Kabab

kabab
I think I had 11 different types of kebab in my life, and have enjoyed almost all. Originally kebab is a Persian dish, but I had Indian, Arabic, and a Turkish version so far.
In restaurants kebabs are grilled on charcoals and that alone gives a rich flavor.I had an accident long time back while trying to grill on charcoals, it wasn’t a big disaster, but after that incident I’ve realized that stove and oven are my best friends and no need to be adventures again.
The recipe I’m going to share with you is for a Middle Eastern Kebab, which  You can have with pita bread, rice, dip in hummus or have it with salad. Although the main ingredient is beef yet these kebabs are very light.
Ingredients: 
                                   
– 1 finely chopped onion
– 1/2 cup fresh mint
– Salt to taste
– 1 tablespoon yogurt
– 2 finely chopped garlic
– 1/2 cup green coriander
– 1/2 kilo minced beef
– 1 teaspoon black pepper
– 1 tablespoon olive oil
– 1 tablespoon mixed spices
1- Mix all the ingredients well, cover and keep in fridge for 1-2 hours.
2- Cover your baking pan’s top with aluminum foil and make few holes in it.
4– Shape the kebabs and place them on top of the holes made.
5- Put it in a preheated oven 350F/180C/Gas mark 4, for 40-45 minutes.
6- When kebab is ready take it out of the oven and cover to keep it moist.


** You can use the grill of course, but I feel that cooking the kebabs in this way allow it to stay moist/tender.

 

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