Ingredients with Measurements:
- 1 lb ground goat meat
- 1 red bell pepper, seeded and cut into 1-inch pieces
- 1 large onion, cut into 1-inch pieces
- 2 cloves garlic, minced
- 1 tbsp fresh rosemary, chopped
- 1 tbsp fresh thyme, chopped
- 1 tsp smoked paprika
- 1 tsp ground cumin
- 1 tsp salt
- 1/2 tsp black pepper
- 2 tbsp olive oil
- 8 skewers
Special equipment needed:
- Grill or grill pan
Step-by-step instructions:
1. Preheat grill or grill pan to medium-high heat.
2. In a large bowl, mix together ground goat meat, garlic, rosemary, thyme, smoked paprika, cumin, salt, and black pepper until well combined.
3. Divide the meat mixture into 8 equal portions and shape each portion into a sausage shape around a skewer.
4. Brush the kebabs with olive oil.
5. Thread the red bell pepper and onion pieces onto separate skewers.
6. Grill the kebabs, turning occasionally, for 8-10 minutes or until cooked through.
7. Grill the red bell pepper and onion skewers for 5-7 minutes or until tender and lightly charred.
8. Serve the kebabs with the grilled red bell pepper and onion skewers.
Time:
Preparation time: 20 minutes
Cooking time: 15-20 minutes
5. Temperature:
Grill or grill pan preheated to medium-high heat.
Serving size:
This recipe makes 8 kebabs, serving size is 2 kebabs per person.
Nutritional information:
Calories per serving: 250
Total fat: 16g
Saturated fat: 4g
Cholesterol: 75mg
Sodium: 440mg
Total carbohydrates: 6g
Dietary fiber: 1g
Total sugars: 3g
Protein: 21g
Substitutions for ingredients:
- Ground lamb or beef can be substituted for ground goat meat.
- Yellow or orange bell pepper can be substituted for red bell pepper.
- Shallots or scallions can be substituted for onion.
Variations:
- Add diced tomatoes to the red pepper and onion skewers for a burst of freshness.
- Serve the kebabs with a side of tzatziki sauce for a creamy and tangy dip.
- Make a salad with mixed greens, cherry tomatoes, and cucumbers to serve alongside the kebabs.
Tips and tricks:
- Soak wooden skewers in water for at least 30 minutes before grilling to prevent them from burning.
- Don't overwork the meat mixture when shaping the kebabs to prevent them from becoming tough.
- Brush the kebabs with olive oil before grilling to prevent them from sticking to the grill.
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:
Arrange the kebabs on a platter with the grilled red pepper and onion skewers for a colorful and appetizing presentation.
Garnishes:
Sprinkle chopped fresh parsley or cilantro over the kebabs for a pop of color and flavor.
Pairings:
Serve the kebabs with a glass of red wine, such as a Cabernet Sauvignon or Syrah.
Suggested side dishes:
- Grilled vegetables, such as zucchini or eggplant
- Rice pilaf
- Roasted potatoes
Troubleshooting advice:
- If the kebabs are sticking to the grill, brush them with more olive oil.
- If the kebabs are falling apart, try shaping them around two skewers instead of one.
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 all surfaces that come into contact with raw meat to prevent cross-contamination.
Food history:
Kebabs are a popular dish in many Middle Eastern and Mediterranean cuisines. They are typically made with marinated meat or vegetables that are skewered and grilled over an open flame.
Flavor profiles:
The Misto Capra Kebabs with Red Pepper and Onion have a smoky and savory flavor from the grilled meat and spices, balanced by the sweetness of the grilled red pepper and onion.
Serving suggestions:
Serve the kebabs with a side of pita bread or naan for a complete meal.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: N/A