INGREDIENTS
#### For the Kebabs:
- 1 cup burghul wheat
- 1 pound ground lamb
- 1 small onion, finely chopped
- 2-3 garlic cloves, minced
- 1 tablespoon ground cumin
- 1 tablespoon ground coriander
- 1 teaspoon ground cinnamon
- 1 teaspoon ground paprika
- 1 teaspoon ground allspice
- Salt and pepper to taste
- 1/4 cup fresh parsley, finely chopped
- 1/4 cup fresh mint, finely chopped
- 1 egg, lightly beaten (optional, for binding)
- Olive oil for brushing
#### For Serving:
- Pita bread or flatbreads
- Fresh vegetables (tomatoes, cucumbers, red onion)
- Fresh herbs (parsley, mint)
- Lemon wedges
- Yogurt sauce or tahini sauce
INSTRUCTIONS
#### Preparing the Burghul:
1. Place the burghul in a bowl and cover it with boiling water. Let it sit for about 20 minutes until the burghul is tender and has absorbed the water.
2. Drain any excess water and squeeze out excess moisture using a clean kitchen towel.
#### Preparing the Kebab Mixture:
3. In a large bowl, combine the ground lamb, soaked and drained burghul, chopped onion, minced garlic, cumin, coriander, cinnamon, paprika, allspice, salt, pepper, parsley, and mint. Mix thoroughly to ensure the spices and herbs are evenly distributed.
4. If the mixture seems too loose, add a lightly beaten egg to help bind it together.
#### Shaping the Kebabs:
5. Preheat your oven to 400°F (200°C). Line a baking sheet with aluminum foil or parchment paper and place a baking rack on top.
6. Take small portions of the mixture and shape them into oval or cylindrical kebabs. You can also shape them around wooden or metal skewers if desired.
7. Place the kebabs on the prepared baking rack.
#### Baking the Kebabs:
8. Lightly brush the kebabs with olive oil to help them develop a nice golden-brown color and prevent them from drying out.
9. Bake in the preheated oven for about 20-25 minutes, turning the kebabs halfway through, until they are nicely browned and cooked through. The internal temperature should reach 160°F (71°C).
#### Serving:
10. Let the kebabs rest for a few minutes after baking.
11. Serve the lamb and burghul kebabs with pita bread or flatbreads, fresh vegetables, herbs, and a squeeze of lemon juice. Add yogurt sauce or tahini sauce on the side for extra flavor.
### Yogurt Sauce (Optional)
- 1 cup plain yogurt
- 1 tablespoon lemon juice
- 1 garlic clove, minced
- Salt and pepper to taste
- Fresh herbs (parsley, mint) for garnish
**Preparation:**
- Mix all the ingredients together in a bowl and serve alongside the kebabs.
Enjoy your baked lamb and burghul kebabs!
BAKING HACKS
1. **Preheat the Oven:**
- Preheat your oven to 400°F (200°C). This ensures the kebabs cook evenly and develop a nice crust.
2. **Use a Baking Rack:**
- Place a baking rack on a baking sheet. This allows the heat to circulate around the kebabs, ensuring they cook evenly and any excess fat drips away.
3. **Line the Baking Sheet:**
- Line the baking sheet with aluminum foil or parchment paper for easy cleanup.
4. **Brush with Oil:**
- Lightly brush the kebabs with olive oil before baking. This helps them develop a nice golden-brown color and prevents them from drying out.
5. **Turn Halfway:**
- Turn the kebabs halfway through the cooking time to ensure even browning on all sides.
6. **Use a Meat Thermometer:**
- To ensure the lamb is cooked through, use a meat thermometer. The internal temperature should reach 160°F (71°C).
### Baking Instructions
1. **Prepare the Kebabs:**
- Follow the recipe to prepare and shape the lamb and bulgur mixture into kebabs.
2. **Arrange on Rack:**
- Place the kebabs on the baking rack set over the lined baking sheet.
3. **Bake:**
- Bake in the preheated oven for about 20-25 minutes, turning the kebabs halfway through. Check for doneness with a meat thermometer.
4. **Rest:**
- Let the kebabs rest for a few minutes after baking. This helps the juices redistribute, making the kebabs more flavorful and juicy.
### Additional Tips
- **Flavor Enhancements:**
- Marinate the lamb mixture for an hour or more before shaping the kebabs to enhance the flavors.
- **Size Consistency:**
- Make sure all the kebabs are of uniform size to ensure even cooking.
- **Moisture Control:**
- If the mixture seems too dry, add a tablespoon of yogurt or a beaten egg to help keep the kebabs moist.
By following these hacks and tips, you'll be able to enjoy delicious, evenly cooked lamb and burghul kebabs straight from the oven.
NUTRITIONAL BREAKDOWN
(Per Serving)
#### For the Kebabs (assuming the recipe makes 4 servings):
- **Calories:** 320 kcal
- **Protein:** 23g
- **Carbohydrates:** 22g
- **Dietary Fiber:** 5g
- **Sugars:** 2g
- **Fat:** 16g
- **Saturated Fat:** 6g
- **Cholesterol:** 75mg
- **Sodium:** 300mg
- **Vitamins and Minerals:**
- **Vitamin A:** 15% of the Daily Value (DV)
- **Vitamin C:** 10% of the DV
- **Calcium:** 5% of the DV
- **Iron:** 20% of the DV
#### For the Yogurt Sauce (Optional, per serving if divided into 4 servings):
- **Calories:** 50 kcal
- **Protein:** 4g
- **Carbohydrates:** 3g
- **Sugars:** 3g
- **Fat:** 2g
- **Saturated Fat:** 1g
- **Cholesterol:** 5mg
- **Sodium:** 50mg
- **Vitamins and Minerals:**
- **Vitamin A:** 2% of the DV
- **Vitamin C:** 2% of the DV
- **Calcium:** 10% of the DV
- **Iron:** 2% of the DV
This nutritional breakdown provides a general idea and can help you adjust the recipe to fit your dietary needs.
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