Ingredients with Measurements:
- 1 lb ground beef
- 1/2 cup breadcrumbs
- 1/2 cup grated Armola Peyniri cheese
- 1 egg
- 1/4 cup chopped parsley
- 1/4 cup chopped onion
- 1 tsp salt
- 1/2 tsp black pepper
- Skewers
Special equipment needed:
- Grill or grill pan
Step-by-step instructions:
1. In a large bowl, mix together the ground beef, breadcrumbs, Armola Peyniri cheese, egg, parsley, onion, salt, and black pepper until well combined.
2. Divide the mixture into 8 portions and shape each portion into a long, thin sausage shape.
3. Thread each sausage shape onto a skewer.
4. Preheat a grill or grill pan to medium-high heat.
5. Grill the kebabs for 8-10 minutes, turning occasionally, until cooked through and browned on all sides.
6. Serve hot.
Time:
Preparation time: 15 minutes
Cooking time: 10 minutes
Temperature:
Grill or grill pan should be preheated to medium-high heat.
Serving size:
This recipe makes 8 kebabs, serving size is 1 kebab.
Nutritional information:
Calories: 200
Fat: 12g
Carbohydrates: 6g
Protein: 18g
Substitutions for ingredients:
- Ground lamb or turkey can be used instead of ground beef.
- Feta cheese or another salty, crumbly cheese can be used instead of Armola Peyniri cheese.
- Chopped cilantro or mint can be used instead of parsley.
Variations:
- Add chopped garlic or red pepper flakes for extra flavor.
- Serve the kebabs with a side of tzatziki sauce or hummus.
- Make mini kebabs and serve them as appetizers.
Tips and tricks:
- Soak wooden skewers in water for at least 30 minutes before using them to prevent them from burning on the grill.
- Don't overwork the meat mixture when mixing the ingredients together, as this can make the kebabs tough.
- If using a grill pan, make sure it is well-oiled to prevent sticking.
Storage instructions:
Leftover kebabs can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, place the kebabs on a baking sheet and bake in a preheated 350°F oven for 10-15 minutes, or until heated through.
Presentation ideas:
Arrange the kebabs on a platter and garnish with lemon wedges and chopped parsley.
Garnishes:
Lemon wedges and chopped parsley.
Pairings:
Serve the kebabs with a side of rice pilaf and a Greek salad.
Suggested side dishes:
Rice pilaf, Greek salad, roasted vegetables.
Troubleshooting advice:
- If the kebabs are falling apart on the grill, try chilling the meat mixture in the refrigerator for 30 minutes before shaping them into kebabs.
- If the kebabs are too dry, try adding a tablespoon of olive oil to the meat mixture.
Food safety advice:
Make sure the meat is cooked to an internal temperature of 160°F to ensure it is safe to eat.
Food history:
Armola Peyniri is a Turkish cheese made from sheep's milk. It is a salty, crumbly cheese that is often used in Turkish cuisine.
Flavor profiles:
Salty, savory, and slightly tangy.
Serving suggestions:
Serve the kebabs hot with a side of rice pilaf and a Greek salad.
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Region: Turkish