Alan <
[email protected]> wrote:
> Really after a spice mix for chicken or mince lamb
> That can then be formed into sausage shape and
> Cooked in the oven ready for pitta bread.
> The amount of spices is not a problem so really
> The more the merrier.
Minced meat kebabs are common for many national cuisines and spices used
are often different. Here is a pretty fool-proof Caucasian recipe. It
is from _Please to the Table_ by Anya von Bremzen and John Welchman.
Note: personally, I don't like my lamb well-done and would grill the
kebabs for no longer than 10 minutes. I also wouldn't want to cook it
in the oven, whether baking or broiling it.
Victor
Lyulya kebab
A properly prepared lyulya kebab calls for the choicest possible lamb
delicately seasoned with spices and herbs, and most important of all -
the whole secret of a good lyulya kebab - vigorously kneaded into a very
smooth, almost white, meat paste. Lyulya kebab are supposed to be
grilled on special flat skewers that can support the ground meat; when
grilling on regular skewers they sometimes fall off - so be careful!
2 pounds boneless leg or shoulder of lamb with just a little fat, cut
into 2 to 3 inch pieces
2 large onions
2 large cloves garlic, finely minced
1/2 teaspoon ground cumin
3 tablespoons finely chopped fresh mint
1/4 cup finely chopped fresh parsley
1/4 teaspoon cayenne pepper, or more to taste
Salt and freshly ground black pepper, to taste
4 to 5 tablespoons cold water
1/2 teaspoon sweet Hungarian paprika
Sumakh for garnish
Lavash or pita breads
Thin red onion rings
Fresh, ripe tomato quarters
Fresh herb sprigs (mint, cilantro, tarragon, and watercress)
1 bunch scallions (green onions), trimmed
1. If grinding the lamb yourself, quarter the onions, put the lamb,
with the fat and onions, through the meat grinder twice. If the lamb
was already ground by the butcher, grate the onion and add it to the
meat.
2. Combine the ground lamb with the garlic, cumin, chopped herbs,
cayenne, salt and pepper, and just enough water to give a firm
consistency. Knead very thoroughly until smooth, then refrigerate for
30 minutes.
3. Have ready 6 long metal skewers, preferably flat. Wet your hands
with cold water. Shape the lamb mixture into 3 1/2-inch-long sausages
around the skewers. The sausages should sit on skewers tightly.
Sprinkle with paprika and refrigerate for at least 20 minutes.
4. Prepare hot coals for grilling until coated with white ash, or
preheat the broiler. Oil the grill or broiler rack well.
5. Grill or broil the kebabs 3 inches away from the heat, carefully
turning to brown evenly on all sides, until well done, about 13 minutes.
6. Serve the kebabs on the skewers, sprinkled with sumakh and
accompanied by lavash or pita breads, red onion rings, tomato quarters,
fresh herbs, and scallions.
Serves 6