Mogul Kebabs With Raisin-Pistachio Stuffing
"From those raisin guys @ the California Raisin Marketing Institute - they credit
the Culinary Institute of America at Greystone. Made these over the grill Memorial weekend - the burst of sweet-crunch the dab of raisin/nuts give in the center nicely balances the flavorful richness of the meat. They grill fast & are eaten up faster - some folks sprinkled a bit of sea salt on them but most of use thought they were perfect as is - balanced by a Fattoush salad, salty with kalamata olives & feta. Servd as appetizer - need to triple recipe next time - it was that good!"
- Ready In:
- 1hr
- Ingredients:
- 13
- Serves:
-
4
ingredients
- 4 tablespoons vegetable oil, divided
- 2 teaspoons garlic, chopped
- 1 1⁄2 teaspoons gingerroot, chopped
- 1 lb lean ground lamb
- 1⁄4 cup panko breadcrumbs
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon curry powder
- 1 teaspoon paprika
- 1 large egg, beaten
- 2 tablespoons raisins (California, of course!)
- 2 tablespoons pistachios
- 6 wooden skewers, soaked in warm water (6-inch)
directions
- Heat 1 tablespoon oil in small frypan and sauté garlic and gingerroot until tender.
- Turn into mixing bowl and mix until thoroughly combined with lamb, bread crumbs, seasonings and egg. Season with salt and pepper. Chill thoroughly.
- Chop raisins and pistachios; mix together and set aside.
- With lightly oiled hands, take a walnut-sized piece of lamb mixture and roll into a small ball. Repeat until lamb is all rolled into balls. With little finger, press slight depression into center of each ball. ball. Fill depression with about 1/2 teaspoon of raisin-nut mixture and, then, gently work lamb mixture over raisin-nut mixture to cover completely.
- Repeat to make 12 balls. Skewer 2 balls on each skewer. Press to elongate and flatten slightly and shape to length of skewer. Chill until ready to put on medium-hot grill.
- To cook, heat small amount of oil in sautépan or grill over a wood or gas grill. Cook until kebabs are well-browned all over. Serve hot with your favorite chutney or Tzatziki sauce.
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Reviews
-
A fragrant dish! I thought the spices might be a bit much, but they were not. We made this exctly as written, and thought it was wonderful! We served it with a variety of Mediterranean type dishes: dolmas, Greek yogurt, raw veggies, and everything was complementary. Next time we will serve it with rice, chutney and raitas. -
These were excellent! I usually don't like cumin and therefore decreased the amount I used for this. I wouldn't have had to do that as the mixture was not overly spiced and the proportions as written would have been perfect. The kebabs were very flavorful. Mine held together well as I took Buster's friend's recommendation to form the kebabs with the meat close to room temperature. I did not use as much oil as indicated in sauteing the garlic and ginger and then grilled.
RECIPE SUBMITTED BY
Busters friend
Pleasure Island, 73
<p>First about Buster: Buster moved onto whatever comes next on February 26, 2008. He was just shy of five years old. I miss him terribly. <br />He came into our lives when he ran out in front of my car late one night as I was driving home. A just under 4 pound ball of kitten fluff, complete with an ostrich boa tail that stayed straight up as he assessed his new domain. He became a 19 pound longhaired beast who guarded our house (he followed any new guests or servicepeople the entire time they are on the property) & even killed copperheads (among other things with his hunting buddy, Fergus the short-tailed)! Friends never saw his formidible side as he smiled at them & uttered the most incongruent kitten-like mews as he threaded legs! He liked to ride in the car & came to the beach. <br />There are Buster-approved recipes in my offerings - however, HE decided which he wanted to consider - Buster demonstrated he liked pumpkin anything - ALOT -LOL!!! <br /> <br />Copperhead count 2006 - Buster 2 <br /> (10 inchers w/yellow tails) <br /> 2007 - Buster & Roxie 1 <br /> (a 24 incher!) <br />Buster woken from beauty sleep - <br />http://www.recipezaar.com/members/home/62264/DSCN0335.JPG <br />Big whiskers - <br />http://www.recipezaar.com/members/home/62264/DSCN0333.JPG <br /> <br />For those of you who gave kind condolences - thank you so very much. <br />http://www.recipezaar.com/bb/viewtopic.zsp?t=250301 <br /> <br /> <br />I love to cook & incorporate techniques from Southern/Mid Atlantic roots (grits, eastern NC BBQ shoulders, Brunswick stew, steamed crabs & shrimp & shellfish, hushpuppies, cornbread, greens, shad roe, scrapple) with Pacific Rim foods & techniques aquired while living in Pacific Northwest, fish & game recipes learned while living in Rocky Mountain region & foods/techniques learned travelling to the Big Island & up into BC & Alberta & into the Caribbean. The Middle Eastern/African likes I have are remnants of my parents who lived for many years in North Africa & Mediterranean before I was thought of. Makes for wide open cooking! <br /> <br />Since moving back east we try to go annually in the deep winter to Montreal (Old Montreal auberges & La Reine) & Quebec City (Winter Carnival & Chateau Frontenac)- for unctuous foie gras & real cheeses, French & Canadian meals prepared & served exquisitely, fantastic music & wonderful people - with the cold helping burn off some of the calories! <br /> <br />I love putting in our aluminum jonboat & heading across the Intracoastal Waterway (ICW) to the barrier islands for foraging & exploring! Bodysurfing is a lifelong sport for me - one that a person's body never seems to forget how to do, once the knack is learned (thank goodness!) <br /> <br />I especially miss cool summers & foggy/drizzly days & fall mushroom foraging/anytime of year hot springing in WA, OR, MT, ID, BC & Alberta.</p>
