Ingredients with Measurements:
- 1 pound ground goat meat
- 1/2 cup finely chopped onion
- 1/4 cup chopped fresh mint
- 1/4 cup chopped fresh coriander
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground coriander
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 egg, beaten
- 1/4 cup breadcrumbs
- 1/4 cup olive oil
Special equipment needed:
- Skewers
Step-by-step instructions:
1. In a large mixing bowl, combine the ground goat meat, onion, mint, coriander, garlic, cumin, cinnamon, coriander, salt, and black pepper.
2. Add the beaten egg and breadcrumbs to the mixture and mix well.
3. Divide the mixture into 8 equal portions and shape them into elongated kebabs.
4. Thread the kebabs onto skewers.
5. Heat the olive oil in a large skillet over medium-high heat.
6. Add the kebabs to the skillet and cook for 5-7 minutes on each side or until browned and cooked through.
7. Serve hot with mint and coriander chutney.
Time:
Preparation time: 20 minutes
Cooking time: 15 minutes
Temperature:
Medium-high heat
Serving size:
4 servings
Nutritional information:
Calories: 350
Fat: 25g
Carbohydrates: 8g
Protein: 25g
Substitutions for ingredients:
- Ground lamb or beef can be used instead of goat meat.
- Panko breadcrumbs can be used instead of regular breadcrumbs.
- Ground ginger can be used instead of fresh ginger.
Variations:
- Add chopped green chilies for a spicy version.
- Substitute fresh cilantro for coriander.
- Add a tablespoon of lemon juice for a tangy flavor.
Tips and tricks:
- Soak the skewers in water for 30 minutes before using them to prevent them from burning.
- Use a non-stick skillet to prevent the kebabs from sticking to the pan.
- Make sure the kebabs are evenly shaped to ensure even cooking.
Storage instructions:
Store leftover kebabs 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 bed of lettuce with a side of mint and coriander chutney.
Garnishes:
Garnish with fresh mint leaves and chopped coriander.
Pairings:
Serve with naan bread and a side of cucumber raita.
Suggested side dishes:
- Basmati rice
- Roasted vegetables
- Grilled corn on the cob
Troubleshooting advice:
- If the kebabs are falling apart, add more breadcrumbs to the mixture.
- If the kebabs are dry, add a tablespoon of olive oil to the mixture.
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 all surfaces that come into contact with raw meat to prevent the spread of bacteria.
Food history:
Kebabs are a popular dish in Middle Eastern and South Asian cuisine. They are typically made with ground meat, spices, and herbs and are cooked on skewers over an open flame.
Flavor profiles:
The Capra Kebabs with Mint and Coriander have a savory and slightly spicy flavor with a hint of sweetness from the cinnamon.
Serving suggestions:
Serve the kebabs as a main dish with a side of rice and vegetables or as an appetizer with a side of chutney.
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Region: Indian