Kababdilruba Recipes

LAMB KABOBS

Steps:

• Cut the lamb into 1 to 1 1/2 -inch cubes or pieces and put them in a large bowl. Season with kosher salt and black pepper.
• In the bowl of a food processor fitted with a blade, combine the onion, garlic, spices, parsley, olive oil and lemon juice. Cover and run the processor until everything is finely chopped (you should end up with a thick onion marinade).
• Pour the onion marinade over the lamb and mix well to make sure all the lamb is well coated with the marinade. Cover and refrigerate for up to 2 hours. (If you do not have time, leave the kabobs to marinate at room temperature for about 30 minutes).
• Brush the grates of a gas grill (or an indoor griddle) with oil and heat.
• Shake excess marinade off and thread the lamb pieces on some long skewers, allowing a little room between pieces (I used 6 wooden skewers that have been soaked in water).
• Assemble the lamb kabobs in one single layer over your heated grill or griddle. Grill over high heat, turning each kabob one-quarter turn every couple minutes, until the meat is browned all over, anywhere from 7 to 9 minutes, depending on how well you like your lamb cooked (7 minutes on my grill produced medium-rare kabobs).

SERBIAN ĆEVAPI U LEPINJA SA KAJMAKOM (KEBABS IN FLAT BREAD WITH KAYMAK)

Steps:

• Cut the meat into 1" cubes to go through your meat grinder. Grind all the meat together and run through your grinder twice.
• Add salt and pepper to the meat mixture and mix thoroughly
• Form the meat into small size sausages a little bigger than your thumb and about 3 inches long. (you can do this preparation ahead of time and have them rest in the refrigerator, overnight is okay as long as they are covered.)
• Grill the kebabs over hardwood coals on a BBQ for the best flavor. You can use a small amount of cooking oil to baste the kebabs and keep them from sticking to your grill.
• When the kebabs are almost finished cooking, warm the flat bread on the grill.
• Take off the flat bread Lipinja, smear with the Kaymak, put several kebabs on the bread and top with onions, crushed red peppers and parsley.
• Instructions for the Lepinja (Serbian Flat Bread)
• Pour the flour into a large bowl making a dent in the middle. Put the Yeast and sugar and salt in the dent.
• Add the warm water and knead it to make a soft dough. Mix 5- 10 minutes until you see airy bubbles.
• Once you are happy with the dough, pour 1-2 teaspoons of cooking oil around the edges of the dough, making sure the oil surrounds the dough in the bowl.
• Cover the bowl with plastic wrap and leave it until the dough rises.
• When the dough rises, slowly turn it over and let it rise again, repeat this process two more times.
• After the last rise, take the dough out of the bowl and place on a floured surface, divide into four equal balls.
• Put floured parchment paper on a baking tray
• Place each floured ball onto the tray
• Let rest for 10 minutes then shape each lepinja by spreading out the dough into a circle and poke with a fork many times.
• Baste the top of each lapinja with the egg yolk.
• Put the baking tray into the oven at 440 degrees , they should take about 15-20 minutes to until they are golden brown.
• Put into a kitchen towel to keep soft when finished.
• NOTE: If you need to make some Kaymak
• Kaymak is a creamy dairy product. It is made from cow or sheep's milk. If you cannot find Kaymak, combine 1 part sour cream, with 1 part softened cream cheese, and ½ part feta. Mash up feta and blend all ingredients until smooth. Refrigerate for 30 minutes and serve at room temperature.

LEBANESE LAMB KEFTA (LAMB KABOBS)

Steps:

• Combine onion, bread crumbs, garlic, parsley, mint, salt, 7 spice blend and egg in a bowl. Add lamb and mix well.
• Divide the mixture into 8 portions. Shape each portion around a skewer, forming a log that is about 2 inched wide and 6 inches long. Slightly flatten it so that the center will cook well.
• Heat a grill pan over medium heat. Spray with nonstick cooking spray and grill skewers for 5-6 minutes on each side, or until cooked to desired doneness. Serve immediately with pita bread, hummus and tabuleh.
• *For the Lebanese 7 spice blend: mix equal parts of allspice, black pepper, cinnamon, cloves, nutmeg, fenugreek and ground dry ginger. Mix well and store in an air tight container.