Ingredients with Measurements:
- 1 lb ground chicken
- 1/2 cup black kashk
- 1/4 cup chopped onion
- 2 cloves garlic, minced
- 1/2 tsp ground cumin
- 1/2 tsp paprika
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 tbsp olive oil
- 8 skewers
Special equipment needed:
- Grill or grill pan
Step-by-step instructions:
1. In a large bowl, combine ground chicken, black kashk, chopped onion, minced garlic, ground cumin, paprika, salt, and black pepper. Mix well until all ingredients are evenly distributed.
2. Divide the mixture into 8 equal portions and shape each portion into a sausage shape around a skewer.
3. Preheat the grill or grill pan to medium-high heat.
4. Brush the kebabs with olive oil and place them on the grill or grill pan.
5. Cook for 4-5 minutes on each side, or until the chicken is cooked through and the kebabs are nicely charred.
6. Remove from the heat and let the kebabs rest for a few minutes before serving.
Time:
Preparation time: 15 minutes
Cooking time: 10 minutes
Temperature:
Grill or grill pan: medium-high heat
Serving size:
This recipe makes 8 kebabs, serving size is 2 kebabs per person.
Nutritional information:
Calories: 220
Fat: 15g
Carbohydrates: 3g
Protein: 18g
Substitutions for ingredients:
- Ground beef or lamb can be used instead of chicken.
- If black kashk is not available, regular kashk or yogurt can be used instead.
Variations:
- Add chopped fresh herbs such as parsley or cilantro to the chicken mixture for extra flavor.
- Serve the kebabs with a side of rice or salad.
Tips and tricks:
- Soak the skewers in water for 30 minutes before using to prevent them from burning on the grill.
- Make sure the chicken mixture is well combined before shaping it around the skewers to ensure even cooking.
- Brush the kebabs with olive oil before grilling to prevent them from sticking to the grill.
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 in a preheated oven at 350°F for 10-15 minutes, or until heated through.
Presentation ideas:
Arrange the kebabs on a platter and garnish with fresh herbs and lemon wedges.
Garnishes:
Fresh herbs such as parsley or cilantro, lemon wedges.
Pairings:
- Serve the kebabs with a side of rice or salad.
- Pair with a glass of red wine or beer.
Suggested side dishes:
- Persian rice
- Grilled vegetables
- Greek salad
Troubleshooting advice:
- If the chicken mixture is too wet, add a little bit of breadcrumbs to help absorb the moisture.
- If the kebabs are sticking to the grill, brush them with more olive oil.
Food safety advice:
- Make sure the chicken is cooked to an internal temperature of 165°F to ensure it is safe to eat.
- Wash your hands and all surfaces that come into contact with raw chicken to prevent cross-contamination.
Food history:
Kebabs are a popular Middle Eastern dish that has been enjoyed for centuries. They are typically made with marinated meat that is skewered and grilled over an open flame.
Flavor profiles:
The black kashk in this recipe adds a tangy and slightly sour flavor to the chicken kebabs, while the spices such as cumin and paprika add warmth and depth.
Serving suggestions:
Serve the kebabs with a side of rice or salad, and garnish with fresh herbs and lemon wedges.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Iranian