Armenian-style Tokat Kebab

Ingredients

In this Armenian adaptation of the Turkish Tokat kebab, we incorporate Armenian flavors and spices to create a unique twist. The original Turkish recipe typically uses a combination of lamb and beef, while the Armenian version often leans towards using more lamb. Additionally, the Armenian-style Tokat kebab incorporates a blend of spices such as garlic, cumin, and paprika, which adds a distinct flavor profile to the dish. We alse have the original recipe for Tokat kebabı, so you can check it out.

• 500g (1.1 lb) lamb, cubed 500g (1.1 lb) lamb, cubed
• 1 onion, grated 1 onion, grated
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon salt 1 teaspoon salt
• 1/2 teaspoon black pepper 1/2 teaspoon black pepper
• 2 tablespoons olive oil 2 tablespoons olive oil
• Skewers, soaked in water Skewers, soaked in water

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 25g, 9g
• Carbohydrates (total, sugars): 2g, 1g
• Protein: 30g
• Fiber: 0g
• Salt: 1.5g

Preparation

1. 1.
   In a bowl, combine the grated onion, minced garlic, ground cumin, paprika, salt, black pepper, and olive oil.
2. 2.
   Add the cubed lamb to the marinade and mix well, ensuring each piece is coated. Let it marinate for at least 2 hours, or overnight for best results.
3. 3.
   Preheat the grill or barbecue to medium-high heat.
4. 4.
   Thread the marinated lamb onto the soaked skewers, evenly distributing the meat.
5. 5.
   Grill the kebabs for about 10-12 minutes, turning occasionally, until the meat is cooked to your desired level of doneness.
6. 6.
   Remove the kebabs from the grill and let them rest for a few minutes before serving.

Treat your ingredients with care...

• Lamb — Choose lean cuts of lamb for a healthier option. Trim any excess fat before cubing the meat to reduce the overall fat content of the dish.

Tips & Tricks

• Soaking the skewers in water before grilling helps prevent them from burning.
• For added flavor, you can brush the kebabs with a mixture of olive oil, lemon juice, and minced garlic while grilling.
• Serve the kebabs with a side of traditional Armenian lavash bread and a dollop of tangy yogurt for a complete meal.

Serving advice

Serve the Armenian-style Tokat Kebab hot off the grill, accompanied by fragrant rice pilaf and a fresh salad of cucumbers, tomatoes, and herbs. Garnish with a sprinkle of sumac for an extra burst of flavor.

Presentation advice

Arrange the grilled kebabs on a platter, garnished with fresh herbs and lemon wedges. Serve the rice pilaf in a separate bowl, and the salad in a vibrant salad bowl to add visual appeal to the presentation.