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
- 1/2 cup breadcrumbs
- 1 egg
- 1/2 cup crumbled feta cheese
- 1/4 cup chopped parsley
- 1/4 cup chopped mint
- 1/4 cup chopped dill
- 1/4 cup olive oil
- 1/4 cup lemon juice
- 1/4 cup water
Special equipment needed:
- Skewers
- Grill or grill pan
Step-by-step instructions:
1. In a large bowl, combine the ground lamb, onion, garlic, cumin, paprika, salt, black pepper, breadcrumbs, and egg. Mix well.
2. Add the crumbled feta cheese, parsley, mint, and dill to the bowl. Mix until well combined.
3. Divide the meat mixture into 8 equal portions. Roll each portion into a sausage shape.
4. Thread each sausage shape onto a skewer.
5. Preheat the grill or grill pan to medium-high heat.
6. In a small bowl, whisk together the olive oil, lemon juice, and water.
7. Brush the kebabs with the olive oil mixture.
8. Grill the kebabs for 8-10 minutes, turning occasionally, until cooked through.
9. Serve hot with the remaining olive oil mixture drizzled over the top.
Time:
Preparation time: 20 minutes
Cooking time: 10 minutes
Temperature:
Grill or grill pan should be preheated to medium-high heat.
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories per serving: 430
Fat per serving: 27g
Carbohydrates per serving: 14g
Protein per serving: 33g
Substitutions for ingredients:
- Ground beef can be used instead of ground lamb.
- Feta cheese can be substituted with goat cheese or queso fresco.
- Parsley, mint, and dill can be substituted with other fresh herbs like cilantro or basil.
Variations:
- Add chopped bell peppers and onions to the skewers for added flavor and texture.
- Serve the kebabs with a side of tzatziki sauce for dipping.
- Make mini meatballs with the same mixture and serve as an appetizer.
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 overmix the meat mixture, as this can result in tough kebabs.
- 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:
To reheat, place the kebabs in a preheated oven at 350°F for 10-15 minutes, or 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 with a side of rice pilaf or grilled vegetables.
- Pair with a crisp white wine like Sauvignon Blanc or Pinot Grigio.
Suggested side dishes:
- Grilled vegetables
- Rice pilaf
- Greek salad
Troubleshooting advice:
- If the kebabs are falling apart on the grill, try adding more breadcrumbs to the meat mixture to help bind it together.
- If the kebabs are dry, try adding a little more olive oil to the olive oil mixture before brushing it onto the kebabs.
Food safety advice:
- Always wash your hands and any surfaces that come into contact with raw meat before and after handling.
- Use a meat thermometer to ensure the kebabs are cooked to a safe internal temperature of 160°F.
Food history:
Telli Peynirli Kebap is a traditional Turkish dish that originated in the southeastern region of the country. It is typically made with ground lamb or beef and seasoned with a variety of spices and herbs.
Flavor profiles:
This dish is savory and slightly spicy, with a tangy flavor from the lemon juice and feta cheese.
Serving suggestions:
Serve the kebabs with a side of rice pilaf or grilled vegetables for a complete meal.
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Region: Turkish