Ingredients with Measurements:
- 1 lb ground beef
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp paprika
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 cup breadcrumbs
- 1 egg
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh mint
- 1/4 cup chopped fresh cilantro
- 1/4 cup chopped fresh dill
- 1/4 cup chopped fresh basil
- 1/4 cup chopped fresh oregano
Special equipment needed:
- Skewers
Step-by-step instructions:
1. In a large bowl, combine the ground beef, onion, garlic, cumin, coriander, paprika, salt, black pepper, breadcrumbs, and egg. Mix well.
2. Add the chopped herbs to the bowl and mix until evenly distributed.
3. Divide the mixture into 8 equal portions and shape each portion into a long, thin sausage shape.
4. Thread each sausage shape onto a skewer, pressing the meat firmly onto the skewer.
5. Preheat a grill or grill pan to medium-high heat.
6. Grill the kebabs for 10-12 minutes, turning occasionally, until cooked through and browned on all sides.
7. Serve hot.
Time:
Preparation time: 20 minutes
Cooking time: 10-12 minutes
Temperature:
Medium-high heat
Serving size:
4 servings
Nutritional information:
Calories: 250
Fat: 14g
Carbohydrates: 8g
Protein: 22g
Substitutions for ingredients:
- Ground lamb can be substituted for the ground beef.
- Panko breadcrumbs can be substituted for regular breadcrumbs.
- Dried herbs can be substituted for fresh herbs, but use half the amount.
Variations:
- Add chopped red bell pepper or jalapeño to the mixture for a spicy kick.
- Serve the kebabs with tzatziki or hummus for dipping.
- Make smaller kebabs and serve them as appetizers.
Tips and tricks:
- Soak wooden skewers in water for 30 minutes before using to prevent them from burning on the grill.
- Don't overwork the meat mixture or the kebabs will become 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 sprinkle of chopped fresh herbs.
Garnishes:
Garnish the kebabs with a squeeze of lemon juice or a dollop of yogurt.
Pairings:
Serve the kebabs with a side salad or grilled vegetables.
Suggested side dishes:
- Greek salad
- Grilled zucchini
- Roasted potatoes
Troubleshooting advice:
- If the kebabs are falling apart on the grill, try chilling them in the refrigerator for 30 minutes before grilling.
- If the kebabs are too dry, add a tablespoon of olive oil to the meat mixture.
Food safety advice:
- Always cook ground beef to an internal temperature of 160°F to prevent foodborne illness.
- Wash your hands and all surfaces that come into contact with raw meat before and after handling.
Food history:
Kebabs are a popular Middle Eastern and Mediterranean dish that have been enjoyed for centuries.
Flavor profiles:
The Magnùn Kebabs are savory and herbaceous with a hint of spice.
Serving suggestions:
Serve the kebabs with a side of rice or pita bread.
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