Ingredients with Measurements:
- 1 pound ground beef
- 1/2 cup breadcrumbs
- 1/4 cup milk
- 1/4 cup chopped parsley
- 1/4 cup chopped onion
- 1 tablespoon paprika
- 1 teaspoon cumin
- Salt and pepper to taste
- 4-6 skewers
- 1/2 cup pomegranate molasses
Special Equipment Needed:
- Grill or grill pan
- Mixing bowl
Step-by-Step Instructions:
1. In a mixing bowl, combine the ground beef, breadcrumbs, milk, parsley, onion, paprika, cumin, salt, and pepper. Mix well.
2. Divide the mixture into 4-6 portions and shape each portion into a long, thin sausage shape.
3. Thread each sausage shape onto a skewer.
4. Preheat the grill or grill pan to medium-high heat.
5. Grill the kebabs for 8-10 minutes, turning occasionally, until they are cooked through and slightly charred.
6. Brush the pomegranate molasses over the kebabs during the last few minutes of cooking.
7. Remove the kebabs from the grill and let them rest for a few minutes before serving.
Time:
Preparation time: 20 minutes
Cooking time: 10 minutes
Temperature:
Grill or grill pan at medium-high heat
Serving size:
4-6 servings
Nutritional information:
Calories: 250
Fat: 14g
Carbohydrates: 12g
Protein: 20g
Sodium: 350mg
Substitutions for ingredients:
- Ground lamb or chicken can be used instead of beef.
- Panko breadcrumbs can be used instead of regular breadcrumbs.
- Cilantro can be used instead of parsley.
- Red pepper flakes can be used instead of paprika.
Variations:
- Add chopped garlic to the meat mixture for extra flavor.
- Serve the kebabs with a side of rice or salad.
- Top the kebabs with crumbled feta cheese or chopped nuts.
Tips and Tricks:
- Soak the skewers in water for 30 minutes before using them to prevent them from burning on the grill.
- Make sure the meat mixture is well combined before shaping it into kebabs.
- Brush the pomegranate molasses on the kebabs during the last few minutes of cooking to prevent it from burning.
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 a side of rice or salad.
Garnishes:
Garnish the kebabs with chopped parsley or cilantro.
Pairings:
Pair the kebabs with a glass of red wine or a cold beer.
Suggested Side Dishes:
Serve the kebabs with a side of rice pilaf, tabbouleh salad, or roasted vegetables.
Troubleshooting Advice:
- If the kebabs are falling apart on the grill, add more breadcrumbs to the meat mixture to help bind it together.
- If the kebabs are burning on the grill, lower the heat and move them to a cooler part of the grill.
Food Safety Advice:
- Make sure the meat is cooked to an internal temperature of 160°F to ensure it is safe to eat.
- Wash your hands and any surfaces that come into contact with raw meat to prevent cross-contamination.
Food History:
Beyti kebab is a popular Turkish dish that was created in the 1960s by a chef named Beyti Güler. It is named after him and is now a staple in Turkish cuisine.
Flavor Profiles:
The Beyti kebab is a savory and slightly sweet dish that is flavored with paprika, cumin, and pomegranate molasses.
Serving Suggestions:
Serve the kebabs with a side of rice or salad and a glass of red wine or a cold beer.
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Region: Turkish