Ingredients with Measurements:
- 1 lb ground lamb
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp paprika
- 1/2 tsp ground cinnamon
- 1/2 tsp ground allspice
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh cilantro
- 1/4 cup chopped fresh mint
- 1/4 cup breadcrumbs
- 1 egg, beaten
- 1/4 cup olive oil
Special equipment needed:
- Skewers
- Grill or grill pan
Step-by-step instructions:
1. In a large bowl, combine the ground lamb, onion, garlic, cumin, coriander, paprika, cinnamon, allspice, salt, and black pepper.
2. Add the parsley, cilantro, mint, breadcrumbs, and beaten egg to the bowl and mix well.
3. Divide the mixture into 8 portions and shape each portion into a sausage shape around a skewer.
4. Brush the kebabs with olive oil.
5. Preheat a grill or grill pan to medium-high heat.
6. Grill the kebabs for 8-10 minutes, turning occasionally, until cooked through and browned on all sides.
7. Serve hot.
Time:
Preparation time: 20 minutes
Cooking time: 10 minutes
Temperature:
Medium-high heat
Serving size:
4 servings (2 kebabs per serving)
Nutritional information:
Calories: 410
Fat: 32g
Carbohydrates: 7g
Protein: 23g
Sodium: 390mg
Sugar: 1g
Substitutions for ingredients:
- Ground beef or chicken can be used instead of lamb.
- Panko breadcrumbs can be used instead of regular breadcrumbs.
- Dried herbs can be used instead of fresh herbs, but use half the amount.
Variations:
- Add chopped dried apricots or raisins to the kebab mixture for a sweet twist.
- Serve the kebabs with a yogurt sauce or tzatziki.
- Make mini kebabs for appetizers.
Tips and tricks:
- Soak the skewers in water for at least 30 minutes before using to prevent them from burning on the grill.
- Don't overwork the meat mixture or the kebabs will be tough.
- Use a meat thermometer to ensure the kebabs are cooked to an internal temperature of 160°F.
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 in a hot oven until heated through.
Presentation ideas:
Serve the kebabs on a platter with a sprinkle of chopped fresh herbs.
Garnishes:
Garnish with lemon wedges and extra chopped herbs.
Pairings:
Serve the kebabs with a side salad or grilled vegetables.
Suggested side dishes:
- Greek salad
- Grilled eggplant
- Roasted potatoes
Troubleshooting advice:
- If the kebabs are falling apart on the grill, try adding more breadcrumbs to the mixture to help bind it together.
- If the kebabs are dry, try adding a little more olive oil to the mixture.
Food safety advice:
- Always wash your hands and cooking surfaces before and after handling raw meat.
- Cook the kebabs to an internal temperature of 160°F to ensure they are safe to eat.
- Store leftover kebabs in the refrigerator and consume within 3 days.
Food history:
Burahol Kebab is a traditional Middle Eastern dish that is typically made with ground lamb or beef and a variety of spices.
Flavor profiles:
The kebabs are savory and aromatic with a hint of sweetness from the cinnamon and allspice.
Serving suggestions:
Serve the kebabs with a side of rice or pita bread.
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Region: Indian