These Turkish Lamb Kabobs is made with ground lamb and pistachios. It is served with warm flat bread and a soft herb salad.
Turkish Lamb Kabobs with Pistachios and Soft Herb Salad
Print This Recipe Yield 4Source Inspired by Greg and Lucy MaloufPublished
Ingredients
- 1 pound boneless lamb leg or shoulder
- 1 small red onion, diced
- 1 tablespoon sea salt
- 1 teaspoon ground cumin
- 1 teaspoon sweet paprika
- ½ teaspoon hot paprika
- ½ teaspoon ground nutmeg
- ½ teaspoon freshly ground black pepper
- ½ cup unsalted shelled pistachios, coarsely chopped
- ¼ cup shredded flat-leaf parsley leaves, divided
- 1 cup mint leaves
- 1 small red onion, sliced in very thin rings
- juice of ½ lemon
- drizzle of extra-virgin olive oil
- salt and black pepper to taste
- ½ teaspoon ground sumac
- warmed flat bread to serve
Directions
Trim the lamb of any connective tissue or sinew, but leave the fat. Cut the meat into manageable chunks and grind it twice. Knead the ground lamb with the diced onion; 1‑tablespoon sea salt, cumin, both kinds of paprika, nutmeg and ground pepper for 2 or 3 minutes to combine thoroughly. Cover and refrigerate for 20 minutes to allow the flavors to develop. Minced ¼‑cup of the parsley, leave the rest whole for salad. Then add the pistachios and the minced parsley and knead briefly to combine evenly.
With wet hands, divide the seasoned ground lamb into four equal portions and mold each one around a flat metal skewer into a long sausage shape about 1‑inch in diameter. Set aside, covered up to one hour to come to room temperature.
To make the soft herb salad, toss the remaining parsley, mint and onion slices in a bowl. Whisk together lemon juice, oil salt, pepper, and sumac in another small bowl to make the dressing and set them both aside.
Prepare a charcoal grill until the coals are white but are still glowing red and quite hot. Spread the coals into a single layer and cook the kabobs, for 3 or 4 minutes per side, until cooked through.
Toss the reserved salad with the dressing. Serve the kabobs on warmed flat bread with some of the salad mingled with the meat.
I happened upon this recipe while combing through foodgawker for a good cookie recipe to make as a thank-you for some teachers at high school. These were perfect. I’m a bit slow at cooking, so it ended up taking six hours to make a double batch (on a school night no less), but it was definitely worth it. The result was delicious, and I got compliments from everyone who tried them. I’ll have to make them again some time. Thanks!
“Washed up foodie”? “Stale bread”? You are Sup! I am pink with admiration over your consistent ability to give us something new and fresh several times a week.
Ribbons could never provide as perfect a setting for these cookies as what you’ve chosen! I’ll take the whole platter, please.
Stale bread — are you kidding me, your blog is anything but stale — its more like that art work, and the artist escapes me know, but it looks like a comic book “Pow Right in the Kisser” You hit us right where we food lovers need it most, in the taste buds with incredible variety and options.
I have not made marble cookies in years but you’ve got me thinking. They look so elegant on the plate. Cannot wait!
Dear Greg — I couldn’t agree more — those who do desserts like those barbie/pastel/polka dot cupcake/desserts get way more kudos than those of us ‘real world’ cooks…can you tell I’m spewing? 🙂
Good on you mate! I’m glad you decided to do something about it but am also mighty relieved to see you decided not to stoop so low as to do blue fondant things with pink ribbons! Just kidding…
The marbled cookies are marvelous for us with the grown up palates and the rolling in the sugar crystals is a fantastic finishing touch!
politically incorrect fellow foodie,
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First in reference to your comment about being stale bread…balderdash, I say! Second, I can’t imagine these cookies lasting more than 2 hours in an air-tight container, let alone 2 days! Wishful thinking, my friend. I need to keep some of these cookie logs in the freezer, ready to go at a moment’s notice. — s
then I am just crumbs!
What’s with the pictures, no ribbons? Sheesh 😉
if you want check out maninas.wordpress blog; she is from Croatia and could translate the recipe for you.
I will! GREG
Stale bread? I don’t think so! Hey, your cookies look great, a little indulgence that won’t cost us our bikini figure in a month or so. Bravo and no ribbons, pleaase!!!!
I’m always surprised by how many people are interested in the sweets! Then again, I’m surprised when they come at all…but anyway, you are marvelous and not becoming stale bread. I didn’t come for the cookies but now that I’m here, they look delicious and I will make them because I can’t resist. Please don’t do the ribbon thing…there are too many doing that cutesy thing (ugh). Annie at thedabble