Cracked Wheat And Lamb Kebabs Semit Kebab Recipes

ARMENIAN SHISH KEBAB - DAVIDIAN STYLE

Steps:

• Marinate lamb for 24 hours in first group of ingredients, in covered container or zip lock bag in refrigerator.
• Remove meat from marinade and skewer.
• Place whole plum tomatoes together on one skewer, lengthwise.
• Skewer green peppers together on one skewer, lengthwise.
• Cook peppers and tomatoes over hot coals until browned, turning frequently. Remove from skewers into serving platter and cover to keep warm.
• Cook meat over hot coals until browned, turning frequently, until crispy brown on the outside and medium rare on the inside. Remove from skewers to same platter as veggies.
• Serve with Rice Pilaf and enjoy!

SPICED LAMB AND BEEF KEBABS / LULA KEBAB

Steps:

• 1. Combine the lamb, beef, onion, chile, egg, dill, cilantro, 2 teaspoons salt, the pepper, 1 teaspoon cumin, and the turmeric in a large bowl. Knead and squeeze the mixture with your hands until thoroughly blended, 3 to 4 minutes. Transfer the mixture to a large heavy skillet and set over very low heat. Cook just until the mixture is warmed through, stirring constantly with a wooden spoon. Remove from the heat and let stand until completely cooled.2. To test the mixture for seasoning, sauté a small amount of it in a nonstick skillet until cooked through, then taste, adding salt or cumin to the remaining mixture as necessary it should be highly seasoned.3. Line a baking sheet with plastic wrap. Divide the mixture into 8 equal portions. Lightly wet your hands with cold water, then, starting about 1 inch from the tip of a skewer, mold each portion around the skewer to form a flattish sausage 11 to 12 inches long and 1 inch wide. Using the fore- and middle fingers of one hand in scissors fashion, make a series of shallow ridges the length of the sausage, perpendicular to the skewer. Place each kebab as it is made on the prepared baking sheet, then cover loosely with plastic wrap and refrigerate at least 1 hour or as long as overnight.4. If desired, set up the grill for grateless grilling. Preheat the grill to high.5. When ready to cook, if not using the grateless method, generously oil the grate. Arrange the kebabs on the grill as described in the grateless method, or arange directly on the hot oiled grate. Grill, turning with tongs, until nicely browned on both sides and cooked through, 6 to 8 minutes in all. Serve immediately.Makes 8 kebabs serves 8 as an appetizer, 4 as an entrée

LAMB IN LAVASH / LYULYA KEBAB

Steps:

• 1. Place the lamb and onion in a food processor and process until the onion is ground very fine. Add the flour, chopped parsley, slivered basil, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper and process briefly to combine. To test the mixture for seasoning, sauté a small amount of it in a nonstick skillet until cooked through, then taste, adding salt or pepper to the remaining mixture as necessary it should be highly seasoned. Transfer to a large bowl, cover, and refrigerate for 20 minutes.2. If desired, set up the grill for grateless grilling. Preheat the grill to high.3. Line a baking sheet with plastic wrap. Divide the meat mixture into 8 equal portions. Lightly wet your hands with cold water, then mold each portion around a skewer to form a sausage about 12 inches long and 3/4 inch wide. Place each kebab as it is made on the prepared baking sheet (see Note).4. When ready to cook, if not using the grateless grill method, generously oil the grate. Arrange the kebabs as described in the grateless method, or arrange directly on the hot oiled grate. Grill, turning with tongs, until nicely browned on both sides and cooked through, 6 to 8 minutes in all.5. Remove the kebabs to a platter and arrange the lavash in one layer on the grill grate. Grill just until warm and pliable, about 20 seconds per side. Remove from the grill and cut into 5 3 4 inch strips.6. Use a strip of lavash to protect your hand as you slide each sausage off its skewer onto a platter. Cut each sausage into three 4-inch pieces. Wrap each piece, along with a whole basil leaf and a sprig of parsley, in a strip of lavash. Arrange the bundles on a serving platter and sprinkle with the sliced scallions and pomegranate seeds. Serve accompanied, if desired, by ground sumac.Makes 24 pieces serves 8 to 12 as an appetizer, 4 to 6 as an entréeNote: If not planning to cook immediately, cover loosely with plastic wrap and refrigerate.

