Ingredients with Measurements:
- 2 lbs of lamb meat, cut into small cubes
- 2 tbsp of red pepper flakes
- 1 tbsp of paprika
- 1 tbsp of cumin
- 1 tbsp of salt
- 1 tsp of black pepper
- 1 onion, finely chopped
- 2 garlic cloves, minced
- 2 tbsp of tomato paste
- 1/2 cup of vegetable oil
- 1/2 cup of water
- 1 lemon, juiced
- 10 wooden skewers
Special equipment needed:
- A charcoal grill
- A large mixing bowl
Step-by-step instructions:
1. In a large mixing bowl, combine the lamb meat, red pepper flakes, paprika, cumin, salt, and black pepper. Mix well and let it marinate for at least 30 minutes.
2. Soak the wooden skewers in water for 30 minutes to prevent them from burning on the grill.
3. In a separate bowl, mix together the chopped onion, minced garlic, tomato paste, vegetable oil, water, and lemon juice to make the marinade.
4. Add the lamb meat to the marinade and mix well.
5. Thread the meat onto the skewers, making sure to pack it tightly.
6. Preheat the charcoal grill to high heat.
7. Place the skewers on the grill and cook for about 10-15 minutes, turning occasionally, until the meat is cooked through and slightly charred.
8. Serve hot with a side of salad or rice.
Time:
Preparation time: 40 minutes
Cooking time: 15 minutes
Temperature:
High heat on the charcoal grill
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories per serving: 400
Fat: 25g
Protein: 35g
Carbohydrates: 5g
Fiber: 1g
Sugar: 2g
Sodium: 1000mg
Substitutions for ingredients:
- Beef or chicken can be used instead of lamb meat.
- Olive oil can be used instead of vegetable oil.
- Lime juice can be used instead of lemon juice.
Variations:
- Add chopped bell peppers and tomatoes to the skewers for a more colorful presentation.
- Use different spices such as coriander or turmeric for a different flavor profile.
Tips and tricks:
- Make sure to pack the meat tightly on the skewers to prevent it from falling off.
- Soak the wooden skewers in water for at least 30 minutes to prevent them from burning on the grill.
- Use a meat thermometer to ensure the meat is cooked to the desired temperature.
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 the oven at 350°F for 10-15 minutes, or until heated through.
Presentation ideas:
Serve the kebabs on a platter with a side of salad or rice.
Garnishes:
Garnish with chopped parsley or cilantro for added flavor and color.
Pairings:
Serve with a side of Turkish bread and a cold glass of ayran (a Turkish yogurt drink).
Suggested side dishes:
- Turkish rice pilaf
- Grilled vegetables
- Shepherd's salad (a Turkish salad made with tomatoes, cucumbers, onions, and parsley)
Troubleshooting advice:
- If the meat is sticking to the grill, brush it with a little bit of oil before cooking.
- If the meat is not cooking evenly, make sure to rotate the skewers frequently.
Food safety advice:
- Make sure to cook the meat to the desired temperature to prevent foodborne illness.
- Wash your hands and all utensils thoroughly before and after handling raw meat.
Food history:
Cağ kebabı is a traditional Turkish dish that originated in the eastern province of Erzurum. It is typically made with lamb meat and cooked on a vertical spit.
Flavor profiles:
Spicy, smoky, and savory.
Serving suggestions:
Serve hot with a side of salad or rice.
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Region: Turkish