Turkish Ground Meat Kebabs

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Turkish Ground Meat Kebabs
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Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
ready in 1 hr 5 min.
Ready in

Ingredients

for
4
Ingredients
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)
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)

Preparation steps

1.
Boil the rice with twice the volume of salted water, covered, for around 25 minutes until cooked.
2.
In a hot frying pan, toast the pine nuts and almonds until golden.
3.
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.
4.
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.
5.
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.
6.
Stir the pine nuts and almonds through the rice and arrange on plates and in bowls with the koftas. Serve sprinkled with pul biber.