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Lamb and Pistachio Kebabs |
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Serves: 4 The recipe below is complete except for the ingredient amounts (_). Since the recipes offered at DVO.com are brand name recipes, our publisher partners require us to account for each recipe distributed. To get the entire recipe click Request Recipe below. This is the best Lamb and Pistachio Kebabs recipe on the web!!TURKEY Advance Preparation: 2 hours for chilling the meat Special Equipment: 4 flat, wide, long metal skewers These lovely ground lamb kebabs-flecked with crunchy green bits of pistachio nuts-are a specialty of the popular Develi restaurant in Istanbul. The restaurant’s founder came from Gaziantep, Turkey’s culinary capital near the Syrian border. In addition to its spicy cooking, Gaziantep is famed for its pistachios, which have an intense flavor and supernaturally bright green color. The nuts lend the meat a wonderful texture and flavor. For the best results, use Turkish pistachios, which are available at Middle or Near Eastern markets. Turkish Radish Salad, Onion Relish with Pomegranate Molasses, and pita bread would make great accompaniments. _ lb ground lamb ___ c pistachio nuts, shelled, preferably Turkish, coarsely chopped by hand or in a food processor ___ c red onions, minced _ clove garlic, minced _ tsp salt, or more to taste _ tsp ground or flakes Aleppo pepper or pure chile powder ___ tsp cumin, ground ___ tsp black pepper, freshly ground, or more to taste Pita bread, for serving 1. Combine the lamb, pistachios, onion, garlic, 1 teaspoon salt, the Aleppo pepper, cumin, and 1/2 teaspoon pepper into a large bowl. 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 salt or pepper to the remaining mixture as necessary. Cover and refrigerate the meat mixture for 2 hours. 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 4 equal portions. 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 1/2 inch wide. Place each kebab as it is made on the prepared baking sheet. 4. When ready to cook, if not using the grateless method, generously oil the grate. Arrange the kebabs on the grill as described in the grateless method, or arrange directly on the hot grate. Grill, turning with tongs, until nicely browned and cooked through, 6 to 8 minutes in all. 5. Use a pita to protect your hand as you slide each sausage off its skewer onto a serving plate. Serve immediately. Makes 4 sausages; serves 4 as an entrée Recipe from The Barbecue! Bible by Steven Raichlen Copyright 2009 by Steven Raichlen. All rights reserved. Used by permission of Workman Publishing. Cheeseburger Bacon and Smoked-Cheese Burger Avocado, Sprout and Salsa Burger Bulgarian Burgers / Kufteh Slipper Burgers / Chapli Kebab Bosnian Three-Meat Patties / Cevapcici Romania Pork and Lamb Sausage / Mititei Samba Dogs Spicy Chorizos Pork and Pomegranate Sausages / Kupati Samba Sausages / Choricou Beef Sates With Coriander / Sate' Age Flying Fox Sates / Sate' Kalong Lamb Sate With Tamarind Sauce / Sate' Buntel Tamarind Water Oasis Kebabs / Kofta Spiced Lamb and Beef Kebabs / Lula Kebab Persian Lamb and Beef Kebabs / Kubideh Shallot Kebabs With Pomegranate Molasses / Sogar Kebab Pomegranate Molasses / Narshrab Lamb and Pistachio Kebabs The Original Karim's Seekh Kebab Lamb In Lavash / Lyulya Kebab Lamb and Eggplant Kebabs / Sedzeli Kebab Cracked Wheat and Lamb Kebabs / Semit Kebab Gentle Al Kebabs With Fire-Charred Eggplant And Yogurt Four-Pepper Chicken Kebabs / Kafta |
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