Ingredients with Measurements:
- 1 lb ground beef
- 1 onion, finely chopped
- 2 garlic cloves, minced
- 1 tsp turmeric
- 1 tsp cumin
- 1 tsp paprika
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 cup bread crumbs
- 1 egg
- 1 lb fresh spinach, washed and chopped
- 1/2 cup pomegranate seeds
- 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, turmeric, cumin, paprika, salt, black pepper, bread crumbs, and egg until well combined.
2. Divide the mixture into 8 equal portions and shape each portion into a long, thin sausage shape around a skewer.
3. Preheat a grill or grill pan to medium-high heat.
4. Brush the kebabs with olive oil and grill for 5-7 minutes on each side, or until cooked through.
5. While the kebabs are cooking, heat a large skillet over medium heat and add the spinach. Cook until wilted, about 5 minutes.
6. Remove the kebabs from the grill and serve on a bed of spinach. Sprinkle with pomegranate seeds.
Time:
Preparation time: 20 minutes
Cooking time: 15 minutes
Temperature:
Grill or grill pan should be preheated to medium-high heat.
Serving size:
This recipe makes 4 servings.
Nutritional information:
Calories: 380
Fat: 23g
Carbohydrates: 14g
Protein: 29g
Sodium: 670mg
Sugar: 4g
Fiber: 4g
Substitutions for ingredients:
- Ground lamb or chicken can be substituted for ground beef.
- Frozen spinach can be used instead of fresh spinach.
- If pomegranate seeds are not available, dried cranberries or raisins can be used as a substitute.
Variations:
- Add chopped fresh herbs such as parsley or cilantro to the ground beef mixture for added flavor.
- Serve the kebabs with a side of tzatziki sauce or hummus.
- Top the kebabs with crumbled feta cheese for a Mediterranean twist.
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 ground beef mixture is well combined before shaping into kebabs to ensure they hold together on the grill.
- 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:
To reheat, place the kebabs in a preheated oven at 350°F for 10-15 minutes, or until heated through.
Presentation ideas:
Serve the kebabs on a platter with the spinach and pomegranate seeds arranged around them.
Garnishes:
Garnish with additional pomegranate seeds and chopped fresh herbs such as parsley or cilantro.
Pairings:
Serve with a side of rice pilaf or roasted vegetables.
Suggested side dishes:
- Greek salad
- Roasted sweet potatoes
- Grilled asparagus
Troubleshooting advice:
- If the kebabs are falling apart on the grill, add more bread crumbs to the ground beef mixture to help bind it together.
- If the spinach is too watery, drain it in a colander before serving.
Food safety advice:
- Make sure the ground beef is cooked to an internal temperature of 160°F to prevent foodborne illness.
- Wash hands and surfaces thoroughly before and after handling raw meat.
Food history:
Nargesi Kebab is a traditional Iranian dish that is typically made with ground lamb or beef and spinach. The addition of pomegranate seeds adds a sweet and tangy flavor to the dish.
Flavor profiles:
This dish is savory and slightly spicy from the ground beef mixture, with a slightly bitter flavor from the spinach and a sweet and tangy flavor from the pomegranate seeds.
Serving suggestions:
Serve the kebabs with a side of rice pilaf or roasted vegetables for a complete meal.
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Region: Persian