Ingredients with Measurements:
- 1 lb ground lamb
- 1 tablespoon paprika
- 1 tablespoon cumin
- 1 tablespoon coriander
- 1 tablespoon chili powder
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon cayenne pepper
- 1/4 cup breadcrumbs
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh cilantro
- 1/4 cup chopped fresh mint
- 1/4 cup chopped onion
- 1/4 cup chopped green bell pepper
- 1/4 cup chopped red bell pepper
Special equipment needed:
- Food processor
- Skewers
- Grill or oven
Step-by-step instructions:
1. In a food processor, combine ground lamb, paprika, cumin, coriander, chili powder, garlic powder, onion powder, salt, black pepper, and cayenne pepper. Pulse until well combined.
2. Add breadcrumbs, parsley, cilantro, mint, onion, green bell pepper, and red bell pepper to the food processor. Pulse until well combined.
3. Preheat grill or oven to 375°F.
4. Divide lamb mixture into 8 portions. Mold each portion around a skewer, forming a long sausage shape.
5. Grill or bake for 15-20 minutes, or until cooked through.
6. Remove from grill or oven and let rest for 5 minutes.
7. Slice the lamb off the skewers and serve.
Time:
Preparation time: 15 minutes
Cooking time: 15-20 minutes
Temperature:
375°F
Serving size:
4 servings
Nutritional information:
Calories: 320
Fat: 20g
Carbohydrates: 9g
Protein: 25g
Substitutions for ingredients:
- Ground beef or chicken can be used instead of lamb.
- Panko breadcrumbs can be used instead of regular breadcrumbs.
- Any combination of fresh herbs can be used instead of parsley, cilantro, and mint.
Variations:
- Add diced tomatoes and cucumber to the lamb mixture for a fresh twist.
- Serve with tzatziki sauce for a cool contrast to the spicy lamb.
- Use the lamb mixture to make meatballs or burgers instead of kebabs.
Tips and tricks:
- Soak skewers in water for at least 30 minutes before using to prevent them from burning on the grill.
- Don't overwork the lamb mixture in the food processor, or it will become tough.
- Serve with warm pita bread and your favorite toppings, such as sliced onions, tomatoes, and lettuce.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or oven until heated through.
Presentation ideas:
Serve the lamb kebabs on a platter with warm pita bread, sliced onions, tomatoes, and lettuce.
Garnishes:
Garnish with a sprinkle of chopped fresh herbs and a drizzle of olive oil.
Pairings:
Serve with a side of Greek salad or roasted vegetables.
Suggested side dishes:
- Greek salad
- Roasted vegetables
- Hummus and pita bread
Troubleshooting advice:
- If the lamb mixture is too dry, add a splash of olive oil or water to moisten it.
- If the lamb kebabs are falling apart on the grill, try molding them around two skewers instead of one.
Food safety advice:
- Make sure the lamb is cooked to an internal temperature of 160°F to ensure it is safe to eat.
- Wash hands and surfaces thoroughly before and after handling raw meat.
Food history:
Doner kebab is a popular Turkish street food that has spread throughout the world. It typically consists of meat that is cooked on a vertical rotisserie and sliced off to order.
Flavor profiles:
The spicy lamb doner kebab is savory and slightly spicy, with a hint of sweetness from the bell peppers.
Serving suggestions:
Serve the lamb kebabs with warm pita bread and your favorite toppings, such as sliced onions, tomatoes, and lettuce.
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Region: Turkish