Kabobs by Bob

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Kabobs by Bob
  1. Combine cumin, coriander, Aleppo chile flakes, salt, cayenne, and cinnamon in a small bowl and mix well to combine. Use your spoon to push off about 1/3 of the spice blend to the side.

  2. Place ground lamb in a mixing bowl and add 2/3 of the spice blend along with 2 tablespoons cold water. Mix with by hand until thoroughly combined. Cover with plastic wrap and chill in the refrigerator for 1 hour.

  3. While meat is chilling, place bamboo skewers in water to soak for 1 hour.

  4. Remove meat from the refrigerator and roll into 8 equal-sized meatballs using slightly damp hands. Skewer each meatball through the center and shape into an oval, about 3 inches long. Use your fingers to taper each end of the kabob down to a point where it meets the skewer. Place on a plate and refrigerate until chilled, about 30 minutes, or until ready to grill.

  5. Whisk Greek yogurt, garlic, parsley, lemon juice, and 1/4 cup water together in a bowl until smooth and combined. Refrigerate until serving.

  6. Stir sumac into the remaining 1/3 spice blend. Remove kabobs from the refrigerator and sprinkle spices on top.

  7. Preheat an outdoor charcoal grill to medium-high heat.

  8. Grill kabobs over charcoal, turning occasionally, until browned and firm, 10 to 12 minutes total. An instant-read thermometer inserted into the center of a kabob should read at least 135 degrees F (57 degrees C). Serve with yogurt sauce.

Chef’s Notes:

You can substitute 1 teaspoon paprika plus 1/2 teaspoon red chile flakes for the Aleppo flakes, and 1 teaspoon fine salt for kosher salt. You can use ground beef instead of lamb, or a combination of both, which is very nice.
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You can use metal skewers instead of bamboo, if you like.

You can skip chilling the kabobs in the refrigerator once shaped. While any kind of grill will work, a narrow, hibachi-style grill is perfect for skewered meat.

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