Ingredients with Measurements:
- 1 cup Aush (Afghan noodles)
- 2 medium-sized potatoes, peeled and grated
- 1 onion, finely chopped
- 2 garlic cloves, minced
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp paprika
- Salt and pepper to taste
- 2 tbsp vegetable oil
- Wooden skewers
Special equipment needed:
- Grater
- Wooden skewers
Step-by-step instructions:
1. Cook Aush according to package instructions. Drain and set aside.
2. In a large bowl, mix grated potatoes, chopped onion, minced garlic, ground cumin, ground coriander, paprika, salt, and pepper.
3. Add cooked Aush to the potato mixture and mix well.
4. Preheat the grill or grill pan to medium-high heat.
5. Divide the mixture into 8 portions and shape each portion into a sausage-like shape.
6. Thread each sausage onto a wooden skewer.
7. Brush each kebab with vegetable oil.
8. Grill the kebabs for 5-7 minutes on each side or until golden brown.
9. Serve hot.
- Time:
Preparation time: 20 minutes
- Cooking time: 15 minutes
Temperature:
- Grill or grill pan: medium-high heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 250
- Fat: 10g
- Carbohydrates: 35g
- Protein: 5g
Substitutions for ingredients:
- Aush can be substituted with any other type of noodles.
- Potatoes can be substituted with sweet potatoes or zucchini.
Variations:
- Add chopped fresh herbs such as parsley or cilantro to the mixture for extra flavor.
- Add chopped nuts such as almonds or pistachios for extra crunch.
Tips and tricks:
- Make sure to squeeze out any excess water from the grated potatoes before mixing them with the other ingredients.
- Soak the wooden skewers in water for at least 30 minutes before using them to prevent them from burning on the grill.
Storage instructions:
- Store any leftover kebabs in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the kebabs in the oven or microwave until heated through.
Presentation ideas:
- Serve the kebabs on a platter with a side of yogurt sauce.
Garnishes:
- Garnish with chopped fresh herbs such as parsley or cilantro.
Pairings:
- Serve with a side of Afghan bread or rice.
Suggested side dishes:
- Salad Shirazi (Persian cucumber and tomato salad)
- Borani Banjan (Afghan eggplant dip)
Troubleshooting advice:
- If the kebabs are falling apart on the grill, try adding a beaten egg to the mixture to help bind the ingredients together.
Food safety advice:
- Make sure to cook the kebabs thoroughly to an internal temperature of 165°F to prevent any foodborne illnesses.
Food history:
- Aush is a type of Afghan noodle that is commonly used in soups and stews.
Flavor profiles:
- The kebabs have a savory and slightly spicy flavor with a crispy exterior and a soft and chewy interior.
Serving suggestions:
- Serve the kebabs as a main dish for lunch or dinner.
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Region: Afghanistan