Kabab Paradise Grill Recipe

Description:

A vibrant and colorful dish featuring juicy grilled lamb kababs nestled in a medley of brightly colored bell peppers and succulent tomatoes. The lamb is seasoned with warm spices, giving it a rich and savory flavor. The peppers offer a slightly sweet and smoky counterpoint, while the fresh mint and lemon juice provide a refreshing zing. The kababs are glistening from the juices released during cooking, and the overall presentation is one of lively, mouthwatering appeal. The aroma is a delightful blend of grilled lamb, sweet peppers, and fresh herbs.

Ingredients:

• - 1 lb ground lamb
• - 1/2 cup finely chopped onion
• - 1/4 cup finely chopped cilantro
• - 2 cloves garlic, minced
• - 1 tsp ground cumin
• - 1 tsp ground coriander
• - 1/2 tsp turmeric powder
• - 1/4 tsp cayenne pepper (optional)
• - Salt and pepper to taste
• - 1 tbsp olive oil
• - 1 green bell pepper, thinly sliced
• - 1 red bell pepper, thinly sliced
• - 1 yellow bell pepper, thinly sliced
• - 1/2 cup chopped tomatoes
• - 1/4 cup lemon juice
• - 1/4 cup chopped fresh mint

Instructions:

1. 1. In a large bowl, combine the ground lamb, onion, cilantro, garlic, cumin, coriander, turmeric, cayenne pepper (if using), salt, and pepper. Mix well with your hands until thoroughly combined.
2. 2. Shape the lamb mixture into small patties, about 2 inches in diameter and 1/2 inch thick.
3. 3. Heat the olive oil in a large skillet or griddle over medium-high heat.
4. 4. Add the lamb kabab patties to the hot skillet and cook for 3-4 minutes per side, or until browned and cooked through. Use a meat thermometer to ensure an internal temperature of 160°F (71°C).
5. 5. Remove the cooked kababs from the skillet and set aside.
6. 6. Add the sliced bell peppers to the skillet and cook for 3-4 minutes, stirring occasionally, until softened and slightly charred.
7. 7. Add the chopped tomatoes to the skillet and cook for another 2 minutes.
8. 8. Stir in the lemon juice and chopped mint. Cook for 1 minute more, allowing the sauce to slightly thicken.
9. 9. Return the kababs to the skillet and toss gently to coat them in the bell pepper and tomato sauce. Serve immediately.