Juicy, tender and incredibly fragrant kebab with pistachios and bulgur is a wonderful hot dish for the New Year’s table. Your guests will be surprised and satisfied.
Prepare products for lamb kebabs according to the indicated list. Wash and peel vegetables and herbs. Bulgur is more convenient to cook in a portioned bag.
Cook bulgur or wheat grits until cooked, according to the instructions on the package. Refrigerate.
Peel the pistachios and finely chop with a sharp knife or knead by rolling over them with a rolling pin.
Peel the onion and garlic, chop into large pieces and chop with a blender. (If you like it sharper, then add another slice of chili.)
In a bowl, combine the minced meat, bulgur, finely chopped mint, pistachios, chopped onion and garlic. Pour olive oil into the minced meat, salt and season with black pepper.
Stir the minced meat well. Beat it back by hitting the table with force several times. Minced meat should lighten, become dense and viscous. Send it to the refrigerator for half an hour.
Soak wooden skewers in water while the minced meat is cooling. Roll an oblong sausage out of minced meat, put it on a skewer and press it more tightly. Spread baking paper (or foil) on a baking sheet. Drizzle a little oil and lay out the cooked kebabs.
Preheat the oven to 230-250 degrees. Bake the kebabs for 10-13 minutes, first on one side, then turn over to the other side and cook for another 10 minutes. Pour butter over the finished kebabs and sprinkle with sumac on top.
Serve lamb kebab with bulgur and pistachios to the table with vegetables and herbs.
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