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Lamb and Pistachio Kebabs-Turkey
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Source: Barbecue Bible--Steve Raichlen
1 pound | ground lamb |
½ cup | shelled pistachio nuts |
¼ cup | red onion, minced |
1 clove | garlic, minced |
1 teaspoon | salt |
1 teaspoon | chile powder, or flaked Aleppo pepper |
½ teaspoon | ground cumin |
½ teaspoon | black pepper |
pita bread |
Combine the lamb pistachios, onion, garlic, salt Aleppo pepper, cumin and ½ teaspoon pepper into a large bowl. Knead and squeeze the mixture with your hands until thoroughly blended, 3 to 4 minutes. Cover and refrigerate the meat mixture for 2 hours.
Preheat the grill to high.
Line a baking sheet with plastic wrap. Divide the meat mixture into 4 equal portions. Lightly wet your hands with cold water. Lightly wet your hands with cold water, then, starting about 1 inch from the tip of a skewer, mold each portion of the mixture around the skewer to form a flattish sausage about 11 inches long and ½ wide. Place each kebab as it is made on the prepared baking sheet.
When ready to cook, if not using the grateless method, generously oil the grate. Arrange the kebabs on the grill as described on the hot grate. Grill, turning with tongs until nicely browned and cooked through, 6 to 8 minutes in all.
Use a pita to protect your hand as you slide each sausage off its skewer onto a serving plate. Serve immediately.
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