Ingredients with Measurements:
- 500g ground beef
- 1/2 cup akhuni (fermented soybean)
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1/2 tsp ginger paste
- 1/2 tsp cumin powder
- 1/2 tsp coriander powder
- 1/2 tsp red chili powder
- Salt to taste
- 2 tbsp oil
Special equipment needed:
- Skewers
- Grill or oven
Step-by-step instructions:
1. Soak the skewers in water for at least 30 minutes to prevent them from burning on the grill.
2. In a large mixing bowl, combine the ground beef, akhuni, onion, garlic, ginger paste, cumin powder, coriander powder, red chili powder, and salt. Mix well.
3. Divide the mixture into equal portions and shape them into kebab patties.
4. Thread the kebab patties onto the skewers.
5. Preheat the grill or oven to medium-high heat.
6. Brush the kebabs with oil and place them on the grill or oven.
7. Grill or bake the kebabs for 10-12 minutes, turning them occasionally, until they are cooked through and browned on all sides.
8. Remove the kebabs from the grill or oven and let them rest for a few minutes before serving.
- Time:
Preparation time: 20 minutes
- Cooking time: 10-12 minutes
Temperature:
- Grill or oven: medium-high heat
Serving size:
- 4-6 servings
Nutritional information:
- Calories: 250
- Fat: 18g
- Carbohydrates: 3g
- Protein: 19g
Substitutions for ingredients:
- Ground lamb or chicken can be used instead of beef.
- If akhuni is not available, miso paste can be used as a substitute.
Variations:
- Add chopped fresh herbs, such as cilantro or parsley, to the kebab mixture for added flavor.
- Serve the kebabs with a side of yogurt sauce or chutney.
Tips and tricks:
- Make sure to soak the skewers in water before using them to prevent them from burning on the grill.
- Use lean ground beef to prevent the kebabs from becoming too greasy.
- If using a grill, make sure to oil the grates before cooking to prevent the kebabs from sticking.
Storage instructions:
- Leftover kebabs can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat the kebabs, place them in a preheated oven at 350°F for 10-12 minutes, or until heated through.
Presentation ideas:
- Serve the kebabs on a platter with a side of yogurt sauce or chutney.
- Garnish the kebabs with fresh herbs, such as cilantro or parsley.
Pairings:
- Serve the kebabs with a side of naan bread or rice.
Suggested side dishes:
- Cucumber salad
- Roasted vegetables
- Lentil soup
Troubleshooting advice:
- If the kebabs are too dry, try adding a little more oil to the mixture before shaping them into patties.
- If the kebabs are falling apart on the grill, try adding an egg to the mixture to help bind the ingredients together.
Food safety advice:
- Make sure to cook the kebabs to an internal temperature of 160°F to ensure they are safe to eat.
Food history:
- Akhuni is a traditional ingredient in Naga cuisine, which is a cuisine from the northeastern region of India.
Flavor profiles:
- The akhuni adds a unique umami flavor to the kebabs, while the spices add a subtle heat and depth of flavor.
Serving suggestions:
- Serve the kebabs as an appetizer or as a main course.
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Region: Armenian