Meat, Iron, Fire (part 2)

Sequels usually fall short of the original success. However, cooking is much more versatile than the movie business, and so I decided to try another classic lamb recipe: kebab. There are two basic types of kebabs: shish-kebab, which is prepared with whole pieces of meat, and lyulya-kebab, that is made with ground meat. I was is grinding mood today.

The meat:
1 pound of lamb meat,
1 large onion,
1 egg,
4 cloves of garlic,
1 bunch of dill,
2 teaspoon of dried coriander,
1/2 teaspoon of salt,
1/2 teaspoon of black pepper.

The meat can be practically any cut. The only problem that you might encounter would be your consciousness: how healthy you want it to be. On one side of the equation: the more fat you put in, the more moist and flavorful your kebab will be. Plus the smell of the fat dripping into the fire – we eat with our nose first. On the other side would be the amount of cholesterol you want to take in. So I trimmed some of the fat and threw it away. I put everything, except of the dill and the egg, in a food-processor and ran it on the highest speed. I cut the dill with a knife and added it to the meat mixture, mixed everything by hand, added the egg and mixed by hand one more time. It makes 4 sausages.

The iron – just regular metal skewers.

The fire.
I’m blessed with a barbeque space. It’s summer and it’s hot inside and outside. I feel better cooking outside. I tried to make grilled marks on all four sides of the kebab, so I kept the meat approximately 2 minutes on each side, putting it for one minute under 45 degrees to the grill and then making a quarter turn to have grilled crosses. In hindsight, it was unnecessary – the marks don’t stand out against the brown meat. And 2 minutes may be too long if you prefer your lamb medium rare.

kebab plated
The kebab goes great with fresh vegetables. Enjoy!

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