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Poultry and meat 125
Meat kebabs, lamb [Index: ]
MCRC00903989_BO_Hackfleischspiesse_vom_Lamm-010_F39MCRC00917883_SE_Hackfleischspiesse_vom_Lamm-013MCRC00900565_NF_Hackfleischspiesse_vom_Lamm-013_RZ0MeatLambPreparation methodsGrillingRecipe categoriesMeat
For 4 servings
Wire rack and universal pan
MEAT KEBABS:
1 kg lamb mince
1 large onion
3 garlic cloves
2 tbsp cooking oil
Salt
Black pepper, freshly ground
1 level tsp ground cumin (cumin seeds)
1 level tsp ground coriander
½ tsp cinnamon
1 tsp harissa or chilli paste
1 egg
3 tbsp breadcrumbs
IN ADDITION:
Cooking oil for brushing and for the wire rack
Metal skewers
Per serving
495 kcal, 13 g carbs, 26 g fat, 54 g protein, 1 BU
PREPARATION
1. Ask your butcher to run the minced meat through the mincer twice.
2. Peel and very finely dice the onion and garlic. Briefly sweat in the oil.
3. Add the seasonings, egg, breadcrumbs and onion and garlic mixture to the meat and knead
everything together thoroughly.
4. Brush the wire rack with oil. Shape the mixture into small, oblong rissoles and divide them
between 8 metal skewers.
5. Brush with oil and grill as indicated.
Setting procedure:
Grill, large area
250 °C
Grilling time: 25-30 minutes
Tip:
If you do not have any
skewers, you can also grill the small rissoles
directly, as indicated.
!
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