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    You are in: Home / Recipes / Mogul Kebabs With Raisin-Pistachio Stuffing Recipe
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    Mogul Kebabs With Raisin-Pistachio Stuffing

    Total Time:

    Prep Time:

    Cook Time:

    1 hr

    25 mins

    35 mins

    Buster's friend's Note:

    From those raisin guys @ the California Raisin Marketing Institute - they credit the Culinary Institute of America at Greystone. Made these over the grill Memorial weekend - the burst of sweet-crunch the dab of raisin/nuts give in the center nicely balances the flavorful richness of the meat. They grill fast & are eaten up faster - some folks sprinkled a bit of sea salt on them but most of use thought they were perfect as is - balanced by a Fattoush salad, salty with kalamata olives & feta. Servd as appetizer - need to triple recipe next time - it was that good!

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Heat 1 tablespoon oil in small frypan and sauté garlic and gingerroot until tender.
    2. 2
      Turn into mixing bowl and mix until thoroughly combined with lamb, bread crumbs, seasonings and egg. Season with salt and pepper. Chill thoroughly.
    3. 3
      Chop raisins and pistachios; mix together and set aside.
    4. 4
      With lightly oiled hands, take a walnut-sized piece of lamb mixture and roll into a small ball. Repeat until lamb is all rolled into balls. With little finger, press slight depression into center of each ball. ball. Fill depression with about 1/2 teaspoon of raisin-nut mixture and, then, gently work lamb mixture over raisin-nut mixture to cover completely.
    5. 5
      Repeat to make 12 balls. Skewer 2 balls on each skewer. Press to elongate and flatten slightly and shape to length of skewer. Chill until ready to put on medium-hot grill.
    6. 6
      To cook, heat small amount of oil in sautépan or grill over a wood or gas grill. Cook until kebabs are well-browned all over. Serve hot with your favorite chutney or Tzatziki sauce.

    Ratings & Reviews:

    • on July 26, 2008

      45

      A fragrant dish! I thought the spices might be a bit much, but they were not. We made this exctly as written, and thought it was wonderful! We served it with a variety of Mediterranean type dishes: dolmas, Greek yogurt, raw veggies, and everything was complementary. Next time we will serve it with rice, chutney and raitas.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on April 24, 2007

      55

      These were excellent! I usually don't like cumin and therefore decreased the amount I used for this. I wouldn't have had to do that as the mixture was not overly spiced and the proportions as written would have been perfect. The kebabs were very flavorful. Mine held together well as I took Buster's friend's recommendation to form the kebabs with the meat close to room temperature. I did not use as much oil as indicated in sauteing the garlic and ginger and then grilled.

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Mogul Kebabs With Raisin-Pistachio Stuffing

    Serving Size: 1 (161 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 531.4
     
    Calories from Fat 395
    74%
    Total Fat 43.9 g
    67%
    Saturated Fat 14.0 g
    70%
    Cholesterol 135.9 mg
    45%
    Sodium 136.4 mg
    5%
    Total Carbohydrate 11.6 g
    3%
    Dietary Fiber 1.5 g
    6%
    Sugars 3.8 g
    15%
    Protein 22.6 g
    45%

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