Dinner Tonight: Grilled Lamb Kebabs with Pistachio
Dinner Tonight: Grilled Lamb Kebabs with Pistachio is a gluten free recipe with 4 servings. This main course has 386 calories, 20g of protein, and 24g of fat per serving. For $2.84 per serving, this recipe covers 24% of your daily requirements of vitamins and minerals. This recipe from Serious Eats requires red onion, yogurt, lamb shoulder, and tortilla wraps. This recipe is liked by 25 foodies and cooks. It will be a hit at your The Fourth Of July event. From preparation to the plate, this recipe takes roughly 45 minutes. Overall, this recipe earns an amazing spoonacular score of 96%. If you like this recipe, take a look at these similar recipes: Dinner Tonight: Pistachio Asparagus Pesto on Linguine, Kofte Kebabs with Spicy Harissa Yogurt Sauce and Grilled Flatbread (Minced Lamb Kebabs), and Dinner Tonight: Lamb Meatballs.
Servings: 4
Ingredients:
1/2 teaspoon cayenne
Extra virgin olive oil for drizzling
Small bunch fresh flat-leaf parsley, leaves picked
1/2 cup loosely packed fresh mint leaves
2 tablespoons fresh thyme leaves
1 level tablespoon ground cumin
1 pound lamb shoulder, cut into chunks, or the same of ground lamb
1 lemon, zest finely grated
1/4 cup shelled pistachio nuts
1/2 red onion, peeled and very finely sliced
1 cup or so mixed salad leaves, torn into pieces
4 large flatbreads or tortilla wraps
4 tablespoons thick yogurt
Equipment:
food processor
skewers
bowl
grill pan
broiler
grill
Cooking instruction summary:
Procedures 1 Combine the meat, lemon zest, pistachios, most of the thyme, chili, and cumin, plus a hefty pinch of salt and pepper into a food processor, and pulse the meat until it looks like ground. If the meat is already ground, pulse only the pistachios until broken into pieces, then mix them into the meat with the rest of the spices. Divide the meat into 4 pieces and press them around grilling skewers into logs for grilling. 2 In a large bowl, combine the red onion with the lemon juice and a pinch of salt and pepper. Toss the greens, mint leaves, and parsley leaves on top, but do not toss to mix. The red onion will mellow and slightly pickle in the lemon juice in the meantime. 3 Cook the kebabs on a cast iron grill pan, under a broiler, or on a grill until golden and cooked through. Near the end of cooking, warm the flatbread with the meat for 30 seconds or so. 4 While the meat is resting momentarily, drizzle the greens and herbs with olive oil. Toss with the red onions in the bottom of the bowl and divide among the warmed flatbreads. Top with the meat, as logs or broken up into pieces, then top with the yogurt and some of the reserved spices. Drizzle with olive oil, if desired.
Step by step:
1. 1
2. Combine the meat, lemon zest, pistachios, most of the thyme, chili, and cumin, plus a hefty pinch of salt and pepper into a food processor, and pulse the meat until it looks like ground. If the meat is already ground, pulse only the pistachios until broken into pieces, then mix them into the meat with the rest of the spices. Divide the meat into 4 pieces and press them around grilling skewers into logs for grilling.
3. 2
4. In a large bowl, combine the red onion with the lemon juice and a pinch of salt and pepper. Toss the greens, mint leaves, and parsley leaves on top, but do not toss to mix. The red onion will mellow and slightly pickle in the lemon juice in the meantime.
5. 3
6. Cook the kebabs on a cast iron grill pan, under a broiler, or on a grill until golden and cooked through. Near the end of cooking, warm the flatbread with the meat for 30 seconds or so.
7. 4
8. While the meat is resting momentarily, drizzle the greens and herbs with olive oil. Toss with the red onions in the bottom of the bowl and divide among the warmed flatbreads. Top with the meat, as logs or broken up into pieces, then top with the yogurt and some of the reserved spices.
9. Drizzle with olive oil, if desired.
Nutrition Information:
covered percent of daily need
