Kebob (small hamburgers)

Introduction

History

Kebob has its origins in the Middle East, where it has been a popular dish for centuries. Traditionally, kebob is made with ground lamb or beef mixed with spices and herbs, then shaped into small patties and grilled over an open flame. It is often served with pita bread, yogurt sauce, and fresh vegetables.

Ingredients

How to prepare

Variations

Cooking Tips & Tricks

Make sure to knead the meat mixture well to ensure that the spices and herbs are evenly distributed.

- Refrigerating the meat mixture for 12 hours allows the flavors to meld together and enhances the taste of the kebob.

- Wetting your fingers before shaping the meat into patties helps prevent the mixture from sticking to your hands.

- Grilling the kebob over medium-high heat ensures that the patties cook evenly and develop a nice charred exterior.

Serving Suggestions

Serve the kebob with pita bread, yogurt sauce, and a fresh vegetable salad for a complete meal.

Cooking Techniques

Grilling the kebob over medium-high heat ensures that the patties cook evenly and develop a nice charred exterior.

Ingredient Substitutions

If you do not have lamb, you can use ground beef or chicken as a substitute.

Make Ahead Tips

You can prepare the meat mixture in advance and refrigerate it for up to 24 hours before shaping and grilling the patties.

Presentation Ideas

Serve the kebob on a platter with fresh herbs and lemon wedges for a beautiful presentation.

Pairing Recommendations

Kebob pairs well with a crisp white wine or a cold beer.

Storage and Reheating Instructions

Store any leftover kebob in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the grill until heated through.

Nutrition Information

Calories per serving

Each serving of kebob contains approximately 300 calories.

Carbohydrates

Each serving of kebob contains approximately 2 grams of carbohydrates.

Fats

Each serving of kebob contains approximately 20 grams of fat.

Proteins

Each serving of kebob contains approximately 25 grams of protein.

Vitamins and minerals

Kebob is a good source of iron, zinc, and vitamin B12.

Alergens

This recipe contains lamb, which may be an allergen for some individuals.

Summary

Kebob is a high-protein dish that is rich in vitamins and minerals. It is a flavorful and satisfying meal that is perfect for a summer barbecue.

Summary

Kebob is a delicious and flavorful dish that is perfect for grilling. This recipe combines lamb with aromatic spices and herbs to create a mouthwatering meal that is sure to impress your family and friends. Serve with pita bread, yogurt sauce, and a fresh vegetable salad for a complete meal.

How did I get this recipe?

I remember the sense of anticipation I felt when I first discovered this recipe for kebabs, or small hamburgers as I like to call them. It was many years ago when I was just a young girl, eager to learn the art of cooking from my grandmother.

I had always admired my grandmother’s cooking skills. She had a way of making even the simplest dish taste like a gourmet meal. I would sit in the kitchen for hours, watching her chop, stir, and season her dishes with such precision and care. I longed to be able to recreate her delicious meals in my own kitchen one day.

One summer afternoon, my grandmother decided to teach me how to make her famous kebabs. She told me that the recipe had been passed down to her from her own grandmother, and that it was a family favorite. I couldn’t wait to learn the secret behind these mouthwatering little burgers.

We started by gathering all the ingredients we would need. Ground beef, onions, garlic, parsley, and a special blend of spices that my grandmother had concocted herself. As we mixed the ingredients together, my grandmother shared stories of her own childhood, when she would help her own grandmother prepare these kebabs for family gatherings.

Once the mixture was well combined, my grandmother showed me how to shape the meat into small patties. She explained that the key to a good kebab was to make sure they were all the same size and thickness, so that they would cook evenly on the grill.

As the kebabs sizzled on the hot grill, my grandmother taught me how to tell when they were ready to be flipped. She showed me how to look for the juices bubbling up on the surface of the meat, a sign that they were cooking perfectly.

When the kebabs were done, my grandmother served them on a platter with a side of fresh vegetables and a dollop of her homemade tzatziki sauce. I took my first bite and was immediately transported to a place of pure culinary bliss. The flavors were so rich and savory, with just the right amount of seasoning to make them irresistible.

From that day on, I made it my mission to perfect the art of making kebabs. I practiced tirelessly, experimenting with different combinations of spices and seasonings until I found the perfect blend that rivaled my grandmother’s recipe.

Over the years, I have shared my kebabs with friends and family, who have all raved about how delicious they are. I have even entered them into cooking competitions, where they have won top prizes for their unique flavor and mouthwatering taste.

But no matter how many accolades my kebabs receive, I will always credit my grandmother for teaching me the art of making these small hamburgers. Her guidance and wisdom have shaped me into the cook I am today, and for that, I am forever grateful.

Categories

| Beef Recipes | Israeli Recipes | Israeli Snacks | Lamb Recipes |

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