Ingredients with Measurements:
- 1 lb ground beef
- 1 onion, finely chopped
- 1/2 cup breadcrumbs
- 1 egg
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp paprika
- 1 tsp cumin
- 1/2 tsp red pepper flakes
- 1/4 cup chopped parsley
- 1/4 cup chopped mint
- 1/4 cup chopped dill
- 1/4 cup chopped cilantro
- 1/4 cup olive oil
Special equipment needed:
- Skewers
Step-by-step instructions:
1. In a large bowl, mix together the ground beef, onion, breadcrumbs, egg, salt, black pepper, paprika, cumin, and red pepper flakes.
2. Add in the chopped herbs and mix well.
3. Divide the mixture into 8 equal portions and shape them into long, thin cylinders.
4. Thread each cylinder onto a skewer, pressing the meat tightly onto the skewer.
5. Brush each kebab with olive oil.
6. Preheat the grill to medium-high heat.
7. Grill the kebabs for 8-10 minutes, turning occasionally, until they are cooked through and slightly charred on the outside.
8. Serve hot.
Time:
Preparation time: 20 minutes
Cooking time: 10 minutes
Temperature:
Grill temperature: medium-high heat
Serving size:
This recipe makes 8 kebabs, serving 4 people.
Nutritional information:
Calories: 250
Fat: 18g
Protein: 16g
Carbohydrates: 6g
Fiber: 1g
Sugar: 1g
Sodium: 500mg
Substitutions for ingredients:
- Ground lamb can be used instead of ground beef.
- Panko breadcrumbs can be used instead of regular breadcrumbs.
- Any combination of fresh herbs can be used.
Variations:
- Add chopped garlic to the meat mixture for extra flavor.
- Serve the kebabs with a side of tzatziki sauce.
- Add diced tomatoes and cucumbers to the kebab skewers for a fresh twist.
Tips and tricks:
- Soak wooden skewers in water for at least 30 minutes before using to prevent them from burning on the grill.
- Don't overwork the meat mixture, as this can result in tough kebabs.
- Use a meat thermometer to ensure that 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:
To reheat the kebabs, place them on a baking sheet and bake in a 350°F oven for 10-15 minutes, or until heated through.
Presentation ideas:
Arrange the kebabs on a platter and garnish with fresh herbs.
Garnishes:
- Chopped fresh herbs
- Lemon wedges
- Diced tomatoes and cucumbers
Pairings:
- Rice pilaf
- Grilled vegetables
- Greek salad
Suggested side dishes:
- Hummus and pita bread
- Roasted potatoes
- Tabouli salad
Troubleshooting advice:
- If the kebabs are falling apart on the grill, try chilling the meat mixture in the refrigerator for 30 minutes before shaping them onto the skewers.
- If the kebabs are dry, try adding a tablespoon of olive oil to the meat mixture.
Food safety advice:
- Always wash your hands and any surfaces that come into contact with raw meat.
- Cook the kebabs to an internal temperature of 160°F to ensure that they are safe to eat.
Food history:
Edirne Kebab is a traditional Turkish dish that originated in the city of Edirne, located in the northwest region of Turkey. It is typically made with ground beef or lamb and a variety of herbs and spices.
Flavor profiles:
The Edirne Kebab is a savory and flavorful dish, with a combination of spices and fresh herbs that give it a unique taste.
Serving suggestions:
Serve the Edirne Kebab hot off the grill, with a side of rice pilaf and grilled vegetables for a complete meal.
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Region: Turkish