4 Serves
85 Mins
In a large bowl, combine the ground lamb, finely diced red bell pepper, garlic, salt, and sumac. Knead the mixture thoroughly until it becomes sticky.
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FilipinoVitamin E
1 mg / 15 mgVitamin K
6 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
9 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
3 µg / 2.4 µgFolate
29 µg / 400 µgCalcium
30 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
35 mg / 420 mgPhosphorus
243 mg / 1,250 mgPotassium
412 mg / 4,700 mgSodium
685 mg / 2,300 mgZinc
4 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
22 µg / 55 µgFiber
0 g / 28 gSugar
1 g / 50 gSaturated Fat
12 g / 20 gCholesterol
83 mg / 300 mgCaffeine
0 mgNet Carbs
20 gAlcohol
0 g
Shape the meat mixture onto flat metal skewers, pressing firmly to ensure it adheres. Refrigerate for 15 minutes to firm up.
In a saucepan, heat the olive oil and lightly toast the white rice until fragrant.
Add the beef broth to the rice, bring to a boil, then reduce heat and simmer covered for 18-20 minutes. Let the rice stand for 5 minutes before fluffing with a fork.
Preheat the grill and cook the kebabs over medium-high heat for about 10-12 minutes, turning occasionally until charred and cooked through.
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Turkish
Lebanese