LAMB AND PISTACHIO KEBABS

Lamb and Pistachio Kebabs image

Number Of Ingredients 9

Previous Next

1 pound ground lamb
1/2 cup pistachio nut, shelled, preferably Turkish, coarsely chopped by hand or in a food processor
1/4 cup red onion, 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

Steps:

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

Nutrition Facts : Nutritional Facts Serves