Cook The Book: Al Halabi Style Kebabs With Potato M

Name: Cook The Book: Al Halabi Style Kebabs With Potato Moutabel
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 18 ounces finely ground lamb; 1 small red bell pepper, seeded and finely chopped; 1 cup finely chopped mushrooms; 1 cup (4 ounces) finely chopped mozzarella; 1/2 cup coarsely chopped pine nuts; 1/2 cup coarsely chopped walnuts; 1 teaspoon dried mint; 1/2 teaspoon sea salt; 1/2 teaspoon ground white pepper; 2 large baking potatoes, scrubbed but unpeeled; 3 tablespoons lemon juice; 2 tablespoons tahini; 2 tablespoons yogurt; 1/2 teaspoon ground cumin; Sea salt and freshly ground pepper; 1/2 tablespoon hemp seeds

Servings: persons

18 ounces finely ground lamb
1 small red bell pepper, seeded and finely chopped
1 cup finely chopped mushrooms
1 cup (4 ounces) finely chopped mozzarella
1/2 cup coarsely chopped pine nuts
1/2 cup coarsely chopped walnuts
1 teaspoon dried mint
1/2 teaspoon sea salt
1/2 teaspoon ground white pepper
2 large baking potatoes, scrubbed but unpeeled
3 tablespoons lemon juice
2 tablespoons tahini
2 tablespoons yogurt
1/2 teaspoon ground cumin
Sea salt and freshly ground pepper
1/2 tablespoon hemp seeds

1
Combine all the ingredients in a bowl. Knead in the bowl for 10 minutes until it resembles a sticky dough.
2
Shape the kebabs onto flat metal skewers, using about 3 tablespoons for each, shaping the meat around the top end of the skewer. Freeze for 20 minutes.
3
Build a hot fire in an outdoor grill. Remove the kebabs from the freezer. Grill for 6-8 minutes, turning occasionally, until browned.
4
Cook the potatoes in a large saucepan of lightly salted water over medium heat until tender, about 30 minutes. Drain and transfer to a bowl. Coarsely mash the potatoes with their skins. Add the lemon juice, tahini, yogurt and cumin. Season and sprinkle with the hemp seeds.
5
Slide the meat off the skewers and serve with the potato moutabel.

818

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 18 ounces finely ground lamb, 1 small red bell pepper, seeded and finely chopped, 1 cup finely chopped mushrooms, 1 cup (4 ounces) finely chopped mozzarella, and more.

Yes, Cook The Book: Al Halabi Style Kebabs With Potato Moutabel falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Cook The Book: Al Halabi Style Kebabs With Potato Moutabel

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions