Ingredients with Measurements:
- 1 lb ground goat meat
- 1 onion, finely chopped
- 2 garlic cloves, minced
- 1 tsp paprika
- 1 tsp cumin
- 1 tsp coriander
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 cup bread crumbs
- 1 egg
- 1/4 cup chopped parsley
- 1/4 cup chopped mint
- 1/4 cup chopped cilantro
- 1/4 cup olive oil
Special equipment needed:
- Skewers
- Grill or grill pan
Step-by-step instructions:
1. In a large bowl, mix together the ground goat meat, onion, garlic, paprika, cumin, coriander, salt, and black pepper.
2. Add the bread crumbs, egg, parsley, mint, and cilantro 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 the grill or grill pan to medium-high heat.
6. Grill the kebabs for 8-10 minutes, turning occasionally, until they are cooked through and slightly charred.
7. Serve hot.
Time:
Preparation time: 15 minutes
Cooking time: 10 minutes
Temperature:
Medium-high heat
Serving size:
4 servings
Nutritional information:
Calories: 320
Fat: 22g
Protein: 23g
Carbohydrates: 7g
Fiber: 1g
Sugar: 1g
Sodium: 620mg
Substitutions for ingredients:
- Ground lamb or beef can be used instead of goat meat.
- Any type of breadcrumbs can be used instead of bread crumbs.
- Any type of oil can be used instead of olive oil.
Variations:
- Add chopped chili peppers for extra spice.
- Add chopped tomatoes or bell peppers to the skewers for extra flavor.
- Serve with a side of tzatziki sauce.
Tips and tricks:
- Soak the skewers in water for 30 minutes before using to prevent them from burning on the grill.
- Make sure the kebabs are evenly shaped around the skewers to ensure even cooking.
- Don't overcook the kebabs, as they can become dry and tough.
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 fresh herbs and lemon wedges for garnish.
Garnishes:
Fresh herbs and lemon wedges.
Pairings:
- Serve with a side of rice pilaf or couscous.
- Serve with a side of grilled vegetables.
Suggested side dishes:
- Rice pilaf
- Couscous
- Grilled vegetables
Troubleshooting advice:
- If the kebabs are falling apart on the grill, add more breadcrumbs to the mixture to help bind it together.
- If the kebabs are not cooking evenly, rotate them on the skewers to ensure even cooking.
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 any utensils used in the preparation of the kebabs to prevent cross-contamination.
Food history:
Homoljski Kozji Kebab is a traditional Serbian dish made with ground goat meat and spices. It is typically served as a street food in Serbia.
Flavor profiles:
Savory, spicy, and slightly charred.
Serving suggestions:
Serve hot with a side of rice pilaf or grilled vegetables.
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Region: Serbian