Lamb and pistachio kebabs

Lamb and pistachio skewers recipe

My life is pretty crazy right now, I’m having a hard time finding moments to post :(
But don’t worry, I keep cooking and shooting so I’ll have a lot of dishes to share with you once I can escape more often from by business!

This lamb and pistachio skewers recipe was inspired by the French “Saveurs” magazine although it ended up a lot different from the original. These kebabs are a variation of the Mediterranean kofta. Like the original, they’re served with a mint and yogurt sauce and can be eaten with some salad in a flatbread.

Lamb and pistachio kebab skewer recipe

Preparation time: 30 minutes – Cooking time: 10 minutes

Ingredients (for 4 servings)

Lamb and pistachio skewers recipe

1.3 lbs (600 g) of  ground lamb meat
1 oz (30 g) of shelled pistachio nuts
6 sprigs of fresh parsley
1 egg
1 onion
2 tablespoons breadcrumbs
1 tablespoon of olive oil
1 teaspoon of ground cumin
1 teaspoon of ground cilantro
1 squeeze of lemon juice
Salt and pepper

Yogurt sauce recipe

2 Greek yogurts
30 mint leaves
1 garlic clove
1 tablespoon of olive oil
Salt and pepper

Instructions

1/ Prepare mint yogurt sauce: Peel and chop garlic finely. Rinse, dry and chop mint leaves. Combine yogurt, garlic, mint, olive oil, salt and pepper. Keep in the fridge.

2/ Prepare skewers: Rinse, dry and chop parsley. Peel and chop onion. Chop pistachio nuts.

3/ Break egg in a small bowl and whisk it with a fork.

4/ Keep some chopped pistachios aside for sprinkling. In a large salad bowl, combine lamb meat, onion, pistachios, parsley, olive oil, breadcrumbs and whisked eggs.

5/ Add one squeeze of lemon juice. Season with salt and pepper and scrunch all together with your hands.

6/ Preheat oven over grill position. Line a baking sheet on a baking tray. Wash your hands with cold water. Don’t get them totally dry, meat will stick less on your hands.

7/ Mold lamb mixture around each skewer into a kind of flat sausage. Place kebabs on the baking tray as they’re made.

8/ Bake in oven for 10 minutes, turning them after 5 minutes.

9/ Sprinkle with chopped pistachios and serve with mint yogurt sauce.

14 thoughts on “Lamb and pistachio kebabs

  1. 09/26/2010 at 9:50 PM

    So glad to see you posting again Véro! I often think about you and wonder how it’s all going :-) This is a great take on the Greek classic – I love the idea of lamb and pistachio together!

  2. 09/26/2010 at 11:08 PM

    Hi Mardi! Things are going pretty well, it’s time-consuming but I’m very happy :)

  3. 10/03/2010 at 4:38 PM

    What a great recipe, it looks so delicious and healthy. Hope you can get some more free time to relax soon :)

  4. 10/03/2010 at 10:22 PM

    These look really tasty! Theresa

  5. 10/04/2010 at 5:17 AM

    looks delicious – love the flavor combination!

  6. 10/13/2010 at 5:59 AM

    We love lamb, so any recipe featuring it will be good. It’s such a great meat. It’s hard to believe there are a number of folks out there who don’t enjoy it. Great recipe!

  7. 10/13/2010 at 4:43 PM

    MMMMMMMMMMMMMMM,..Your lamb & pistachio kebabs look wonderful & pretty too!

  8. 02/26/2011 at 10:46 PM

    This recipe seems very easy to do, I’ll try it especially because lambs and pistachio are two of my favourites food! Thank you for this blog which is very informative and useful. I can see that you have a real passion for all french things and easy french recipes and you like sharing it with others.Thanks! Cheers!

  9. 06/15/2011 at 10:49 AM

    Similar but different…

    Being from New Zealand we love our lamb but often Kiwi’s tend towards bland flavors with the belief that the true flavor of the lamb will prevail.

    We only have 3-arces buit haved our own sheep to fill the freezer and it si great too!

    I look forward to trying you kebab recipe.

    Kiwi’s are not bland!

  10. 09/12/2011 at 4:34 PM

    These look amazing!! Can you make these the same without the skewer? and add the formed strips to bread?

  11. 09/20/2013 at 5:26 PM

    Of course you can! Make sure to add the yogurt sauce to the bread so it’s not too dry ;)

  12. 12/28/2013 at 3:19 PM

    I adore French Saveurs magazine and make their recipes often. How did I miss this one? I love lamb! Wonderful recipe! And crazy? Oh don’t I know that!

  13. Denis Chon
    01/03/2014 at 2:07 AM

    What a great idea! I brought back some marvelous pistacchio from my last trip in Sicily, and that’s definitely the kind of receipe I’m dedicating them to !

  14. 03/18/2014 at 4:26 AM

    Love these kinds of kebabs at restaurants. So delicious with a bright yogurt dip. Have you ever tried dusting them with sumac? Another great flavor!

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