Turkish · Dinner
Twisted Minced Meat Skewers
Twisted spiral skewers of hand-minced lamb, worked with onion, garlic, parsley and Turkish spices, then wound tightly around flat metal skewers and grilled over high heat until charred outside and juicy within. Served with a squeeze of lemon and warm gluten-free flatbread on the side.
$5
20 minsPrep
10 minsCook
30 minsTotal
MediumLevel
Nutrition per serving
588Calories
37.9gProtein
34.1gFat
33.9gCarbs
3.6gSugar
5.4gFiber
1610mgSodium
137mgChol
12.9gSat Fat
680mgPotassium
95mgCalcium
5.4mgIron
2.4mcgVitamin B12
14mgVitamin C
Goes well with
Turkish Red Wine (Boğazkere or Öküzgözü)
local
Ayran
international
gluten-free
protein-rich
high-fiber
gluten-free
Instructions
1
Prep
Finely grate the onion and garlic. Finely chop the parsley. Knead the ground lamb with onion, garlic, parsley, cumin, paprika, sumac, cayenne, salt and pepper by hand until pasty and holds together when pressed.
2
Chill
Cover the bowl and refrigerate for 20 minutes until the mince firms up and grips the skewer.
3
Build
Divide the mince into two portions and mould each around a flat metal skewer, pressing and twisting with wet hands into a tight spiral along the whole length.
4
Grill
Brush the skewers with olive oil and grill over high heat for 8 to 10 minutes, turning every 2 minutes, until deeply charred outside and the centre is no longer pink.
5
Rest
Move the skewers to a plate and rest for 3 minutes so the juices settle back into the meat.
6
Plate
Warm the gluten-free flatbread briefly on the grill, then slide the lamb off the skewers onto the plate alongside it with a lemon wedge for squeezing.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 360g360g ground lamb
- 11 onion
- 4 cloves4 cloves garlic
- 4 tbsp4 tbsp parsley
- 2 tsp2 tsp ground cumin
- 2 tsp2 tsp paprika
- 1 tsp1 tsp ground sumac
- 1/2 tsp1/2 tsp cayenne
- 1 tsp1 tsp salt
- 1/2 tsp1/2 tsp black pepper
- 2 tsp2 tsp olive oil
- 22 gluten-free flatbread (about 2.1 oz/60g)
- 22 lemon wedge
