbs
- 1/4 cup grated pecorino romano cheese
- 1/4 cup chopped fresh parsley
- 2 cloves garlic, minced
- 1 tsp dried oregano
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 egg, lightly beaten
- 8 wooden skewers, soaked in water for 30 minutes
Special equipment needed:
- Grill or grill pan
Step-by-step instructions:
1. In a large bowl, combine ground lamb, breadcrumbs, pecorino romano cheese, parsley, garlic, oregano, salt, pepper, and egg. Mix well.
2. Divide the mixture into 8 portions and shape each portion into a long, thin sausage shape around a wooden skewer.
3. Preheat grill or grill pan to medium-high heat.
4. Grill the kebabs for 8-10 minutes, turning occasionally, until cooked through and browned on all sides.
5. Serve hot.
- Time:
Preparation time: 15 minutes
- Cooking time: 10 minutes
Temperature:
- Grill or grill pan: medium-high heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 320
- Fat: 21g
- Carbohydrates: 8g
- Protein: 24g
Substitutions for ingredients:
- Ground beef or pork can be substituted for ground lamb.
- Parmesan cheese can be substituted for pecorino romano cheese.
- Fresh mint can be substituted for parsley.
Variations:
- Add chopped onion or red pepper to the mixture for added flavor.
- Serve with tzatziki sauce or hummus for dipping.
Tips and tricks:
- Soak wooden skewers in water for at least 30 minutes before grilling to prevent them from burning.
- Don't overwork the meat mixture or the kebabs will be tough.
- Use a meat thermometer to ensure the kebabs are 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 kebabs in the microwave or oven until heated through.
Presentation ideas:
- Serve the kebabs on a platter with fresh herbs and lemon wedges for garnish.
Garnishes:
- Fresh parsley or mint
- Lemon wedges
Pairings:
- Serve with a Greek salad or roasted vegetables.
Suggested side dishes:
- Tzatziki sauce
- Hummus
- Pita bread
Troubleshooting advice:
- If the kebabs are falling apart on the grill, try chilling the meat mixture in the refrigerator for 30 minutes before shaping them around the skewers.
Food safety advice:
- Always cook ground meat to an internal temperature of 160°F to prevent foodborne illness.
Food history:
- Pecora Grossetana is a breed of sheep from Tuscany, Italy known for its flavorful meat.
Flavor profiles:
- The lamb kebabs are savory and slightly salty from the pecorino romano cheese, with a hint of garlic and oregano.
Serving suggestions:
- Serve the kebabs as a main course with a side salad or roasted vegetables.
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Region: Italian