Lamb Kebabs
Turkish lamb kebabs with warm spices, onion and garlic. Recipe adapted from the Ultimate Turkish Cookbook by Slavka Bodic.
Servings: 4 servings
Calories: 426kcal
Ingredients
- 1 pound ground lamb
- 1 small yellow onion finely chopped
- 2 cloves garlic minced
- 3 Tablespoons olive oil
- 1 teaspoon dried oregano
- 1 teaspoon sumac
- 1/2 teaspoon red pepper flakes (or Aleppo red pepper flakes)
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1 1/2 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
- 3-4 small tomatoes
Instructions
- In a large bowl, mix the spices together. Add the ground lamb, garlic and chopped onions and mix well.
- Form the lamb mixture into 8 logs.
- Heat a heavy skillet or grill pan over medium high heat. Add olive oil.
- Fry lamb kebabs, turning occasionally until cooked through and browned on all sides. Using a meat thermometer, temperature should reach 135 degrees F.
- Transfer kebabs to a platter. Using the same pan, fry tomato halves about 2-3 minutes until warm and charred. Serve on a bed of rice with tomatoes and fresh chopped parsley.
Nutrition
Serving: 1serving | Calories: 426kcal | Carbohydrates: 3g | Protein: 19g | Fat: 37g | Saturated Fat: 13g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 19g | Cholesterol: 83mg | Sodium: 945mg | Potassium: 305mg | Fiber: 1g | Sugar: 1g | Vitamin A: 89IU | Vitamin C: 2mg | Calcium: 41mg | Iron: 2mg