You also need to know how to manage the cooking so that they are nicely browned on the outside and juicy on the inside. The meat used is always a composition of different cuts and different sources, most often it is lamb and beef that are used.
For the beef, pieces such as the cheek, the scoter, the tenderloin or the sirloin are preferred. For lamb, on the other hand, the meat will be taken from the saddle or the tenderloin to obtain leaner meat. The meat is chopped and seasoned with onion, garlic, parsley, cinnamon, ginger, cumin, nutmeg, paprika, mint, salt, pepper, chilli and sumac which brings a very characteristic taste to the kebabs.
Sumac is particularly appreciated in the Levant, its slightly lemony taste perfectly enhances meat dishes. All the ingredients are worked by hand until the mixture is homogeneous. It must then rest for 6 hours in the refrigerator and must be worked several times during this resting period. It is important to properly wrap the meat in contact with cling film to prevent oxidation and drying out in the refrigerator.
The mixture is then divided into balls of equal dimensions and these are slipped onto skewers, ideally made of metal, in order to obtain a better distribution of temperature during cooking. They must then be shaped into tight sausages around the skewer. Once formed, these raw kebabs should rest again so that they are quite cold when cooking.
For successful cooking of kofta kebab, the grill must be very hot and the skewers very cold. It is the temperature difference that will create the Maillard reaction and give the meat a kind of crust while maintaining a juicy interior. A hot cooking appliance also helps prevent the meat sticking during cooking, which is very quick, about five minutes on each side.
When pressed, the kebab should be slightly flexible. As soon as the kebabs are cooked, they are immediately served sprinkled with parsley, and accompanied by pita bread, raw vegetables and hummus. Just replace most of the spices with the zaatar, keeping only the salt, pepper and chili. The meat composition is variable and kebabs can be made with just beef, lamb, or veal and also chicken or even turkey. You can also replace lamb with mutton. The meat mixture can also be enriched with bulgur, eggs or vegetables.
You can also prepare fish kofta. Eli, I just want say thank you for sharing Greece with rest of the world. I love all the recipes and the cultural insights you describe with each culinary journey.
Thank you, and many blessings. Your email address will not be published. Save my name, email, and website in this browser for the next time I comment. Thank you for signing up to our newsletter! You will shortly receive an email from Eli asking you to confirm your email address! Over the past 8 years you have made My Greek Dish the number one destination for anyone searching for authentic Greek recipes!
For that I cannot thank you enough! It all started with an idea… To collate and publish all those recipes that I loved when I was young, the ones I made with so much love for my children and grand children! Tweet Share Pin It. Jump to Recipe. Scale 1x 2x 3x. For the lamb kofta kebab g mince lamb 9 oz. Similar recipes you may like! In the meantime, add in a large bowl the minced meat, the spices and the tomato puree.
Season well with salt and pepper and mix the mixture well, squeezing the ingredients with your hands or a food processor. Using your hands mix all the ingredients together until combined. Place the mixture for the lamb kofta kebabs in a bowl, cover with plastic wrap and leave in the fridge to rest for 1 hour. To assemble the kofta kebabs, cut the wooden skewers to fit your griddle pan and soak them in water. This will prevent them from burning.
Gently squeeze the meat around the skewers to form log-shaped kebabs, each about cm long. Make sure the meat is spread to an even thickness.
Refrigerate the kebabs until you are ready to grill. If you have time, it is best to chill 30 minutes to let flavours mingle and firm up meat. The ingredients for this lamb kebab recipe are enough for 6 skewers. There is one important part of the marination that is different and that is the minced onion juice not the actual onion, but squeeze it to get out the onion juice of it and use that on the kebab meat, then use the squeezed out onion pieces for the lula.
Spices: cinnamon, nutmeg and cardamom are joining the party It is cooked on hot coal. I will use though for this recipe beef, since it is easier to get and cheaper as well. Kabab Ingredients 2 pounds boneless beef sirloin 2 onions minced , and they will be squeezed to get the juices out of them, use that juice on the meat and not the actual onion pieces itself P. Share this: Twitter Facebook. Like this: Like Loading Previous Post Layers of good stuff…The Lasagna.
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