Ingredients with Measurements:
- 1 pound of beef or lamb, cut into cubes
- 1 onion, grated
- 1 cup of plain yogurt
- 1 tablespoon of turmeric
- 1 tablespoon of paprika
- 1 tablespoon of salt
- 1 tablespoon of black pepper
- 1/2 cup of lemon juice
- 1/4 cup of olive oil
- Skewers
Special equipment needed:
- Grill or grill pan
- Mixing bowl
Step-by-step instructions:
1. In a mixing bowl, combine the grated onion, yogurt, turmeric, paprika, salt, black pepper, lemon juice, and olive oil.
2. Add the meat cubes to the marinade and mix well. Cover and refrigerate for at least 2 hours, or overnight.
3. Soak the skewers in water for at least 30 minutes to prevent them from burning.
4. Thread the meat cubes onto the skewers.
5. Preheat the grill or grill pan to medium-high heat.
6. Grill the kebabs for 10-12 minutes, turning occasionally, until the meat is cooked through and slightly charred.
7. Serve hot with rice or bread.
Time:
Preparation time: 10 minutes
Marinating time: 2 hours or overnight
Cooking time: 10-12 minutes
Temperature:
Medium-high heat for grilling
Serving size:
4 servings
Nutritional information:
Calories: 300
Fat: 18g
Protein: 28g
Carbohydrates: 6g
Sugar: 3g
Sodium: 1200mg
Substitutions for ingredients:
- Beef or lamb can be substituted with chicken or tofu.
- Lemon juice can be substituted with lime juice or vinegar.
- Olive oil can be substituted with vegetable oil or melted butter.
Variations:
- Add chopped herbs, such as parsley or cilantro, to the marinade for extra flavor.
- Add vegetables, such as bell peppers or onions, to the skewers for a complete meal.
- Serve with a side of tzatziki sauce for dipping.
Tips and tricks:
- Make sure to marinate the meat for at least 2 hours for maximum flavor.
- Don't overcrowd the skewers, leave some space between the meat cubes for even cooking.
- If using a grill pan, make sure to lightly oil it before grilling to prevent sticking.
Storage instructions:
Leftover kebabs can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, place the kebabs on a baking sheet and bake in a preheated oven at 350°F for 10-15 minutes, or until heated through.
Presentation ideas:
Arrange the kebabs on a platter and garnish with chopped herbs and lemon wedges.
Garnishes:
Chopped herbs, lemon wedges
Pairings:
- Rice pilaf
- Grilled vegetables
- Salad
Suggested side dishes:
- Hummus and pita bread
- Tabouli salad
- Baba ganoush
Troubleshooting advice:
- If the meat is tough, it may not have been marinated long enough. Make sure to marinate for at least 2 hours, or overnight.
- If the meat is dry, it may have been overcooked. Make sure to grill for 10-12 minutes, turning occasionally, until the meat is cooked through but still juicy.
Food safety advice:
- Make sure to soak the skewers in water for at least 30 minutes to prevent them from burning.
- Always use a clean cutting board and knife when handling raw meat.
- Make sure the meat is cooked to an internal temperature of 145°F to ensure it is safe to eat.
Food history:
Kebab-e Torsh is a traditional Persian dish that is typically made with lamb or beef marinated in yogurt and lemon juice. The sour flavor comes from the lemon juice, which also helps to tenderize the meat.
Flavor profiles:
Sour, tangy, savory
Serving suggestions:
Serve hot with rice or bread and a side of grilled vegetables or salad.
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Region: Iranian