Marinated Lamb Skewers with Turkish Flavors
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- Serving: 4
- Prep time: 2:30 h
- Cook time: 15 m
- Ready in: 2:45 h
Marinated Lamb Skewers combines the succulence of lamb with the rich flavors of Turkish marinade. This dish is not just a kebab; it’s an experience in blending spices, tenderness, and grilling artistry. Perfect for barbecues or a gourmet home-cooked meal, it brings the essence of Turkish cuisine to your table.
Ingredients
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Total Nutritional Values
Calories
2400
2400
Carbohydrates
15 grams
15 grams
Proteins
200 grams
200 grams
Fats
160 grams
160 grams
Fiber
2 grams
2 grams
Sugars
10 grams
10 grams
Instructions
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1-Marinate the Lamb
In a large bowl, combine yogurt, olive oil, minced garlic, paprika, cumin, oregano, and lemon juice. Season with salt and pepper. Add lamb cubes to the marinade, ensuring they are well coated. Cover and refrigerate for at least 2 hours, preferably overnight.
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2-Prepare Skewers
If using wooden skewers, soak them in water for 30 minutes to prevent burning. Thread the marinated lamb cubes onto the skewers.
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3-Grill the Kebabs
Preheat the grill to medium-high heat. Grill the skewers, turning occasionally, until the lamb is cooked to your desired level, about 10-15 minutes for medium-rare.
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4-Garnish and Serve
Sprinkle the skewers with chopped parsley before serving. Serve hot with flatbreads, grilled vegetables, or a Turkish salad.
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Conclusion
Marinated Lamb Skewers is a celebration of flavors and textures, ideal for those who appreciate the art of grilling and the depth of Turkish culinary traditions. It’s a dish that promises to be a highlight at any dining table.
Smart Tips
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Choice of Meat: Opt for fresh, high-quality lamb leg or shoulder for the best flavor and tenderness.
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Marinating Time: For deeper flavor infusion, marinate the lamb overnight.
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Yogurt in Marinade: Yogurt tenderizes the lamb and adds a creamy tang. Ensure it's plain and unsweetened.
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Balancing Spices: Adjust spices like cumin and paprika according to your taste. They should complement the lamb, not overpower it.
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Lemon Juice: The acidity in lemon juice helps tenderize the meat and adds a fresh zing.
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Grilling Technique: Ensure the grill is hot before cooking. Searing the meat quickly retains its juices.
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Turning the Skewers: Turn the skewers occasionally for even cooking and to prevent charring.
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Checking Doneness: Use a meat thermometer for precision or test by pressing the meat. It should be firm but not hard.
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Resting the Meat: Let the skewers rest for a few minutes after grilling to allow juices to redistribute.
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Serving Suggestions: Pair with Turkish rice pilaf, fresh pita bread, or a refreshing cucumber and tomato salad.
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Wine Pairing: A rich red wine like Shiraz or Merlot pairs wonderfully with the robust flavors of lamb.
