Cracked Wheat And Lamb Kebabs Semit Kebab Recipes

Steps:

• 1. Place the bulgur in a bowl with cold water to cover by 1 inch and let soak for 2 hours.2. If desired, set up the grill for grateless grilling. Preheat the grill to high.3. Place the meat in a large bowl. Drain the bulgur in a strainer, then squeeze it between your fingers to wring out all the water. Add the bulgur to the ground meat along with the onion, garlic, mint, 1 teaspoon Aleppo pepper, 1 teaspoon salt, 1/2 teaspoon black pepper, the hot pepper flakes, and allspice. Knead and squeeze the mixture with your hands until thoroughly blended, 3 to 4 minutes. To test the mixture for seasoning, sauté a small amount of it in a nonstick skillet until cooked through, then taste, adding Aleppo pepper, salt, or black pepper to the remaining mixture as necessary it should be highly seasoned.4. Line a baking sheet with plastic wrap. Divide the meat mixture into 6 equal portions. Lightly wet your hands with cold water, then mold each portion of the mixture around a skewer to form a sausage 11 to 12 inches long and 1 inch in diameter. Place each kebab as it is made on the prepared baking sheet (see Note).5. When ready to cook, if not using the grateless method, generously oil the grate. Arrange the kebabs as described in the grateless method, or arrange directly on the hot oiled grate. Grill, turning with tongs, until nicely browned and cooked through, about 8 minutes in all.6. Use a lavash to protect your hand as you slide each sausage off its skewer onto a serving plate. Serve immediately, accompanied by lavash.Serves 4 to 6Note: If not planning to cook immediately, cover loosely with plastic wrap and refrigerate.

Steps:

• 1. Place the lamb and onion in a food processor and process until the onion is ground very fine. Add the flour, chopped parsley, slivered basil, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper and process briefly to combine. To test the mixture for seasoning, sauté a small amount of it in a nonstick skillet until cooked through, then taste, adding salt or pepper to the remaining mixture as necessary it should be highly seasoned. Transfer to a large bowl, cover, and refrigerate for 20 minutes.2. If desired, set up the grill for grateless grilling. Preheat the grill to high.3. Line a baking sheet with plastic wrap. Divide the meat mixture into 8 equal portions. Lightly wet your hands with cold water, then mold each portion around a skewer to form a sausage about 12 inches long and 3/4 inch wide. Place each kebab as it is made on the prepared baking sheet (see Note).4. When ready to cook, if not using the grateless grill method, generously oil the grate. Arrange the kebabs as described in the grateless method, or arrange directly on the hot oiled grate. Grill, turning with tongs, until nicely browned on both sides and cooked through, 6 to 8 minutes in all.5. Remove the kebabs to a platter and arrange the lavash in one layer on the grill grate. Grill just until warm and pliable, about 20 seconds per side. Remove from the grill and cut into 5 3 4 inch strips.6. Use a strip of lavash to protect your hand as you slide each sausage off its skewer onto a platter. Cut each sausage into three 4-inch pieces. Wrap each piece, along with a whole basil leaf and a sprig of parsley, in a strip of lavash. Arrange the bundles on a serving platter and sprinkle with the sliced scallions and pomegranate seeds. Serve accompanied, if desired, by ground sumac.Makes 24 pieces serves 8 to 12 as an appetizer, 4 to 6 as an entréeNote: If not planning to cook immediately, cover loosely with plastic wrap and refrigerate.