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Homemade Kebab
Created by: Howcan Team
Ingredients
- 1 lb ground lamb or beef
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1/4 cup fresh parsley, chopped
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon paprika
- 1/4 teaspoon cayenne pepper
- Salt and pepper to taste
- 4 pita bread
- Tzatziki sauce or hummus, for serving
- Sliced tomatoes, onions, and lettuce, for serving
Instructions
- In a large bowl, combine 1 lb ground lamb or beef, 1 small finely chopped onion, 2 minced cloves of garlic, 1/4 cup chopped fresh parsley, 1 teaspoon ground cumin, 1 teaspoon ground coriander, 1/2 teaspoon paprika, 1/4 teaspoon cayenne pepper, and salt and pepper to taste.
- Mix the ingredients until well combined, then cover and refrigerate for at least 1 hour to allow the flavors to meld.
- Preheat the grill to medium-high heat.
- Divide the meat mixture into 4 equal portions and shape each portion into a long, oval-shaped kebab around a skewer.
- Grill the kebabs for 12-15 minutes, turning occasionally, until the meat is cooked through and slightly charred on the outside.
- Warm the pita bread on the grill for 1-2 minutes per side.
- Serve the grilled kebabs in the warm pita bread, topped with tzatziki sauce or hummus, and sliced tomatoes, onions, and lettuce.
Kebab, a popular Middle Eastern dish, has a rich history dating back to ancient times. Originating in the Middle East, it was traditionally prepared by skewering meat and grilling it over an open fire. The dish has evolved over the centuries, with various regions adding their own unique flavors and cooking techniques. Today, kebabs can be found in many forms, including shish kebab, doner kebab, and kofta kebab. Skilled chefs in Turkey, Iran, and India are renowned for their mastery of kebab preparation. The key to a delicious kebab lies in the quality of the meat and the perfect blend of spices. For an authentic experience, seek out a reputable Middle Eastern restaurant or food stall known for their exceptional kebabs.
45 min
4
350 calories
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