Grilled Lamb Kofta Kebabs Or Panini W Pistachios And Spicy Salad Recipes

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GRILLED LAMB KOFTA KEBABS WITH PISTACHIOS & SPICY SALAD WRAP



Grilled lamb kofta kebabs with pistachios & spicy salad wrap image

These authentic lamb koftas are just how kebabs should be - fresh, spicy and full of flavour!

Provided by Jamie Oliver

Categories     Mains     Jamie at Home     Alfresco     BBQ food

Time 30m

Yield 6

Number Of Ingredients 14

500 g trimmed shoulder or neck fillet of quality lamb, chopped into 2.5cm chunks
2 heaped tablespoons fresh thyme leaves
1 level tablespoon ground chilli
1 level tablespoon ground cumin
4 level tablespoons sumac, or finely grated zest of 1 lemon
1 good handful of shelled pistachio nuts
a few handfuls of mixed salad leaves, such as romaine or cos, endive and rocket, washed, spun dry and shredded
½ a bunch of fresh mint, (15g), leaves picked
1 red onion, peeled and very finely sliced
1 lemon
1 bunch fresh flat-leaf parsley, (30g), leaves picked
extra virgin olive oil
4 large flatbreads or tortilla wraps
4 tablespoons fat-free natural yoghurt

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.

Nutrition Facts : Calories 317 calories, Fat 20.3 g fat, SaturatedFat 6.7 g saturated fat, Protein 20.9 g protein, Carbohydrate 11.6 g carbohydrate, Sugar 2.7 g sugar, Sodium 0 g salt, Fiber 0 g fibre

GRILLED LAMB KOFTA KEBABS OR PANINI W PISTACHIOS AND SPICY SALAD



Grilled Lamb Kofta Kebabs or Panini W Pistachios and Spicy Salad image

This recipe I first found on Foodnetwork.com and misplaced it and today came across it in the The Province Newspaper. I love trying new recipes and this was a good recipe for lamb. Sumac is a reddish spice from Middle East that is slightly sour , lemony taste. Look for bags of it ( usually ground ) at Middle Eastern grocery stores and I have found in Real Canadian Superstore. If you can't find it substitute finely grated zest of one lemon.

Provided by Loreene J.

Categories     Lunch/Snacks

Time 40m

Yield 4 Wraps, 4 serving(s)

Number Of Ingredients 17

1 lb lamb shoulder, trimmed or 1 lb lamb fillet, cut into 1-inch chunks
2 tablespoons fresh thyme leaves
1 tablespoon ground red chili pepper
1 tablespoon ground cumin
4 tablespoons sumac
1 teaspoon sea salt
1 teaspoon fresh ground black pepper
1/2 cup unsalted shelled pistachio
4 skewers
4 cups mixed greens, such as romaine, endive and arugula, shredded
1/3 cup fresh mint leaves
1 small red onion, peeled and finely sliced
1 lemon
1/2 cup fresh flat-leaf parsley
1 -2 tablespoon extra virgin olive oil
4 large flat bread or 4 large flour tortillas
4 tablespoons plain yogurt

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.

Nutrition Facts : Calories 457.6, Fat 36.1, SaturatedFat 12.3, Cholesterol 83.7, Sodium 687.2, Carbohydrate 12.7, Fiber 4.6, Sugar 2.9, Protein 24

GRILLED LAMB KOFTA KEBABS WITH PISTACHIOS AND SPICY SALAD WRAP



Grilled Lamb Kofta Kebabs with Pistachios and Spicy Salad Wrap image

Authentic kebabs are delicious, full of nuts, spices, herbs and fruit, as anyone who's tasted proper Middle Eastern cooking knows. In this recipe I'm using a spice called sumac - it has a lovely flavor - but if you can't find it, try lemon zest instead. Buy really good ground lamb, or else a cut of trimmed shoulder or neck fillet and grind it up at home in a food processor. If you buy slightly older lamb (mutton), it's important to ask your butcher to remove the sinews, and that you cook the meat for a few minutes longer. This dish is best cooked on a barbecue over hot coals, but if that's not possible, put your broiler on to its highest setting or heat up a griddle pan. Either way, get your cooking source preheated.

Provided by Jamie Oliver

Categories     appetizer

Time 40m

Yield 4 servings

Number Of Ingredients 16

1 pound trimmed shoulder or neck fillet of lamb, chopped into 1-inch chunks
2 heaping tablespoons fresh thyme leaves
1 level tablespoon ground chili pepper
1 level tablespoon ground cumin
4 level tablespoons sumac, if you can find any, or 1 lemon, zest finely grated
Sea salt and freshly ground black pepper
A good handful shelled pistachio nuts
A few handfuls mixed salad leaves, such as romaine, endive and arugula, washed, spun dry and shredded
A few handfuls mixed salad leaves, such as romaine, endive and arugula, washed, spun dry and shredded
A small bunch fresh mint, leaves picked
1 red onion, peeled and very finely sliced
1 lemon
A bunch of fresh flat-leaf parsley, leaves picked
Extra-virgin olive oil
4 large flatbreads or tortilla wraps
4 heaping tablespoons plain yogurt

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.
  • "Our agreement with the producers of "Jamie at Home" only permit us to make 2 recipes per episode available online. Food Network regrets the inconvenience to our viewers and foodnetwork.com users"

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