Ingredients with Measurements:
- 1 lb ground lamb
- 1 onion, grated
- 2 cloves garlic, minced
- 1 tsp cumin
- 1 tsp paprika
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 cup breadcrumbs
- 1 egg
- 1/4 cup chopped parsley
- 1/4 cup chopped mint
- 1/4 cup chopped cilantro
- 1/4 cup olive oil
- 1/4 cup pomegranate molasses
- 1/4 cup honey
- 1/4 cup water
Special equipment needed:
- Skewers
- Grill or grill pan
Step-by-step instructions:
1. In a large bowl, mix together the ground lamb, grated onion, minced garlic, cumin, paprika, salt, black pepper, breadcrumbs, egg, parsley, mint, and cilantro until well combined.
2. Divide the mixture into 8 equal portions and shape each portion into a long sausage shape around a skewer.
3. Preheat your grill or grill pan to medium-high heat.
4. In a small bowl, whisk together the olive oil, pomegranate molasses, honey, and water to make the glaze.
5. Brush the glaze over the kebabs and grill for 8-10 minutes, turning occasionally, until cooked through and charred in spots.
6. Serve the kebabs hot, garnished with additional chopped herbs and a drizzle of the remaining glaze.
- Time:
Preparation time: 20 minutes
- Cooking time: 10 minutes
Temperature:
- Grill or grill pan at medium-high heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 401
- Fat: 25g
- Carbohydrates: 20g
- Protein: 23g
Substitutions for ingredients:
- Ground beef or chicken can be substituted for the lamb.
- If pomegranate molasses is not available, you can substitute with balsamic vinegar.
Variations:
- Add chopped dried apricots or raisins to the meat mixture for a sweet and savory twist.
- Serve the kebabs with a side of yogurt sauce or hummus.
Tips and tricks:
- Soak the 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 the kebabs to prevent them from becoming tough.
- Brush the glaze on the kebabs during the last few minutes of grilling to prevent it from burning.
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 a preheated oven at 350°F for 10-15 minutes or until heated through.
Presentation ideas:
- Serve the kebabs on a bed of rice or couscous with a side of grilled vegetables.
Garnishes:
- Chopped fresh herbs, such as parsley, mint, or cilantro.
Pairings:
- Serve the kebabs with a glass of red wine, such as a Cabernet Sauvignon or Syrah.
Suggested side dishes:
- Grilled vegetables, such as zucchini, eggplant, or bell peppers.
- Rice or couscous.
Troubleshooting advice:
- If the kebabs are sticking to the grill, brush the surface with oil before placing them on the grill.
- If the kebabs are falling apart, add more breadcrumbs to the meat mixture to help bind it together.
Food safety advice:
- Make sure the meat is cooked to an internal temperature of 160°F to ensure it is safe to eat.
Food history:
- Miodek kebab is a traditional Turkish dish that is typically made with ground lamb or beef and flavored with a combination of spices and herbs.
Flavor profiles:
- The kebabs are savory and slightly sweet, with a tangy glaze made from pomegranate molasses and honey.
Serving suggestions:
- Serve the kebabs hot off the grill with a side of rice or couscous and grilled vegetables.
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Region: Turkish