Ingredients with Measurements:
- 1 lb ground lamb
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 tsp ground cumin
- 1 tsp paprika
- 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 breadcrumbs
- 1 egg
- 1/4 cup olive oil
- 1 lemon, cut into wedges
- 1/2 cup plain Greek yogurt
- 1/4 cup chopped cucumber
- 1/4 cup chopped tomato
- 1/4 cup chopped red onion
- Salt and pepper to taste
Special Equipment Needed:
- Skewers
- Grill or grill pan
Step-by-Step Instructions:
1. In a large bowl, mix together the ground lamb, onion, garlic, cumin, paprika, salt, black pepper, parsley, mint, cilantro, breadcrumbs, and egg until well combined.
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 and brush with olive oil.
4. Preheat a grill or grill pan to medium-high heat.
5. Grill the kebabs for 10-12 minutes, turning occasionally, until cooked through and browned on all sides.
6. While the kebabs are cooking, prepare the yogurt sauce by mixing together the Greek yogurt, cucumber, tomato, red onion, salt, and pepper in a small bowl.
7. Arrange the kebabs on a platter and serve with the yogurt sauce and lemon wedges.
Time:
Preparation time: 20 minutes
Cooking time: 10-12 minutes
Temperature:
Grill or grill pan preheated to medium-high heat.
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories: 430
Fat: 32g
Carbohydrates: 9g
Protein: 26g
Sodium: 660mg
Sugar: 3g
Substitutions for ingredients:
- Ground beef or chicken can be used instead of lamb.
- Dried herbs can be used instead of fresh herbs.
- Panko breadcrumbs can be used instead of regular breadcrumbs.
Variations:
- Add chopped bell peppers and zucchini to the skewers for added flavor and nutrition.
- Serve the kebabs with a side of rice pilaf or roasted vegetables.
Tips and Tricks:
- Soak wooden skewers in water for 30 minutes before using to prevent them from burning on the grill.
- Don't overwork the meat mixture when forming the kebabs to prevent them from becoming tough.
- Use a meat thermometer to ensure that 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 the kebabs in the microwave or oven until heated through.
Presentation Ideas:
Arrange the kebabs on a platter and garnish with fresh herbs and lemon wedges.
Garnishes:
Fresh herbs and lemon wedges.
Pairings:
Serve the kebabs with a side of rice pilaf or roasted vegetables.
Suggested Side Dishes:
- Rice pilaf
- Roasted vegetables
- Greek salad
Troubleshooting Advice:
- If the kebabs are sticking to the grill, brush them with more olive oil before cooking.
- If the kebabs are falling apart on the grill, add more breadcrumbs to the meat mixture to help bind it together.
Food Safety Advice:
- Always wash your hands and work surfaces thoroughly when handling raw meat.
- Use a meat thermometer to ensure that the kebabs are cooked to an internal temperature of 160°F.
Food History:
Semuda kebab is a traditional Turkish dish made with ground lamb and spices. It is typically served with a yogurt sauce and lemon wedges.
Flavor Profiles:
The kebabs are savory and slightly spicy, with a hint of smokiness from the grill. The yogurt sauce adds a cool and creamy contrast to the dish.
Serving Suggestions:
Serve the kebabs on a platter with the yogurt sauce and lemon wedges for a delicious and satisfying meal.
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Region: Turkish