Ingredients with Measurements:
- 1 lb ground beef
- 1 large onion, grated
- 2 cloves garlic, minced
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp cumin
- 1 tsp paprika
- 1/2 tsp cinnamon
- 1/4 cup chopped parsley
- 1/4 cup chopped cilantro
- 1/4 cup chopped mint
- 1/4 cup chopped dill
- 1/4 cup chopped scallions
- 1/4 cup bread crumbs
- 1 egg
- 1/4 cup olive oil
Special equipment needed:
- Skewers
- Grill or grill pan
Step-by-step instructions:
1. In a large bowl, mix together the ground beef, grated onion, minced garlic, salt, black pepper, cumin, paprika, and cinnamon.
2. Add in the chopped parsley, cilantro, mint, dill, scallions, bread crumbs, and egg. Mix well.
3. Cover the bowl with plastic wrap and refrigerate for at least 1 hour to allow the flavors to meld together.
4. Preheat your grill or grill pan to medium-high heat.
5. Divide the meat mixture into 8 equal portions and shape each portion into a long, thin sausage shape.
6. Thread each sausage shape onto a skewer.
7. Brush the kebabs with olive oil.
8. Grill the kebabs for 4-5 minutes on each side, or until they are cooked through and slightly charred.
9. Remove the kebabs from the grill and let them rest for a few minutes before serving.
- Time:
Preparation time: 20 minutes
- Refrigeration time: 1 hour
- Cooking time: 10-12 minutes
Temperature:
- Grill or grill pan: medium-high heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 400
- Fat: 28g
- Carbohydrates: 9g
- Protein: 28g
Substitutions for ingredients:
- Ground lamb or chicken can be used instead of ground beef.
- Panko bread crumbs can be used instead of regular bread crumbs.
- If fresh herbs are not available, dried herbs can be used instead.
Variations:
- Add chopped bell peppers or tomatoes to the skewers for added flavor and color.
- Serve the kebabs with a side of tzatziki sauce or hummus.
- Use the meat mixture to make meatballs instead of kebabs.
Tips and tricks:
- Soak wooden skewers in water for at least 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 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:
- To reheat the kebabs, place them on a baking sheet and heat them in a 350°F oven for 10-15 minutes, or until heated through.
Presentation ideas:
- Serve the kebabs on a platter with a side of rice or salad.
Garnishes:
- Sprinkle chopped fresh herbs over the top of the kebabs before serving.
Pairings:
- Serve the kebabs with a glass of red wine or a cold beer.
Suggested side dishes:
- Rice pilaf
- Greek salad
- Roasted vegetables
Troubleshooting advice:
- If the kebabs are sticking to the grill, brush them with more olive oil before grilling.
Food safety advice:
- Always wash your hands and any utensils used in the preparation of raw meat before using them again.
- Cook the kebabs to an internal temperature of 160°F to ensure that they are safe to eat.
Food history:
- Saren kebab is a traditional Persian dish that is typically made with ground lamb or beef.
Flavor profiles:
- The kebabs are savory and slightly spicy, with a hint of sweetness from the cinnamon.
Serving suggestions:
- Serve the kebabs with a side of rice or salad for a complete meal.
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Region: Turkish