Ingredients with Measurements:
- 500g St Tola Hard Goat Cheese, grated
- 1/2 cup breadcrumbs
- 1/4 cup chopped fresh mint
- 1/4 cup chopped fresh coriander
- 1/2 tsp ground cumin
- 1/2 tsp ground coriander
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 egg, beaten
- 1 tbsp olive oil
Special equipment needed:
- Skewers
Step-by-step instructions:
1. In a large mixing bowl, combine the grated St Tola Hard Goat Cheese, breadcrumbs, chopped mint, chopped coriander, ground cumin, ground coriander, salt, and black pepper.
2. Add the beaten egg to the mixture and mix well until all ingredients are evenly combined.
3. Divide the mixture into 8 equal portions and shape each portion into a sausage shape around a skewer.
4. Brush each kebab with olive oil.
5. Preheat a grill or grill pan to medium-high heat.
6. Grill the kebabs for 8-10 minutes, turning occasionally, until golden brown and cooked through.
7. Serve hot with a side of mint and coriander chutney.
- Time:
Preparation time: 20 minutes
- Cooking time: 10 minutes
Temperature:
- Grill or grill pan preheated to medium-high heat
Serving size:
- 4 servings (2 kebabs per serving)
Nutritional information:
- Calories per serving: 390
- Fat: 28g
- Protein: 20g
- Carbohydrates: 13g
- Fiber: 2g
- Sugar: 2g
Substitutions for ingredients:
- St Tola Hard Goat Cheese can be substituted with any hard goat cheese.
- Breadcrumbs can be substituted with panko breadcrumbs or almond flour.
- Fresh mint and coriander can be substituted with dried herbs.
Variations:
- Add chopped chili peppers for a spicy kick.
- Substitute the ground cumin and coriander with your favorite spice blend.
- Use different types of hard cheese, such as Parmesan or Pecorino.
Tips and tricks:
- Soak skewers in water for at least 30 minutes before using to prevent them from burning.
- Use a grilling basket or foil to prevent the kebabs from falling apart on the grill.
- Serve with a side of yogurt sauce for a cooling contrast to the spicy kebabs.
Storage instructions:
- Store leftover kebabs in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat kebabs in the oven or microwave until heated through.
Presentation ideas:
- Serve the kebabs on a bed of fresh herbs or lettuce leaves for a colorful presentation.
- Garnish with additional chopped mint and coriander.
Pairings:
- Serve with a side of rice or naan bread.
Suggested side dishes:
- Mint and coriander chutney
- Cucumber and tomato salad
- Roasted vegetables
Troubleshooting advice:
- If the kebabs are falling apart on the grill, try adding more breadcrumbs to the mixture to help bind the ingredients together.
Food safety advice:
- Make sure to cook the kebabs until they are fully cooked through to prevent any foodborne illnesses.
Food history:
- Kebabs originated in the Middle East and have been enjoyed for centuries.
Flavor profiles:
- The St Tola Hard Goat Kebabs with Mint and Coriander have a savory and slightly spicy flavor with a refreshing hint of mint and coriander.
Serving suggestions:
- Serve the kebabs as an appetizer or main dish.
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Region: Indian