Ingredients with Measurements:
- 1 lb ground beef
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1/4 cup chopped parsley
- 1/4 cup chopped cilantro
- 1/4 cup chopped dill
- 1/2 tsp ground turmeric
- 1/2 tsp ground cumin
- 1/2 tsp ground cinnamon
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 cup cooked quinoa
- 1 egg
- 2 tbsp olive oil
Special equipment needed:
- Skewers
- Grill or grill pan
Step-by-step instructions:
1. In a large bowl, mix together the ground beef, onion, garlic, parsley, cilantro, dill, turmeric, cumin, cinnamon, salt, and black pepper.
2. Add the cooked quinoa and egg to the bowl and mix until well combined.
3. Divide the mixture into 8 equal portions and shape each portion into a long, thin sausage shape around a skewer.
4. Brush the kebabs with olive oil and grill them over medium-high heat for 8-10 minutes, turning occasionally, until they are cooked through and browned on all sides.
5. Serve hot with additional herbs and quinoa on the side.
Time:
Preparation time: 20 minutes
Cooking time: 10 minutes
5. Temperature:
Grill or grill pan should be heated to medium-high heat.
Serving size:
This recipe makes 8 kebabs, serving size is 2 kebabs per person.
Nutritional information:
Calories per serving: 300
Fat: 18g
Protein: 20g
Carbohydrates: 14g
Fiber: 2g
Sugar: 1g
Substitutions for ingredients:
- Ground lamb or chicken can be used instead of beef.
- Quinoa can be substituted with rice or couscous.
- Any combination of herbs can be used, depending on personal preference.
Variations:
- Add chopped tomatoes or bell peppers to the kebab mixture for additional flavor and nutrition.
- Serve the kebabs with a yogurt sauce or tzatziki for a creamy contrast to the spices.
- Make smaller kebabs and serve them as appetizers.
Tips and tricks:
- Soak the skewers in water for at least 30 minutes before using to prevent them from burning on the grill.
- Make sure the kebabs are evenly shaped around the skewer to ensure even cooking.
- Use a meat thermometer to ensure that 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:
Arrange the kebabs on a platter with additional herbs and quinoa on the side.
Garnishes:
Garnish with additional chopped herbs or a sprinkle of paprika for color.
Pairings:
Serve the kebabs with a side salad or roasted vegetables for a complete meal.
Suggested side dishes:
- Greek salad
- Roasted vegetables
- Grilled corn on the cob
Troubleshooting advice:
- If the kebabs are sticking to the grill, brush them with additional oil or use a non-stick grill pan.
- If the kebabs are falling apart, add additional egg or breadcrumbs to the mixture to bind it together.
Food safety advice:
- Make sure the kebabs are cooked to an internal temperature of 160°F to ensure they are safe to eat.
- Store leftovers in the refrigerator and consume within 3 days.
Food history:
Nargesi kebab is a traditional Persian dish that is typically made with ground lamb or beef and spinach. This recipe puts a twist on the classic by using quinoa and a variety of herbs for added flavor.
Flavor profiles:
The kebabs are savory and spiced with a hint of sweetness from the cinnamon. The quinoa adds a nutty flavor and a slightly crunchy texture.
Serving suggestions:
Serve the kebabs with a side of quinoa and additional herbs for a complete meal.
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Region: Iranian