Lamb And Pistachio Kebabs Food

GRILLED LAMB KOFTA KEBABS WITH PISTACHIOS AND SPICY SALAD WRAP

Steps:

• Place the lamb in a food processor with most of the thyme, chili, cumin and sumac (reserving a little of each for sprinkling over later), a little salt and pepper and all the pistachios. Put the lid on and keep pulsing until the mixture looks like ground meat.
• Divide the meat into 4 equal pieces and get yourself 4 skewers. With damp hands, push and shape the meat around and along each skewer. Press little indents in the meat with your fingers as you go - this will give it a better texture when cooked.
• In a bowl, mix the salad leaves and mint. In another bowl, combine the sliced onion with a good pinch of salt and pepper and a squeeze of lemon juice (the acidity will take the edge off and lightly pickle the raw onion). Scrunch this all together with your hands, then mix in the parsley leaves.
• Grill the kebabs until nicely golden on all sides. Dress your salad leaves and mint with a splash of extra-virgin olive oil, a squeeze of lemon juice and some salt and pepper. Meanwhile, warm the flatbreads for 30 seconds on the griddle pan or under the broiler, then divide between plates and top each with some dressed salad leaves and onion. When your kebabs are cooked, slip them off their skewers onto the flatbreads - you can leave them whole or break them up as I've done here. Sprinkle with the rest of the sumac, cumin, chili and fresh thyme, and a little salt and pepper. Now either toss the salads, grilled meat and juices together on top of the flatbreads and drizzle with some of the yogurt before rolling up and serving; or let your friends toss theirs together at the table, then dress and roll up their own, drizzled with some extra-virgin olive oil.
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GRILLED LAMB KOFTA KEBABS WITH PISTACHIOS & SPICY SALAD WRAP

Steps:

• This dish is best cooked on a barbecue over hot coals, but if that's not possible, put your grill on to its highest setting or heat up a griddle pan. Either way, get your cooking source preheated.
• Place the lamb in a food processor with most of the thyme, chilli, cumin and sumac (reserving a little of each for sprinkling over later), a little sea salt and black pepper and all the pistachios. Put the lid on and keep pulsing until the mixture looks like mince.
• Divide the meat into six equal pieces and get yourself six skewers. With damp hands, push and shape the meat around and along each skewer. Press little indents in the meat with your fingers as you go - this will give it a better texture when cooked.
• In one bowl, mix the salad leaves and mint. In another, combine the sliced onion with a good pinch of salt and pepper and a squeeze of lemon juice (the acidity will take the edge off and lightly pickle the raw onion). Scrunch this all together with your hands, then mix in the parsley leaves.
• Grill the kebabs until nicely golden on all sides. Dress your salad leaves and mint with a splash of extra virgin olive oil, a squeeze of lemon juice and some salt and pepper.
• Meanwhile, warm your flatbreads for 30 seconds on your griddle pan or under the grill, then divide between plates and top each with some dressed salad leaves and onion.
• When your kebabs are cooked, slip them off their skewers on to the flatbreads - you can leave them whole or break them up as I've done here. Sprinkle with the rest of the sumac, cumin, chilli and fresh thyme, and a little salt and pepper.
• Now either toss the salads, grilled meat and juices together on top of the flatbreads and drizzle with some of the yoghurt before rolling up and serving; or let your friends toss theirs together at the table, then dress and roll up their own, drizzled with some extra virgin olive oil.

LAMB AND PISTACHIO KEBABS

Steps:

• 1. Combine the lamb, pistachios, onion, garlic, 1 teaspoon salt, the Aleppo pepper, cumin, and 1/2 teaspoon pepper into a large bowl. Knead and squeeze the mixture with your hands until thoroughly blended, 3 to 4 minutes. To test the mixture for seasoning, sauté a small amount of it in a nonstick skillet until cooked through, then taste, adding salt or pepper to the remaining mixture as necessary. Cover and refrigerate the meat mixture for 2 hours.2. If desired, set up the grill for grateless grilling. Preheat the grill to high.3. Line a baking sheet with plastic wrap. Divide the meat mixture into 4 equal portions. Lightly wet your hands with cold water, then, starting about 1 inch from the tip of a skewer, mold each portion of the mixture around the skewer to form a flattish sausage about 11 inches long and 1/2 inch wide. Place each kebab as it is made on the prepared baking sheet.4. When ready to cook, if not using the grateless method, generously oil the grate. Arrange the kebabs on the grill as described in the grateless method, or arrange directly on the hot grate. Grill, turning with tongs, until nicely browned and cooked through, 6 to 8 minutes in all.5. Use a pita to protect your hand as you slide each sausage off its skewer onto a serving plate. Serve immediately.Makes 4 sausages serves 4 as an entrée

LAMB CHOPS WITH PISTACHIO SAUCE AND VEGETABLE SAUTE

Steps:

• Make sauce: In a blender, puree pistachios with 1/4 cup parsley and 1/4 cup water until smooth (add a splash more water if necessary); season well with salt and pepper. Set aside.
• Heat a large skillet over medium-high. Season lamb with salt and pepper, and place in skillet. Cook until medium-rare, 4 to 6 minutes per side. Transfer to a plate, and cover loosely with aluminum foil. Reserve skillet (and any fat left in it).
• Add tomatoes, artichokes, and 1/4 cup water to skillet; season with salt and pepper. Cook over medium-high, stirring frequently, until tomatoes begin to soften, 6 to 8 minutes. Mix in remaining 1/2 cup parsley. Serve lamb with vegetable saute and pistachio sauce.

GRILLED LAMB KOFTA KEBABS OR PANINI W PISTACHIOS AND SPICY SALAD

Steps:

• If your using bamboo skewers, soak them in cold water while you prepare the meat. Place lamb in a food processor with thyme, chili, cumin, sumac, (reserving a little of each for sprinkling over later), a little salt and pepper and all the pistachios, put lid on and keep pulsing until mixture looks like ground meat.
• Divide the meat into four equal pieces and, with damp hands, push and shape the meat around and along the skewer. Place little indents in the meat with your fingers as you go-this will give it a better texture when cooking.
• In a bowl, mix greens and mint. In another, combine the sliced onions with a pinch of salt and pepper and a squeeze of lemon juice. Mix well, then stir in the parsley.
• Grill the kebabs until golden on all sides. Dress the greens and mint with a splash of olive oil, a squeeze of lemon juice and salt and pepper.
• Meanwhile, warm flatbreads for 30 seconds on your griddle pan or under broiler, then divide between plates and top each with some dressed salad leaves and onions.
• When your kebabs are cooked, slip them off their skewers onto flatbreads. Sprinkle with the rest of sumac,chili,cumin,fresh thyme and a little salt and pepper. Drizzle with yogurt before rolling up and serving.