Ground Lamb Kebabs With Sumac Relish Recipes

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LAMB KEBABS

A Middle East concept

Provided by Food Network

Categories     main-dish

Yield 6 servings

Number Of Ingredients 10



Lamb Kebabs image

Steps:

  • Cut lamb meat away from bone in 2 large pieces. Slice lengthwise into 1-inch strips and then cut into 1-inch cubes.
  • Combine ginger, garlic, soy sauce, onion, lemon juice and honey. Season with salt and pepper. Place meat in marinade and rest overnight in the refrigerator.
  • Preheat broiler. Divide lamb among 6 skewers. Lay on a rack and broil 5 minutes each side.
  • Refill pineapple shell with pineapple flesh. To eat, stick end of each lamb skewer in a piece of pineapple.

1 (3 1/2 pound) leg of lamb, trimmed of heavy fat, shank removed
3 thin slices ginger root
4 cloves garlic, roughly crushed
3 tablespoons soy sauce
1/2 cup finely sliced onion
1/2 lemon, juiced
3 tablespoons honey
Freshly ground salt, to taste
Freshly ground pepper, to taste
1 large ripe pineapple, cored, flesh cut into 1-inch pieces, with shell left whole and intact

GROUND LAMB KOFTO KEBABS WITH POMEGRANATE GLAZE, BENGALI-SPICED POTATOES AND PERSIAN CUCUMBER RAITA

Provided by Aarti Sequeira

Time 1h5m

Yield 4 servings

Number Of Ingredients 44



Ground Lamb Kofto Kebabs with Pomegranate Glaze, Bengali-Spiced Potatoes and Persian Cucumber Raita image

Steps:

  • For the raita: Mix the cucumber, mint, garlic, and yogurt together in a large bowl with plenty of salt and pepper, to taste. Cover and chill.
  • For the potatoes: Fill a large pot with cool water and put over high heat. Add the potatoes and a hefty dose of salt. Bring to a boil, and then simmer until the potatoes are tender, about 20 minutes. Once the potatoes are cooked, drain and push them through a potato ricer. Heat the canola oil in a large saute pan over medium-high heat. Once shimmering, add the panch puran seasoning. Cook the seasoning blend until fragrant and the spices begin to pop, about 30 seconds. Add the onion and saute until tender and lightly browned. Reduce the heat to medium. Add the potatoes and flatten them with a spatula, cook about 5 minutes, stirring and flattening a few times, until the bottom gets a little crispy. Season the potatoes with salt, and pepper, to taste, and keep warm until ready to serve.
  • Meanwhile, in a food processor, combine the parsley, mint, shallot, lemon zest, and garlic and pulse until finely minced. Add the mixture to a bowl with the ground lamb, baking soda and lots of salt and pepper, to taste. Knead until the mixture turns sticky, looks like a piece of knitted fabric, and holds its shape. Pull off a small ball of meat and shape into a fat cylinder. Thread a skewer through the middle lengthwise, and smooth the meat down the skewer until it's even all the way down. Repeat with rest of the meat mixture. Put the kebabs on an oiled baking sheet and drizzle with a little more oil. Combine the pomegranate molasses, lemon juice and mustard in a small bowl. Set aside.
  • Light a grill or heat a grill pan over medium-high heat.
  • Arrange the kebabs on the hot grill, turning every 2 to 3 minutes, generously brushing with the pomegranate mixture. Cook the kebabs until browned, about 6 minutes.
  • Transfer the kebabs to a serving platter and serve with the potatoes and raita on the side.
  • For the raita: Mix the cucumber, mint, garlic, and yogurt together in a large bowl with plenty of salt and pepper, to taste. Cover and chill.
  • For the potatoes: Fill a large pot with cool water and put over high heat. Add the potatoes and a hefty dose of salt. Bring to a boil, and then simmer until the potatoes are tender, about 20 minutes. Once the potatoes are cooked, drain and push them through a potato ricer. Heat the canola oil in a large saute pan over medium-high heat. Once shimmering, add the panch puran seasoning. Cook the seasoning blend until fragrant and the spices begin to pop, about 30 seconds. Add the onion and saute until tender and lightly browned. Reduce the heat to medium. Add the potatoes and flatten them with a spatula, cook about 5 minutes, stirring and flattening a few times, until the bottom gets a little crispy. Season the potatoes with salt, and pepper, to taste, and keep warm until ready to serve.
  • Meanwhile, in a food processor, combine the parsley, mint, shallot, lemon zest, and garlic and pulse until finely minced. Add the mixture to a bowl with the ground lamb, baking soda and lots of salt and pepper, to taste. Knead until the mixture turns sticky, looks like a piece of knitted fabric, and holds its shape. Pull off a small ball of meat and shape into a fat cylinder. Thread a skewer through the middle lengthwise, and smooth the meat down the skewer until it's even all the way down. Repeat with rest of the meat mixture. Put the kebabs on an oiled baking sheet and drizzle with a little more oil. Combine the pomegranate molasses, lemon juice and mustard in a small bowl. Set aside.
  • Light a grill or heat a grill pan over medium-high heat.
  • Arrange the kebabs on the hot grill, turning every 2 to 3 minutes, generously brushing with the pomegranate mixture. Cook the kebabs until browned, about 6 minutes.
  • Transfer the kebabs to a serving platter and serve with the potatoes and raita on the side.

