Cook the Book: Ground Lamb Kebabs with Turkish Hot Peppers

Name: Cook the Book: Ground Lamb Kebabs with Turkish Hot Peppers
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 1 Tbsp Aleppo pepper, or 1 to 3 teaspoons hot red pepper flakes and 2 teaspoons fresh lemon juice; 1 teaspoons freshly ground black pepper; 1 teaspoon coarse salt (kosher or sea); 1 bunch fresh flat-leaf parsley, coarsely chopped; 680 grams finely chopped ground lamb; 1 red onion, cut in half lengthwise and thinly sliced crosswise; 2 Tbsps sumac powder, or 1 tablespoon fresh lemon juice; 1 Tbsp sweet or hot paprika, preferably Turkish

You can never have too many main course recipes, so give Cook the Book: Ground Lamb Kebabs with Turkish Hot Peppers From preparation to the plate, this recipe takes around 45 minutes. A mixture of aleppo pepper, pepper, paprika, and a handful of other ingredients are all it takes to make this recipe so scrumptious. To use up the coarse salt you could follow this main course with the Healthy Raw Chocolate Pudding as a dessert.

Instructions

Place the Aleppo pepper in a small bowl with 1 tablespoon of hot water.

Ingredients you will need

Aleppo Pepper

Water

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Bowl

Let stand until pastelike, about 5 minutes.

Place the ground lamb in a mixing bowl.

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Ground Lamb

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Mixing Bowl

Add the pepper paste, parsley, paprika, salt, and black pepper. After lightly wetting your hands with cold water, knead the lamb mixture together by hand, squeezing out any air bubbles.

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Pepper

Paprika

Parsley

Water

Lamb

Salt

Divide the lamb mixture into 4 equal portions. Mold the lamb mixture onto the skewers to make flat skinless sausages that are about 7 inches long, 1 inch wide, and A inch thick, pinching the meat with your thumb, middle finger, and ring finger.

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Sausage

Lamb

Meat

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Skewers

Place the kebabs on a baking dish with raised sides, or on a platter lined with plastic wrap. Refrigerate the kebabs, covered, until you are ready to grill.

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Wrap

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Plastic Wrap

Baking Pan

Grill

Set up the grill for direct grilling and preheat it to high.

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Grill

When ready to cook, brush and generously oil the grill grate, if using. Arrange the kebabs over the heat and grill them until browned outside and cooked to taste, 3 to 4 minutes per side for medium. (Turks prefer their meat well-cooked.)

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Meat

Cooking Oil

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Grill

Using the lavash to protect your hands, slide the grilled kebabs off the skewers onto a platter or plates. Blot the lamb fat off the kebabs onto the lavash, then grill it until lightly toasted, 1 to 2 minutes per side, turning with tongs. Watch the lavash; it can burn quickly.

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Lavash Bread

Lamb

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Skewers

Grill

Tongs

Cut the toasted lavash into 4-inch squares for serving with the lamb, and serve at once with the onion relish on the side.

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Lavash Bread

Relish

Onion

Lamb

Place the onion in a mixing bowl lined with a clean cotton dish towel.

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Onion

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Mixing Bowl

Kitchen Towels

Add the salt and toss to mix.

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Salt

Let the onion mixture stand for about 5 minutes. Working over the bowl, squeeze the onion as tightly as possible by gathering up and twisting the ends of the dish cloth to wring out the onion juice. Set the onion water aside for another use.

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Juice