Ingredients with Measurements:
- 1 lb ground beef
- 1 onion, finely chopped
- 2 garlic cloves, minced
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp paprika
- 1 tsp cumin
- 1/4 cup fresh parsley, chopped
- 1/4 cup fresh cilantro, chopped
- 1/4 cup fresh mint, chopped
- 1/4 cup bread crumbs
- 1 egg
Special equipment needed:
- Skewers
- Grill or grill pan
Step-by-step instructions:
1. In a large bowl, mix together the ground beef, onion, garlic, salt, black pepper, paprika, and cumin until well combined.
2. Add in the fresh parsley, cilantro, mint, bread crumbs, and egg. Mix until everything is evenly distributed.
3. Divide the meat mixture into 8 equal portions and shape each portion into a long, thin sausage shape.
4. Thread each sausage shape onto a skewer, making sure to press the meat firmly onto the skewer.
5. Preheat your grill or grill pan to medium-high heat.
6. Place the skewers onto the grill or grill pan and cook for 8-10 minutes, turning occasionally, until the meat is cooked through and slightly charred.
7. Remove the skewers from the grill and let them rest for a few minutes before serving.
Time:
Preparation time: 20 minutes
Cooking time: 10 minutes
Temperature:
Medium-high heat
Serving size:
4 servings
Nutritional information:
Calories per serving: 250
Fat per serving: 12g
Protein per serving: 25g
Carbohydrates per serving: 10g
Fiber per serving: 2g
Sugar per serving: 2g
Substitutions for ingredients:
- Ground lamb or turkey can be used instead of ground beef.
- If you don't have fresh herbs, you can use dried herbs instead (use 1 tsp of each).
- Panko bread crumbs can be used instead of regular bread crumbs.
Variations:
- Add in some chopped sun-dried tomatoes or roasted red peppers for extra flavor.
- Make a yogurt sauce to serve with the kebabs by mixing together some plain yogurt, lemon juice, garlic, and salt.
Tips and tricks:
- Make sure to press the meat firmly onto the skewer so that it doesn't fall off during cooking.
- Soak wooden skewers in water for at least 30 minutes before using to prevent them from burning on the grill.
- Don't overcook the kebabs or they will become dry.
Storage instructions:
Leftover kebabs can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the kebabs in the microwave or oven until heated through.
Presentation ideas:
Serve the kebabs on a platter with some fresh herbs and lemon wedges for garnish.
Garnishes:
Fresh herbs and lemon wedges
Pairings:
- Serve the kebabs with a side of rice pilaf or grilled vegetables.
- A crisp salad with a lemony dressing would also pair well with the kebabs.
Suggested side dishes:
- Rice pilaf
- Grilled vegetables
- Greek salad
Troubleshooting advice:
- If the meat mixture is too wet, add more bread crumbs.
- If the kebabs are falling apart on the grill, make sure to press the meat firmly onto the skewer.
Food safety advice:
- Make sure to cook the kebabs to an internal temperature of 160°F to ensure that they are safe to eat.
- Wash your hands and all surfaces that come into contact with raw meat to prevent cross-contamination.
Food history:
Adyghe Kebab is a traditional dish from the Adyghe people, who are a minority group in Russia. The kebabs are typically made with ground beef or lamb and flavored with herbs and spices.
Flavor profiles:
The Adyghe Kebab is a flavorful and aromatic dish with a mix of spices and fresh herbs. The meat is slightly charred on the outside and juicy on the inside.
Serving suggestions:
Serve the kebabs with a side of rice pilaf or grilled vegetables for a complete meal.
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