Minced Lamb and Pistachio Kebabs
Inspired by the vibrant spices of the Middle East, these Minced Lamb and Pistachio Kebabs fuse traditional flavors with a unique, nutty twist. Perfect as a quick yet exotic dinner that awakens the palate, these kebabs showcase a delightful balance of rich lamb, earthy pistachios, and aromatic spices. Ideal for both family dinners and impressing guests, these kebabs bring a taste of the world to your kitchen, delightful in both texture and taste.
Equipment
- Mixing bowl
- Grill pan or outdoor grill
- Skewers
- Knife and Cutting Board
Ingredients
- 1 pound ground lamb preferably grass-fed
- ½ cup pistachios finely chopped
- 1 tablespoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon smoked paprika
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 2 cloves garlic minced
- 2 tablespoons fresh mint chopped
- 2 tablespoons fresh parsley chopped
- 2 tablespoons olive oil extra virgin
Instructions
- Prepare the Lamb Mixture: In a mixing bowl, combine 1 pound of ground lamb, 1/2 cup of finely chopped pistachios, 1 tablespoon of ground cumin, 1 teaspoon of ground coriander, 1 teaspoon of smoked paprika, 1 teaspoon of kosher salt, 1/2 teaspoon of freshly ground black pepper, minced garlic, chopped fresh mint, and parsley. Mix until everything is well combined.
- Shape the Kebabs: Using your hands, take a portion of the mixture and shape it around a skewer to create long, cylindrical kebabs. Repeat until all the mixture is used. If you prefer not to use skewers, shape them into patties.
- Cook the Kebabs: Heat a grill pan or outdoor grill over medium-high heat. Brush the surface with olive oil to prevent sticking. Place the kebabs on the grill and cook for about 3-4 minutes on each side until they are well-browned and cooked through. Look for a golden-brown exterior with grill marks.
Notes
Lisa’s Tips:
- For juicier kebabs, mix in a tablespoon of yogurt with the lamb mixture.
- Substitute pistachios with almonds or walnuts if preferred.
- For added flavor, marinate the mixture in the refrigerator for up to 24 hours.
- Serving suggestions: Arrange the kebabs on a platter garnished with extra chopped mint and parsley. Serve with a side of lemon wedges and a cool yogurt sauce, such as tzatziki, to complement the flavors. A side of couscous salad can add a refreshing touch.
- To enhance the caramelization, slightly brush the kebabs with olive oil before placing them on the grill.
Nutrition
Calories: 482kcalCarbohydrates: 7gProtein: 23gFat: 41gSaturated Fat: 13gPolyunsaturated Fat: 5gMonounsaturated Fat: 20gCholesterol: 83mgSodium: 654mgPotassium: 489mgFiber: 2gSugar: 1gVitamin A: 605IUVitamin C: 5mgCalcium: 66mgIron: 4mg
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