2 Persian cucumbers, sliced 1/4-inch thick (about 1 1/4 cups)
6 sprigs fresh mint, leaves picked and minced (about 1/4 cup)
1 clove garlic, minced
1 cup Greek yogurt
Kosher salt and freshly ground black pepper
2 Persian cucumbers, sliced 1/4-inch thick (about 1 1/4 cups)
6 sprigs fresh mint, leaves picked and minced (about 1/4 cup)
1 clove garlic, minced
1 cup Greek yogurt
Kosher salt and freshly ground black pepper
1 pound new potatoes
Kosher salt
2 tablespoons canola oil
2 tablespoons panch puran spice blend or Bengali five spice blend* (See Cook's Note)
1 medium red onion, thinly sliced
Freshly ground black pepper
1 pound new potatoes
Kosher salt
2 tablespoons canola oil
2 tablespoons panch puran spice blend or Bengali five spice blend* (See Cook's Note)
1 medium red onion, thinly sliced
Freshly ground black pepper
1/2 bunch fresh parsley, leaves picked (about 2 cups)
4 sprigs fresh mint, leaves picked (about 1 cup)
1 shallot, roughly chopped
Zest and juice of 1 Meyer lemon
2 cloves garlic
1 pound ground lamb
1 teaspoon baking soda
Kosher salt and freshly ground black pepper
Olive oil, for greasing and drizzling
2 tablespoons pomegranate molasses* (See Cook's Note)
1 teaspoon stone-ground mustard
1/2 bunch fresh parsley, leaves picked (about 2 cups)
4 sprigs fresh mint, leaves picked (about 1 cup)
1 shallot, roughly chopped
Zest and juice of 1 Meyer lemon
2 cloves garlic
1 pound ground lamb
1 teaspoon baking soda
Kosher salt and freshly ground black pepper
Olive oil, for greasing and drizzling
2 tablespoons pomegranate molasses* (See Cook's Note)
1 teaspoon stone-ground mustard

LAMB KEBABS WITH POMEGRANATE GLAZE

Provided by Aarti Sequeira

Categories     main-dish

Time 55m

Yield 4 servings

Number Of Ingredients 18



Lamb Kebabs with Pomegranate Glaze image

Steps:

  • For the lamb: Bring the lamb to room temperature. If you're going to cook your kebabs on the grill, soak bamboo skewers in water for at least 30 minutes, so they don't burn. Grab your food processor. You can chop all this by hand too; just make sure to chop it all up very finely. Throw the ginger, garlic, shallots, lemon zest, mint, cilantro and salt into the processor. Grind until very finely chopped. Throw the lamb into a big bowl. Add the shallot mixture, 2 tablespoons pomegranate molasses, baking soda, garam masala if using and pepper to the meat. Using your hands, knead 2 to 5 minutes until the meat lightens in color, taking on the appearance of knitted fabric. It will also be very sticky. Perfect! Divide the meat in half, then in half again and then half again, until you have 8 mounds. Have a platter ready for your completed kebabs. Drizzle a little oil on the platter so the kebabs don't stick. Have your bamboo skewers standing by. Take one ball of meat and roll it into a short stump. Thread the skewer through it, and then begin shaping the kebab with quick strokes, pulling the meat down. It should be a little over 1/4-inch thick. Roll the kebab between your hands to seal the meat. Repeat. Preheat a griddle over medium heat, drizzling oil over it, so that when it starts to smoke, you'll know it's ready. Meanwhile, mix the juice of half the lemon with the remaining 2 tablespoons pomegranate molasses in a small bowl. When it's hot, place the skewers on the grill. Cook about 2 minutes, then turn a quarter of the way. Brush with the lemon-molasses glaze and cook another 2 minutes. Continue in this way until you've cooked the meat 8 to 10 minutes.
  • For the raita: Mix the yogurt, mint, cucumber and garlic together. Season with salt and pepper, and serve alongside the kebabs.

1 pound ground lamb
3 quarter-size slices ginger
2 large cloves garlic or 4 small
2 medium shallots
Zest of 1 lemon, and separately, its juice
4 sprigs fresh mint
Handful fresh cilantro
3/4 teaspoon kosher salt
4 tablespoons pomegranate molasses
1/2 teaspoon baking soda
1/4 teaspoon garam masala, optional
Lots of freshly ground pepper
Oil, for drizzling
1 cup plain yogurt
2 tablespoons minced fresh mint
1 large English cucumber, grated
1 clove garlic, minced
Kosher salt and freshly ground pepper

ADANA KEBABS

Provided by Marian Burros

Categories     dinner, easy, main course

Time 45m

Yield 2 servings

Number Of Ingredients 12



Adana Kebabs image

Steps:

  • Slice the onion as thinly as possible, and mix in the sumac, crushing the onion to release the juices.
  • Prepare stove-top grill, and grill whole peppers and tomato halves until they are tender; set aside.
  • Combine the lamb, chopped onions, garlic, red pepper, parsley, salt and pepper to taste, and knead to make a paste.
  • Divide into 4 equal portions, and mold on 4 flat skewers to make long sausage-like rolls.
  • Grill lamb kebabs on all sides, until they are browned.
  • Heat bread, and serve with kebabs, with onion-sumac relish and peppers and tomatoes on the side.

Nutrition Facts : @context http, Calories 826, UnsaturatedFat 27 grams, Carbohydrate 42 grams, Fat 55 grams, Fiber 12 grams, Protein 45 grams, SaturatedFat 24 grams, Sodium 316 milligrams, Sugar 20 grams

1 medium onion
1 tablespoon sumac
4 Hungarian or Italian peppers
4 tomatoes, halved
1 pound lean ground lamb
1 1/2 cups finely chopped onion
2 cloves minced garlic
1/2 teaspoon crushed red pepper flakes
1/2 cup chopped Italian parsley
1/8 teaspoon salt
Freshly ground black pepper to taste
Flat bread (Afghan) or 4 pitas

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