Grilling season is coming soon (Hopefully - keep your fingers crossed!) and here’s one good recipe for you. If you are not big on lamb, take not too lean ground beef or poultry instead.
You will need:
- 1 lb ground lamb
- ½ large onion, finely grated or pureed in a food processor
- 1 large egg (can be added to a food processor for volume if you chose to puree onions there)
- 1 tsp salt or to taste
- ½ tsp black pepper
- 1 tsp ground cumin
- 1 tsp ground fenugreek
- 2-3 Tbsp chopped herb mix (cilantro, parsley, dill, mint)
- About ¼ cup panko breadcrumbs, if needed
Combine all the ingredients together in a large bowl and knead with your hands very well until the mixture becomes very smooth. If it’s too stiff, add a splash or two of water. If it’s too thin and doesn’t hold shape, add panko breadcrumbs. Cover the bowl with a lid or plastic wrap and refrigerate the kebab mixture for at least an hour.
Start the grill. While it’s preheating, put the meat on skewers, forming it into long, but not too thick sausages. Make sure that the meat holds well on the skewers. If it falls off, mix in more breadcrumbs and let the mixture rest for about 10 minutes to give the breadcrumbs time to absorb the excess of liquid and puff up.
Lightly brush your grill rack/grid with oil so the kebabs don’t stick to it. Put the kebabs on the grill and cook on all sides, turning very carefully with tongs, until golden brown. Serve right away with pita and yogurt mixed with dill, mint, salt, lemon juice and olive oil.
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