Baked turkish lamb kababs

INGREDIENTS 

- 500g lamb shoulder or leg, cut into 1-inch cubes

- 1/2 cup plain yogurt

- 2 tablespoons olive oil

- 2 cloves garlic, minced

- 1 tablespoon paprika

- 1 teaspoon ground cumin

- 1 teaspoon salt

- 1/2 teaspoon black pepper

- 1/4 teaspoon cayenne pepper (optional)

- 2 tablespoons chopped fresh parsley

- 2 tablespoons chopped fresh mint

- 10-12 wooden skewers, soaked in water for 30 minutes

INSTRUCTIONS 

1. Preheat the oven to 400°F (200°C).

2. In a large bowl, whisk together yogurt, olive oil, garlic, paprika, cumin, salt, black pepper, and cayenne pepper (if using).

3. Add the lamb cubes and mix well to coat. Cover and refrigerate for at least 30 minutes or up to 2 hours.

4. Thread the marinated lamb cubes onto the skewers, leaving a small space between each piece.

5. Place the skewers on a baking sheet lined with parchment paper.

6. Bake for 20-25 minutes, or until the lamb is cooked through and slightly browned on the outside.

7. Serve hot, garnished with parsley and mint. Traditionally, Turkish lamb kebabs are served with a side of grilled vegetables, salad, or bread.

Tips:

- To enhance the flavor, you can add a few slices of onion, bell pepper, or tomato to the skewers along with the lamb.

- If you prefer a crisper exterior, you can broil the kebabs for an additional 2-3 minutes after baking.

Enjoy your delicious baked Turkish lamb kebabs!

BAKING HACKS 

1. High heat: Bake at 425°F (220°C) for the first 10-12 minutes to get a nice crust on the outside, then reduce heat to 375°F (190°C) for the remaining time.

2. Broiling: Finish the kebabs under the broiler for 2-3 minutes to get a crispy, caramelized exterior.

3. Metal skewers: Use metal skewers instead of wooden ones to prevent burning and promote even cooking.

4. Line the baking sheet: Use a silicone mat or parchment paper to prevent the kebabs from sticking and make cleanup easier.

5. Don't overcrowd: Leave some space between the skewers to ensure even cooking and prevent steaming instead of browning.

6. Use a rack: Place the skewers on a wire rack set over a baking sheet to allow air to circulate and promote crispy bottoms.

7. Marinate longer: Marinate the lamb for a few hours or overnight to intensify the flavors and tenderize the meat.

8. Add aromatics: Place sliced onions, bell peppers, or lemons on the baking sheet with the kebabs for added flavor and aroma.

9. Don't overbake: Cook the kebabs until they're cooked through but still slightly pink in the center for maximum tenderness and flavor.

10. Resting time: Let the kebabs rest for a few minutes before serving to allow the juices to redistribute and the meat to relax.

By incorporating these hacks, you'll achieve perfectly baked Turkish lamb kebabs with a delicious crust and tender interior!

NUTRITIONAL BREAKDOWN 

per serving, assuming 4-6 skewers

*Calories:* 350-450 per serving

*Macronutrients:*

- *Protein:* 35-40g (lamb is an excellent source of protein)

- *Fat:* 20-25g (mostly from lamb and olive oil)

- *Carbohydrates:* 10-12g (from yogurt, garlic, and spices)

*Micronutrients:*

- *Sodium:* 400-500mg (from lamb, yogurt, and spices)

- *Potassium:* 450-550mg (from lamb, yogurt, and spices)

- *Vitamin B12:* 20-25% of the Daily Value (DV)

- *Vitamin B6:* 10-15% of the DV

- *Niacin (B3):* 20-25% of the DV

- *Vitamin E:* 10-15% of the DV

- *Iron:* 15-20% of the DV

- *Zinc:* 10-15% of the DV

*Other nutrients:*

- *Saturated fat:* 8-10g (mostly from lamb and olive oil)

- *Cholesterol:* 60-70mg (from lamb and yogurt)

- *Fiber:* 0-1g (from spices and herbs)

Please note that this breakdown is an estimate and may vary based on specific ingredients, portion sizes, and cooking methods. Lamb is a nutrient-dense food, and these kebabs can be a healthy addition to a balanced diet when consumed in moderation.