Tuesday, 30 July 2013
Greek Style Lamb Sheesh Kabab /Kebab
Greek style rice ~ Lamb Kabobs ~ Pita bread and Tzatziki
Lately I have this new obsession to make platters for dinner, I did a Chinese platter, then an Indian one, last week it was Mexican and then I gave this Greek style platter a try, ohh yes we loved it.
Today's post is a lamb kabab /kabob/ kebab, and you can try this marinade with chicken too.
I got an email asking me does everything come out so yummy that in every post I say oh yes it was delish, this is too good etc and the answer is yes ! I only post recipes which I feel turn up great and they must be easy to cook.
These Greek style lamb kebabs/ kabobs were super moist and very very flavourful, and if you like lamb please try this one out.
You need :
2 cups worth minced lamb
1/2 cup mix of coriander and parsley chopped
2 tsp cumin
2 tsp oregano
4/6 mint leaves chopped fine
5/7 medium size garlic
1 tsp crushed red pepper
salt and pepper to taste
1 tsp olive oil
For basting the meat while cooking - 1 tsp honey + 2 tsp lemon juice + 2/3 tsp olive oil
Secret ingredient : 1 tsp baking soda (not to miss)
Start by making the marinade, in a blender crush everything under Marinade.
Add in half of the minced lamb and give it 2/3 crushes in the blender.Keep the rest aside.
Now mix in everything from the blender to the rest of the lamb. Cover with cling and keep in the fridge overnight to make all the flavours well mixed.
Soak wooden sticks in water 2 hours before making the kebabs.
Just before making the kebabs add in the baking soda and mix the lamb mince till it gets sticky and holds it self together. It takes about 5/7 min of mixing to get great results.
The baking soda acts like a binding agent so no need to add eggs or flour to the mix.
Now all you do is form kebabs on the soaked wooden sticks.
Keep basting with the honey mix so the kebabs get a caramelized look and taste.
Cook by turning them frequently. That's all, now your done !
They are yummy guys !