Ingredients with Measurements:
- 1 lb. boneless lamb leg, cut into 1-inch cubes
- 1/2 cup Toum (garlic sauce)
- 1/4 cup lemon juice
- 2 tbsp. olive oil
- 1 tsp. ground cumin
- 1/2 tsp. paprika
- Salt and pepper, to taste
- Wooden skewers, soaked in water for at least 30 minutes
Special equipment needed:
- Grill or grill pan
Step-by-step instructions:
1. In a large bowl, whisk together the Toum, lemon juice, olive oil, cumin, paprika, salt, and pepper.
2. Add the lamb cubes to the marinade and toss to coat. Cover and refrigerate for at least 2 hours, or overnight.
3. Preheat the grill or grill pan to medium-high heat.
4. Thread the lamb cubes onto the soaked wooden skewers.
5. Grill the kebabs for 8-10 minutes, turning occasionally, until the lamb is cooked to your desired doneness.
6. Serve hot with your favorite sides.
Time:
Preparation time: 10 minutes
Marinating time: 2 hours or overnight
Cooking time: 8-10 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: 280
Fat: 18g
Protein: 24g
Carbohydrates: 3g
Fiber: 0g
Sugar: 0g
Sodium: 190mg
Substitutions for ingredients:
- Toum can be substituted with any garlic sauce or even freshly minced garlic.
- Lemon juice can be substituted with lime juice or vinegar.
- Olive oil can be substituted with any other cooking oil.
- Ground cumin can be substituted with ground coriander or curry powder.
- Paprika can be substituted with cayenne pepper or chili powder.
Variations:
- Use chicken or beef instead of lamb.
- Add vegetables such as bell peppers, onions, or cherry tomatoes to the skewers.
- Serve the kebabs with a side of rice or salad.
Tips and tricks:
- Soak the wooden skewers in water for at least 30 minutes to prevent them from burning on the grill.
- Don't overcook the lamb, as it can become tough and dry.
- If using a grill pan, make sure to lightly oil it before cooking the kebabs to prevent sticking.
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 oven until heated through.
Presentation ideas:
Arrange the kebabs on a platter with a side of rice or salad. Garnish with fresh herbs such as parsley or cilantro.
Garnishes:
Fresh herbs such as parsley or cilantro.
Pairings:
Serve the kebabs with a side of rice or salad.
Suggested side dishes:
- Mediterranean rice pilaf
- Greek salad
- Grilled vegetables
Troubleshooting advice:
- If the lamb is tough, it may have been overcooked. Try cooking it for a shorter amount of time next time.
- If the kebabs are sticking to the grill or grill pan, make sure to lightly oil it before cooking.
Food safety advice:
- Make sure to marinate the lamb in the refrigerator, not at room temperature.
- Use a meat thermometer to ensure the lamb is cooked to a safe temperature of 145°F.
Food history:
Toum is a traditional Lebanese garlic sauce that is often used as a marinade or condiment. It is made with garlic, lemon juice, oil, and salt.
Flavor profiles:
The Toum marinade adds a bold garlic flavor to the lamb, while the cumin and paprika add warmth and depth.
Serving suggestions:
Serve the kebabs hot with a side of rice or salad.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Lebanese