Recipe: Lamb Aleppo kebabs

Lamb Aleppo kebabs

Sustainably raised Alberta lamb, expertly spiced and enriched with lamb abdominous for kebabs that are genuinely unforgettable.

Ingredients-

·         Coarsely crushed lamb- 4 lbs (approximately 8 cups)

·         Peeled garlic- 7 teaspoons (approximately 12 cloves)

·         Cilantro- 1/4 cup, finely chopped

·         Aleppo pepper- 4 tablespoons

·         Dried mint leaves- 2 tablespoons

·         Salt- 2 teaspoons

·         Mild reddish capsicum paste- 3/4 cup

·         Roasted cumin powder- 2 teaspoons

·         Cinnamon powder- 1/8 teaspoon

·         Fresh parsley- 1/4 cup, finely chopped

·         Lamb fat- 1 cup

·         Mild reddish capsicum paste (2 pcs)- 2 tablespoons

·         White onion- 1 cup, finely chopped

·         Cayenne pepper- 1/2 teaspoon

·         Sumac- 1 tablespoon

·         Black capsicum powder- 4 teaspoons

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·         Fresh reddish pepper- 1 1/2 cups, finely chopped

Instructions-

1. Prepare the Lamb and Fat- Start by grinding the lamb and creaming the lamb abdominous separately. Set them aside.
2. Chop and Prepare Vegetables- Finely chop the onions, garlic, and caller reddish peppers. Once chopped, usage a cheesecloth to compression retired immoderate excess moisture from this premix to guarantee a dry, flavorful kebab.
3. Prepare Herbs- Finely chop the caller parsley and cilantro, mounting them speech for aboriginal use.
4. Combine Ingredients- In a ample mixing bowl, harvester the crushed lamb with each the ingredients but the lamb fat. Mix thoroughly to guarantee each the flavors are good incorporated.
5. Incorporate Lamb Fat- Carefully premix successful the creamed lamb fat. Be gentle and debar overmixing, arsenic this tin impact the texture of your kebabs.
6. Skewer and Grill- Skewer the seasoned crushed lamb onto metallic skewers. Grill implicit a charcoal grill, ensuring adjacent cooking and a delicious, smoky flavor.