Elevate your Thanksgiving feast with a gravy so luscious, it might just steal the spotlight from the turkey.
Unlock the secrets to crafting this golden elixir, a surprisingly simple process that transforms humble drippings into liquid perfection.
Get ready to impress with a gravy that will have everyone asking for seconds!
Ingredients
Let's plunge into what you'll need for this yummy adventure! I use one pound—or 500g—of lamb mince. Beef will work, too, if you're not feeling lamb. Grab a small onion; grating or mincing it in a food processor gives you about a quarter cup. Next, I mince one garlic clove because no one wants to bite into a big chunk of garlic!
Okay, if you're feeling fancy, I love adding a quarter cup of ground pistachio nuts. Seriously, I grind them in my food processor – it's so easy! Salt is essential; I'm talking one and a half teaspoons of table salt! If using kosher or sea salt flakes, then I bump that up to two and a half teaspoons. Don't forget one teaspoon each of black pepper, cumin powder, plus red pepper flakes. Finally, I reach for 1 tablespoon of olive oil.
Instructions
First, I mix together my Yoghurt Sauce ingredients in anticipation for a flavor explosion, then I stash it in the fridge, letting all those tasty flavors get to know each other!
Next, I'll take all the Kebab ingredients—except the oil—and toss them into a bowl. I use my hands and gently combine everything; don't overmix it!
Now, I divide the mixture into 8 even portions and carefully mold them onto skewers. It's like playing with clay, but tastier.
I heat the olive oil in a large skillet over medium-high heat. Then, I add the skewers and cook for about 8 minutes, turning them so they brown evenly—golden brown and gorgeous!
While those cook, I slice up my tomatoes and red onion. Almost done!
Finally, time to serve! I carefully arrange my kebabs with warm pita bread, lettuce, tomatoes, red onion, and that amazing Yoghurt Sauce on the side! A lemon wedge adds extra flair. Enjoy!
Recipe Notes
I've found that using a regular box grater works fine for the onion, but honestly, my food processor is even better—especially since I'm already using it to grind the nuts! You could chop it finely, but I think you'll get the best flavor from grating, because the juices mix well.
The pistachio nuts add richness and flavor–but don't worry, it's still super delicious without them! So, you can skip them if you want.
The original recipe is actually more complex. To make things simple, I've added garlic and onion for extra flavor. Also, these are traditionally cooked over charcoal. If you want to cook these on a grill, soak the skewers for at least 30 minutes– otherwise, they'll burn!
Nutrition Information
Okay, so here's the lowdown on the good stuff—nutrition! I know, it isn't the most exciting part, but it's good to know what we're eating, right?
One serving – that's about 184 grams – clocks in at 330 calories. Not bad! There's about 7.9 grams of carbs (3%), a whopping 37.7 grams of protein (75%) – that's gonna help you build those muscles! – and 16.1 grams of fat (25%).
Now, let's dig a little deeper. You're looking at 4.1 grams of saturated fat (26%), 113 mg of cholesterol (38%), and a fair bit of sodium – 1007 mg (44%)! So maybe go easy on the extra salt, eh?
We also got 514 mg of potassium (15%), 1.6 grams of fiber (7%), and just a smidge of sugar – 1 gram (1%). Plus, a little Vitamin A, Vitamin C, calcium, and iron.
Short Recipe Version
Prep Time: 5 minutes
Cook Time: 15 minutes
Servings: 6
Ingredients:
- 4 tablespoons turkey drippings
- 4 tablespoons all-purpose flour
- 4 cups turkey stock
- Salt and pepper to taste
- Optional: Herbs (dash or two)
Instructions:
- Skim fat, reserving 4 tbsp.
- Whisk flour into reserved fat in a saucepan.
- Gradually whisk in turkey stock.
- Bring to a simmer, stirring constantly, until thickened.
- Season with salt, pepper, and herbs (optional) to taste.
Nutrition Information (per serving, estimated):
- Calories: 80
- Fat: 6g
- Saturated Fat: 2g
- Sodium: 200mg
- Carbohydrates: 5g
- Sugar: 0g
- Protein: 2g