Ingredients with Measurements:
- 1 lb ground lamb
- 1/2 onion, finely chopped
- 2 cloves garlic, minced
- 1/4 cup fresh parsley, chopped
- 1/4 cup fresh cilantro, chopped
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1 tsp ground coriander
- 1/2 tsp cayenne pepper
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 tbsp olive oil
- 8 skewers
Special Equipment Needed:
- Grill or grill pan
- Mixing bowl
Step-by-Step Instructions:
1. In a mixing bowl, combine ground lamb, onion, garlic, parsley, cilantro, cumin, paprika, coriander, cayenne pepper, salt, and black pepper. Mix well.
2. Divide the mixture into 8 portions and shape each portion around a skewer, forming a sausage shape.
3. Brush the kebabs with olive oil.
4. Preheat grill or grill pan to medium-high heat.
5. Grill the kebabs for 8-10 minutes, turning occasionally, until cooked through and browned on all sides.
6. Remove from grill and let rest for 5 minutes before serving.
- Time:
Preparation time: 15 minutes
- Cooking time: 10 minutes
Temperature:
- Grill or grill pan should be preheated to medium-high heat.
Serving size:
- This recipe makes 8 kebabs, serving 4 people.
Nutritional information:
- Calories: 220
- Fat: 17g
- Carbohydrates: 2g
- Protein: 14g
- Fiber: 1g
- Sugar: 1g
- Sodium: 220mg
Substitutions for ingredients:
- Ground beef or chicken can be substituted for ground lamb.
- If fresh herbs are not available, dried herbs can be used instead.
Variations:
- Add chopped mint to the mixture for a refreshing twist.
- Serve the kebabs with tzatziki sauce or hummus for dipping.
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, as it can become 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:
- To reheat, place the kebabs on a baking sheet and bake in a preheated oven at 350°F for 10-12 minutes, or until heated through.
Presentation Ideas:
- Serve the kebabs on a platter with sliced tomatoes, cucumbers, and red onions.
Garnishes:
- Garnish with a sprinkle of chopped parsley or cilantro.
Pairings:
- Serve with a side of rice pilaf or roasted vegetables.
Suggested Side Dishes:
- Greek salad
- Grilled corn on the cob
- Roasted potatoes
Troubleshooting Advice:
- If the kebabs are falling apart on the grill, try adding an egg to the meat mixture to help bind it together.
Food Safety Advice:
- Use a meat thermometer to ensure the kebabs are cooked to an internal temperature of 160°F to prevent the risk of foodborne illness.
Food History:
- Kebabs originated in the Middle East and have been a popular dish for centuries.
Flavor Profiles:
- This recipe has a spicy and savory flavor profile, with hints of cumin, coriander, and smoked paprika.
Serving Suggestions:
- Serve the kebabs with a side of pita bread and a dollop of tzatziki sauce for a complete meal.
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