Ingredients with Measurements:
- 1 lb ground lamb
- 1 cup plain yogurt
- 1 onion, grated
- 2 cloves garlic, minced
- 1 tsp paprika
- 1 tsp cumin
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh mint
- 1/4 cup chopped fresh cilantro
- 1/4 cup chopped fresh dill
- 1/4 cup bread crumbs
- 1 egg
- 1 tbsp olive oil
Special equipment needed:
- Skewers
- Grill or grill pan
Step-by-step instructions:
1. In a large bowl, mix together the ground lamb, yogurt, grated onion, minced garlic, paprika, cumin, salt, and black pepper.
2. Add in the chopped fresh herbs, bread crumbs, and egg. Mix until well combined.
3. Cover the bowl with plastic wrap and refrigerate for at least 1 hour, or up to overnight.
4. Preheat the grill or grill pan to medium-high heat.
5. Divide the meat mixture into 8 equal portions and shape each portion into a long, thin sausage shape.
6. Thread each sausage shape onto a skewer.
7. Brush the skewers with olive oil.
8. Grill the skewers for 10-12 minutes, turning occasionally, until the meat is cooked through and slightly charred.
9. Remove the skewers from the grill and let them rest for a few minutes before serving.
Time:
Preparation time: 20 minutes
Chilling time: 1 hour to overnight
Cooking time: 10-12 minutes
Temperature:
Grill or grill pan preheated to medium-high heat
Serving size:
4 servings
Nutritional information:
Calories per serving: 360
Fat: 22g
Carbohydrates: 12g
Protein: 28g
Sodium: 660mg
Sugar: 4g
Substitutions for ingredients:
- Ground beef or chicken can be substituted for the ground lamb
- Greek yogurt can be substituted for plain yogurt
- Dried herbs can be substituted for fresh herbs, but use half the amount
Variations:
- Add diced bell peppers or cherry tomatoes to the skewers
- Serve with a side of rice pilaf or grilled vegetables
Tips and tricks:
- Soak wooden skewers in water for at least 30 minutes before using to prevent them from burning on the grill
- Use a meat thermometer to ensure the meat is cooked to an internal temperature of 160°F
- If using a grill pan, make sure it is well-oiled 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 the kebabs in the microwave or on a grill or grill pan until heated through.
Presentation ideas:
Serve the kebabs on a platter with a side of yogurt sauce and fresh herbs.
Garnishes:
Garnish with additional chopped fresh herbs and a squeeze of lemon juice.
Pairings:
Serve with a side of rice pilaf or grilled vegetables.
Suggested side dishes:
- Grilled vegetables
- Rice pilaf
- Greek salad
Troubleshooting advice:
- If the meat mixture is too wet, add more bread crumbs to help bind it together
- If the meat is sticking to the grill, brush the grill grates with oil before cooking
Food safety advice:
- Make sure the meat is cooked to an internal temperature of 160°F to ensure it is safe to eat
- Wash your hands and all surfaces that come into contact with the raw meat to prevent cross-contamination
Food history:
Qatiq kebab is a traditional dish from Azerbaijan, a country located in the Caucasus region of Eurasia. The dish is typically made with ground lamb or beef mixed with yogurt and spices, then grilled on skewers.
Flavor profiles:
Qatiq kebab has a bold, savory flavor from the spices and herbs used in the meat mixture. The yogurt adds a tangy, slightly sour flavor that balances out the richness of the meat.
Serving suggestions:
Serve the kebabs with a side of yogurt sauce and fresh herbs for a complete meal.
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Region: Azerbaijani