Ingredients with Measurements:
- 1 pound ground lamb
- 1/2 cup finely chopped onion
- 1/4 cup finely chopped parsley
- 1 tablespoon ground cumin
- 1 tablespoon paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon cayenne pepper
- 1/4 cup olive oil
- 8 skewers
Special equipment needed:
- Grill or grill pan
Step-by-step instructions:
1. In a large bowl, mix together the ground lamb, onion, parsley, cumin, paprika, salt, black pepper, and cayenne pepper until well combined.
2. Divide the mixture into 8 equal portions and shape each portion into a long, thin sausage shape around a skewer.
3. Brush the kebabs with olive oil.
4. Preheat a grill or grill pan to medium-high heat.
5. Grill the kebabs for 8-10 minutes, turning occasionally, until cooked through and nicely charred on all sides.
6. Serve hot.
- Time:
Preparation time: 15 minutes
- Cooking time: 10 minutes
Temperature:
- Grill or grill pan preheated to medium-high heat
Serving size:
- 4 servings
Nutritional information:
- Calories per serving: 310
- Fat: 25g
- Protein: 17g
- Carbohydrates: 3g
- Fiber: 1g
- Sugar: 1g
Substitutions for ingredients:
- Ground beef or ground chicken can be substituted for the ground lamb.
- Fresh cilantro can be substituted for the parsley.
- Smoked paprika can be substituted for regular paprika.
Variations:
- Add chopped garlic to the meat mixture for extra flavor.
- Serve the kebabs with a side of tzatziki sauce or hummus.
- Make mini kebabs by using smaller skewers and dividing the meat mixture into smaller portions.
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 when shaping it around the skewers, as this can make the kebabs tough.
- Serve the kebabs with a squeeze of fresh lemon juice for extra brightness.
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 350°F oven for 10-15 minutes, or until heated through.
Presentation ideas:
- Serve the kebabs on a platter with a sprinkle of chopped parsley and a drizzle of olive oil.
Garnishes:
- Chopped parsley
- Lemon wedges
Pairings:
- Serve the kebabs with a side of rice pilaf or a simple green salad.
Suggested side dishes:
- Rice pilaf
- Greek salad
- Grilled vegetables
Troubleshooting advice:
- If the kebabs are sticking to the grill, brush them with a little more olive oil.
Food safety advice:
- Make sure the kebabs are cooked to an internal temperature of 160°F to ensure they are safe to eat.
Food history:
- Mechoui kebabs are a popular street food in Syria, typically made with ground lamb and a blend of spices.
Flavor profiles:
- The kebabs are savory and slightly spicy, with a hint of smokiness from the grill.
Serving suggestions:
- Serve the kebabs with a side of tzatziki sauce or hummus for dipping.
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Region: Syrian