Did you know that lamb has fewer calories and less saturated fat than beef? It also boasts more cancer-fighting CLA and more omega 3s than beef.
So why isn’t it used more often in American dishes?
Not everyone is as comfortable cooking with lamb as they are flipping burgers on the grill, marinading chicken, or popping a pot roast in the Crock-Pot.
But this recipe might change that.
In fact, Americans eat less than one pound of lamb per person per year. Thankfully, the Healing Gourmet has shared an amazing recipe.
Kafta kebob with three sauces.
This recipe isn’t just delicious, but it’s really easy to make, too. You’ll just need a blender or food processor, a few bowls, measuring spoons and cups, and a skillet and spatula.
Once you grab a big bowl, add the ground lamb, salt and black pepper, red chili peppers, paprika, cumin and coriander, and grated garlic.
Add in parsley and chopped onions.
Mix everything together thoroughly.
Then place the mix in the refrigerator for 30 minutes to firm up so it’s easier to shape the kebobs.
Start making the sauces.
Simply mix all of the ingredients for each sauce in a bowl, so you’ll end up with three small bowls.
The first two sauces only need to be mixed together and then refrigerated.
For the third sauce, you’ll need to process all of the ingredients in a blender or food processor, then place in the refrigerator.
Shape the kebabs.
Once the 30 minutes have passed, wet your hands and start shaping the kebabs.
Once you have them shaped into small-sized hamburger patties, cook them in a preheated skillet using a dash of cooking oil, enough to sprinkle across the bottom of the skillet.
Once the kebabs are done, fry up pieces of quartered onions, including white and Vidalia for added flavor, along with whole peppers and halved tomatoes.
Use the same oil and skillet used to prepare the lamb kebabs in order to enhance their flavor.
The next step?
Eat and enjoy!
Ingredients
Vegetables to complement the kebab such as onions, hot peppers, bell peppers, tomatoes
For the kebab mix
- 2 pounds of ground lamb meat
- 1 teaspoon of salt
- 1 teaspoon of black pepper
- 1 teaspoon of red chili peppers
- 1 teaspoon of paprika
- 1 teaspoon of cumin
- 1 teaspoon of coriander
- 1 tablespoon of grated garlic
- 1/2 cup parsley
- 6 tablespoons of chopped onions
- Cooking oil
Ingredients for the three sauces
SAUCE #1
- Two tablespoons of mayonnaise
- One tablespoon of plain yogurt
- One tablespoon of ketchup
- Half a tablespoon of vinegar
- Black pepper
SAUCE #2
- Three tablespoons of plain yogurt
- One tablespoon of tahini sauce
- One tablespoon of lemon juice
- Salt and pepper
- One fourth of a teaspoon of cumin
- Two tablespoons of water
SAUCE #3
- Half a tomato
- Two hot peppers
- Two tablespoons of hot pepper powder
- One tablespoon of red chili peppers flakes
- Three tablespoons of vinegar
- One tablespoon of cooking oil
- Salt
Directions:
Mix together the ground lamb meat, one teaspoon each of salt and black pepper, one teaspoon each of red chili peppers, paprika, cumin and coriander, and one tablespoon of grated garlic in a large bowl.
Add in half a cup parsley and the chopped onions. Mix everything together thoroughly. Place the mix in the refrigerator for 30 minutes.
Meanwhile, mix all of the ingredients for each sauce in a bowl, so you’ll end up with three small bowls.
The first two sauces only need to be mixed together and then refrigerated.
For the third sauce you’ll need to process all of the ingredients in a blender or food processor, then place them in the refrigerator.
Once the 30 minutes have passed, wet your hands and shape the kebabs into small-sized hamburger patties, cook them in a preheated skillet using a dash of cooking oil, enough to sprinkle across the bottom of the skillet.
Once the kebabs are done, fry up pieces of quartered onions including white and Vidalia for added flavor, along with whole peppers and halved tomatoes.
Use the same oil and skillet used to prepare the lamb kebabs in order to enhance their flavor.
Get the full, mouthwatering tutorial in the video below!
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