Ingredients with Measurements:
- 1 lb ground lamb
- 1 onion, finely chopped
- 2 garlic cloves, minced
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp paprika
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 cup fresh parsley, chopped
- 1/4 cup fresh cilantro, chopped
- 1/4 cup fresh mint, chopped
- 1 egg, beaten
- 1/4 cup breadcrumbs
- 1/4 cup olive oil
Special equipment needed:
- Skewers
Step-by-step instructions:
1. In a large bowl, mix together ground lamb, onion, garlic, cumin, coriander, paprika, salt, black pepper, parsley, cilantro, mint, egg, and breadcrumbs.
2. Knead the mixture until well combined.
3. Divide the mixture into 8 equal portions and shape each portion into a long sausage shape.
4. Thread each sausage shape onto a skewer.
5. Brush the kebabs with olive oil.
6. Preheat the grill to medium-high heat.
7. Grill the kebabs for 10-12 minutes, turning occasionally, until cooked through and browned on all sides.
8. Serve hot.
Time:
Preparation time: 20 minutes
Cooking time: 10-12 minutes
Temperature:
Grill temperature: medium-high heat
Serving size:
This recipe makes 8 kebabs.
Nutritional information:
Calories: 250
Fat: 19g
Carbohydrates: 5g
Protein: 16g
Substitutions for ingredients:
- Ground beef or chicken can be used instead of lamb.
- Breadcrumbs can be substituted with almond flour for a gluten-free version.
Variations:
- Add chopped jalapeños or red pepper flakes for a spicy version.
- Add chopped sun-dried tomatoes or olives for a Mediterranean twist.
Tips and tricks:
- Soak the skewers in water for 30 minutes before using to prevent them from burning on the grill.
- Don't overmix the meat mixture, as it can make the kebabs 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 oven until heated through.
Presentation ideas:
Serve the kebabs on a platter with a side of tzatziki sauce and pita bread.
Garnishes:
Garnish the kebabs with chopped fresh herbs or lemon wedges.
Pairings:
Pair the kebabs with a side of Greek salad or roasted vegetables.
Suggested side dishes:
- Tzatziki sauce
- Pita bread
- Greek salad
- 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 too dry, add a tablespoon of olive oil to the meat mixture.
Food safety advice:
- Always wash your hands and utensils thoroughly before and after handling raw meat.
- Cook the kebabs to an internal temperature of 160°F to ensure they are safe to eat.
Food history:
Charkassiye Kebab is a traditional Middle Eastern dish that is popular in countries like Iran and Iraq.
Flavor profiles:
Charkassiye Kebab is a flavorful and aromatic dish that is seasoned with cumin, coriander, paprika, and fresh herbs.
Serving suggestions:
Serve the kebabs as a main dish for lunch or dinner.
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Region: Iranian