THE ORIGINAL KARIM'S SEEKH KEBAB

Steps:

• 1. Combine the split peas and turmeric in a medium-size saucepan with water to cover. Bring to a boil over high heat, then reduce the heat to medium and simmer the peas, uncovered, until just tender but not mushy, 12 to 15 minutes you should be able to crush a properly cooked pea between your thumb and forefinger. Drain the peas in a colander and let cool.2. Grind the cooled peas to a coarse meal in a food processor. Stir the peas into the lamb in a large bowl along with the garlic, scallions, cilantro, ginger, 1 teaspoon salt, the cumin seeds, 1/2 teaspoon pepper, and 1/4 teaspoon cayenne, then knead and squeeze the mixture with your hands until thoroughly blended, 3 to 4 minutes. To test the mixture for seasoning, sauté a small amount of it in a nonstick skillet until cooked through, then taste, adding salt, pepper, or cayenne to the remaining mixture as necessary it should be highly seasoned. Cover and refrigerate the meat mixture for 1 hour.3. If desired, set up the grill for grateless grilling. Preheat the grill to high.4. Line a baking sheet with plastic wrap. Divide the meat mixture into 4 equal portions. Lightly wet your hands with cold water, then, starting about 1 inch from the tip of a skewer, mold one portion of the mixture around the skewer to form a sausage about 10 inches long and 1 inch in diameter. Place each kebab as it is made on the prepared baking sheet (see Note).5. When ready to cook, if not using the grateless method, generously oil the grate. Arrange the kebabs on the grill as described in the grateless method, or arrange directly on the hot oiled grate. Grill, turning with tongs, until nicely browned and cooked through, 6 to 8 minutes in all.6. Slide each sausage off its skewer onto a serving plate (if serving with naan, use it to protect your hand as you remove the sausages). Serve accompanied by sliced onion and lemon wedges.Makes 4 sausages serves 4 as an entréeNote: If not planning to cook immediately, cover loosely with plastic wrap and refrigerate.

CRACKED WHEAT AND LAMB KEBABS / SEMIT KEBAB

Steps:

• 1. Place the bulgur in a bowl with cold water to cover by 1 inch and let soak for 2 hours.2. If desired, set up the grill for grateless grilling. Preheat the grill to high.3. Place the meat in a large bowl. Drain the bulgur in a strainer, then squeeze it between your fingers to wring out all the water. Add the bulgur to the ground meat along with the onion, garlic, mint, 1 teaspoon Aleppo pepper, 1 teaspoon salt, 1/2 teaspoon black pepper, the hot pepper flakes, and allspice. Knead and squeeze the mixture with your hands until thoroughly blended, 3 to 4 minutes. To test the mixture for seasoning, sauté a small amount of it in a nonstick skillet until cooked through, then taste, adding Aleppo pepper, salt, or black pepper to the remaining mixture as necessary it should be highly seasoned.4. Line a baking sheet with plastic wrap. Divide the meat mixture into 6 equal portions. Lightly wet your hands with cold water, then mold each portion of the mixture around a skewer to form a sausage 11 to 12 inches long and 1 inch in diameter. Place each kebab as it is made on the prepared baking sheet (see Note).5. When ready to cook, if not using the grateless method, generously oil the grate. Arrange the kebabs as described in the grateless method, or arrange directly on the hot oiled grate. Grill, turning with tongs, until nicely browned and cooked through, about 8 minutes in all.6. Use a lavash to protect your hand as you slide each sausage off its skewer onto a serving plate. Serve immediately, accompanied by lavash.Serves 4 to 6Note: If not planning to cook immediately, cover loosely with plastic wrap and refrigerate.