Ingredients with Measurements:
- 1 lb ground beef
- 1/2 cup finely chopped onion
- 1/4 cup finely chopped fresh parsley
- 1/4 cup finely chopped fresh cilantro
- 1/4 cup finely chopped fresh mint
- 2 garlic cloves, minced
- 1 tsp ground cumin
- 1 tsp paprika
- 1/2 tsp ground cinnamon
- 1/2 tsp ground allspice
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 cup olive oil
- 1/4 cup lemon juice
Special equipment needed:
- Skewers
- Grill or grill pan
Step-by-step instructions:
1. In a large mixing bowl, combine the ground beef, onion, parsley, cilantro, mint, garlic, cumin, paprika, cinnamon, allspice, salt, and black pepper. Mix well with your hands until all ingredients are evenly distributed.
2. Divide the mixture into 8 equal portions and shape each portion into a sausage-like shape around a skewer.
3. Preheat the grill or grill pan to medium-high heat.
4. In a small bowl, whisk together the olive oil and lemon juice.
5. Brush the kebabs with the olive oil and lemon juice mixture.
6. Grill the kebabs for 8-10 minutes, turning occasionally, until they are cooked through and browned on all sides.
7. Remove the kebabs from the grill and let them rest for a few minutes before serving.
Time:
Preparation time: 20 minutes
Cooking time: 10 minutes
Temperature:
Medium-high heat
Serving size:
4 servings
Nutritional information:
Calories: 320
Fat: 24g
Carbohydrates: 5g
Protein: 21g
Substitutions for ingredients:
- Ground lamb or chicken can be used instead of ground beef.
- Dried herbs can be used instead of fresh herbs, but reduce the amount by half.
Variations:
- Add chopped bell peppers or tomatoes to the kebab mixture.
- Serve with tzatziki sauce or hummus.
Tips and tricks:
- Soak the skewers in water for at least 30 minutes before using to prevent them from burning on the grill.
- Don't overmix the kebab mixture, as it can make the meat 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 lemon wedges and fresh herbs.
Garnishes:
Fresh herbs, lemon wedges
Pairings:
- Serve with a side of rice or couscous.
- Pair with a Greek salad or tabbouleh.
Suggested side dishes:
- Rice or couscous
- Greek salad or tabbouleh
Troubleshooting advice:
- If the kebabs are sticking to the grill, brush them with a little extra oil before grilling.
- If the kebabs are falling apart on the grill, make sure they are tightly packed around the skewer.
Food safety advice:
- Make sure the ground beef is cooked to an internal temperature of 160°F to prevent foodborne illness.
- Wash your hands and all utensils thoroughly after handling raw meat.
Food history:
Panchuker Kebab is a Middle Eastern dish that is traditionally made with ground lamb or beef and a variety of spices.
Flavor profiles:
Savory, spicy, aromatic
Serving suggestions:
Serve the kebabs with a side of rice or couscous and a fresh salad for a complete meal.
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Region: Indian