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Lamb and Pistachio Kebabs |
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Serves: 4 Print this RecipeTURKEY 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. 1 pound ground lamb 1/2 cup pistachio nuts, shelled, preferably Turkish, coarsely chopped by hand or in a food processor 1/4 cup red onions, minced 1 clove garlic, minced 1 teaspoon salt, or more to taste 1 teaspoon ground or flakes Aleppo pepper or pure chile powder 1/2 teaspoon cumin, ground 1/2 teaspoon 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 This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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