Ingredients with Measurements:
- 1 lb ground beef or lamb
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1/4 cup fresh parsley, chopped
- 1/4 cup fresh mint, chopped
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp cumin
- 1/2 tsp paprika
- 1/4 tsp cinnamon
- 1/4 tsp allspice
- 1/4 cup breadcrumbs
- 1 egg
Special equipment needed:
- Skewers
- Grill or grill pan
Step-by-step instructions:
1. In a large bowl, combine the ground meat, onion, garlic, parsley, mint, salt, black pepper, cumin, paprika, cinnamon, allspice, breadcrumbs, and egg. Mix well until all ingredients are evenly distributed.
2. Divide the mixture into 8-10 portions and shape each portion around a skewer, forming a long, thin sausage shape.
3. Preheat your grill or grill pan to medium-high heat.
4. Place the kebabs on the grill or grill pan and cook for 8-10 minutes, turning occasionally, until browned and cooked through.
5. Remove the kebabs from the grill or grill pan and let them rest for a few minutes before serving.
Time:
Preparation time: 20 minutes
Cooking time: 10 minutes
Temperature:
Grill or grill pan: medium-high heat
Serving size:
4-5 servings
Nutritional information:
Calories: 250
Fat: 15g
Carbohydrates: 8g
Protein: 20g
Substitutions for ingredients:
- Ground chicken or turkey can be used instead of beef or lamb.
- Dried herbs can be used instead of fresh herbs.
- Panko breadcrumbs can be used instead of regular breadcrumbs.
Variations:
- Add chopped bell peppers or tomatoes to the kebab mixture for extra flavor and nutrition.
- Serve the kebabs with a side of tzatziki sauce or hummus for dipping.
- Use the kebab mixture to make meatballs instead of kebabs.
Tips and tricks:
- Soak the skewers in water for 30 minutes before using them to prevent them from burning on the grill.
- Make sure the kebab mixture is tightly packed around the skewers to prevent them from falling apart on the grill.
- 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:
To reheat the kebabs, place them in a preheated oven at 350°F for 10-15 minutes, or until heated through.
Presentation ideas:
Serve the kebabs on a platter with a side of rice or salad.
Garnishes:
Garnish the kebabs with a sprinkle of chopped fresh herbs, such as parsley or mint.
Pairings:
Serve the kebabs with a side of grilled vegetables, such as zucchini or eggplant.
Suggested side dishes:
- Rice pilaf
- Greek salad
- Roasted vegetables
Troubleshooting advice:
- If the kebabs are falling apart on the grill, try packing the mixture more tightly around the skewers.
- If the kebabs are too dry, try adding a little more egg or breadcrumbs to the mixture.
Food safety advice:
- Make sure the meat is cooked to an internal temperature of 165°F to ensure it is safe to eat.
- Always wash your hands and any utensils or surfaces that come into contact with raw meat to prevent cross-contamination.
Food history:
Kebabs originated in the Middle East and have been a popular dish for centuries. They are typically made with marinated meat that is skewered and grilled over an open flame.
Flavor profiles:
Kebabs are savory and aromatic, with a blend of spices that give them a complex and flavorful taste.
Serving suggestions:
Serve the kebabs with a side of rice or salad, and a dipping sauce such as tzatziki or hummus.
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Region: Turkish