Ingredients with Measurements:
- 1 lb ground lamb
- 1/2 cup crumbled shanklish cheese
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh mint
- 1/4 cup chopped onion
- 2 cloves garlic, minced
- 1 tsp ground cumin
- 1 tsp paprika
- 1/2 tsp cayenne pepper
- Salt and pepper to taste
- Skewers
Special equipment needed:
- Grill or grill pan
Step-by-step instructions:
1. In a large bowl, mix together the ground lamb, shanklish cheese, parsley, mint, onion, garlic, cumin, paprika, cayenne pepper, salt, and pepper until well combined.
2. Divide the mixture into 8 equal portions and shape each portion into a sausage shape around a skewer.
3. Preheat a grill or grill pan over medium-high heat.
4. Grill the kebabs for 8-10 minutes, turning occasionally, until cooked through and slightly charred on the outside.
5. Serve hot with your favorite sides.
Time:
Preparation time: 15 minutes
Cooking time: 10 minutes
Temperature:
Medium-high heat
Serving size:
4 servings
Nutritional information:
Calories: 305
Fat: 22g
Carbohydrates: 3g
Protein: 23g
Substitutions for ingredients:
- Ground beef or chicken can be used instead of lamb.
- Feta cheese can be used instead of shanklish cheese.
- Dried herbs can be used instead of fresh herbs.
Variations:
- Add chopped jalapeno or serrano peppers for extra heat.
- Serve with a yogurt sauce or tzatziki.
- Add diced tomatoes and cucumbers to the kebab mixture for a fresh twist.
Tips and tricks:
- Soak wooden skewers in water for at least 30 minutes before using to prevent them from burning on the grill.
- Don't overwork the meat mixture or the kebabs will 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:
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 sprinkle of fresh herbs and a drizzle of olive oil.
Garnishes:
Sprinkle with chopped fresh herbs or a squeeze of lemon juice.
Pairings:
Serve with a side of rice pilaf or grilled vegetables.
Suggested side dishes:
- Grilled corn on the cob
- Greek salad
- Roasted potatoes
Troubleshooting advice:
- If the kebabs are falling apart on the grill, try chilling the mixture in the refrigerator for 30 minutes before shaping them around the skewers.
- If the kebabs are too spicy, reduce the amount of cayenne pepper or omit it altogether.
Food safety advice:
- Always wash your hands and surfaces thoroughly before and after handling raw meat.
- Cook the kebabs to an internal temperature of 160°F to ensure they are safe to eat.
Food history:
Shanklish cheese is a traditional Middle Eastern cheese made from cow or sheep milk that has been aged and dried.
Flavor profiles:
The kebabs are spicy and savory with a hint of tanginess from the shanklish cheese.
Serving suggestions:
Serve the kebabs with a side of rice pilaf or grilled vegetables for a complete meal.
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Region: Lebanese