Turkish Ground Meat Kebabs
ready in 1 hr 5 min.
- 1 ½ cups Long grain rice
- 2 Tbsps Pine nuts
- 2 Tbsps slivered almonds
- 2 Tbsps olive oil
- 2 Bell pepper (yellow and red, chopped)
- 3 shallots (2 cut into wedges, 1 finely chopped)
- 1 zucchini (halved lengthways and sliced)
- 2 carrots (sliced)
- 4 tomatoes (peeled and chopped)
- ⅜ cup dry white wine
- ½ tsp Nigella seeds
- 5.333 cups minced lamb
- 1 clove garlic cloves (finely chopped)
- 1 handful parsley (leaves finely chopped)
- 2 sprigs oregano (leaves finely chopped)
- 1 egg
- breadcrumbs (as needed)
- Cumin (ground)
- olive oil (for brushing)
- Aleppo pepper (for sprinkling)
Boil the rice with twice the volume of salted water, covered, for around 25 minutes until cooked.
In a hot frying pan, toast the pine nuts and almonds until golden.
Heat 2 tbsp oil in a separate frying pan and fry the peppers, shallot wedges, courgette and carrots for 2-3 minutes. Add the tomatoes and wine and season with nigella seeds, salt and ground black pepper. Simmer for around 5 minutes until cooked. Check the seasoning and keep warm.
Put the minced lamb, garlic, shallot, herbs and egg in a bowl and mix together well. Add breadcrumbs if necessary so that the mixture holds its shape. Season with salt, cumin and ground black pepper.
Shape the mixture into 12-16 small balls and thread onto wooden skewers. Press onto the skewer well to make a slightly elongated shape. Brush with oil and grill on a hot barbecue on all sides for 6-8 minutes.
Stir the pine nuts and almonds through the rice and arrange on plates and in bowls with the koftas. Serve sprinkled with pul biber.