King of Kababs

King of Kababs Recipe - Authentic Afghan Lamb Kabab Recipe

Region / culture: Afghanistan | Preparation time: 2 hours 30 minutes | Cooking time: 15 minutes | Servings: 6

Introduction

The King of Kababs is a delicious and flavorful dish that is perfect for grilling. This recipe features marinated meat skewered with vegetables and grilled to perfection.

History

The King of Kababs has its origins in the Middle East, where grilling meat over an open flame is a popular cooking method. This dish has been enjoyed for centuries and is a favorite among food lovers around the world.

Ingredients

5 lb (2.27 kg) trimmed lamb meat
5 cloves of garlic, ground
0.5 tbsp black pepper
0.5 tbsp white pepper
0.5 lb (227 g) medium-sized onion, ground
2 tbsp olive oil
1 tbsp salt

How to prepare

Cut the trimmed meat into cubes measuring 2.25 X 1.25 inches and place them in a mixing bowl. Add 2 tbsp of olive oil and ensure that the meat is fully covered. Allow it to marinate for 15 minutes in the refrigerator.
Combine the ground garlic, black pepper, white pepper, and salt. Mix well and add it to the meat. Ensure that all the pieces are evenly coated. Add the ground onion to the meat and spice mixture, and marinate for at least 2 hours. Keep it refrigerated (DO NOT FREEZE).
After two hours, thread the marinated meat onto skewers along with vegetables. Grill them over high heat on a preheated grill.

Variations

Use different types of meat such as chicken or lamb.
Add different spices to the marinade for a unique flavor profile.

Cooking Tips & Tricks

Make sure to marinate the meat for at least 2 hours to allow the flavors to fully develop.

- Use high heat when grilling to get a nice char on the meat.

- Soak wooden skewers in water for at least 30 minutes before threading the meat to prevent them from burning.

Serving Suggestions

Serve the King of Kababs with a side of rice, salad, and a yogurt sauce for a complete meal.

Cooking Techniques

Grill over high heat for best results.

Ingredient Substitutions

Use vegetable oil instead of olive oil.

- Use ground ginger instead of garlic.

Make Ahead Tips

Marinate the meat overnight for even more flavor.

Presentation Ideas

Serve the King of Kababs on a platter with fresh herbs and lemon wedges for a beautiful presentation.

Pairing Recommendations

Pair the King of Kababs with a glass of red wine or a cold beer.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator. Reheat in the oven or on the grill until heated through.

Nutrition Information

Calories per serving

Calories: 200 per serving

Carbohydrates

Carbohydrates: 2g per serving

Fats

Total Fat: 10g per serving

Saturated Fat: 3g per serving

Proteins

Protein: 25g per serving

Vitamins and minerals

Iron: 15% of daily value per serving

Vitamin C: 10% of daily value per serving

Alergens

Contains: None

Summary

The King of Kababs is a high-protein dish that is relatively low in carbohydrates and fats. It is a good source of iron and vitamin C.

Summary

The King of Kababs is a delicious and flavorful dish that is perfect for grilling. With a simple marinade and a hot grill, you can enjoy this Middle Eastern classic in your own backyard.

How did I get this recipe?

The first time I saw this recipe, I was captivated by its simplicity. The King of Kababs, as it was called, was a dish that seemed to embody all the flavors and aromas of my childhood. It was a recipe that had been passed down through generations, a secret that only a few knew how to make perfectly.

I first learned how to make the King of Kababs from my own grandmother, who had learned it from her mother before her. It was a dish that was reserved for special occasions, a dish that required time and patience to prepare. But the end result was always worth it - tender, juicy pieces of meat, marinated in a blend of spices that was both fragrant and flavorful.

My grandmother would spend hours in the kitchen, preparing the marinade for the kababs. She would carefully measure out each spice, crushing and grinding them by hand to release their full aroma. The meat would then be marinated in this spice blend for hours, sometimes even overnight, to ensure that every bite was bursting with flavor.

I would watch her work, fascinated by the way she seemed to instinctively know how much of each spice to add. She would taste the marinade, adjusting the seasoning until it was just right. And then, when everything was ready, she would skewer the meat and cook it over an open flame, the smell of the kababs wafting through the air and making my mouth water.

As I grew older, I began to help my grandmother in the kitchen, learning the intricacies of the King of Kababs recipe. I would carefully measure out the spices, grind them in the mortar and pestle, and marinate the meat under her watchful eye. And slowly but surely, I began to master the art of making the perfect kababs.

Over the years, I added my own twist to the recipe, experimenting with different spices and flavor combinations. I learned from other cooks, picking up tips and tricks that would enhance the flavor of the kababs even further. And before long, I had become known as the Queen of Kababs in my own right, with friends and family clamoring for me to make this dish for every gathering.

But no matter how many times I make the King of Kababs, it will always hold a special place in my heart. It is a dish that reminds me of my grandmother, of the time we spent together in the kitchen, sharing stories and laughter as we prepared this beloved recipe. And every time I take that first bite of tender, juicy meat, seasoned to perfection, I am transported back to those days of my youth, when the King of Kababs was more than just a dish - it was a symbol of love, tradition, and family.