Shish Kebabs with Cinnamon Clove Rub

Shish Kebabs with Cinnamon Clove Rub Recipe from Africa, Egypt

Region / culture: Africa, Egypt | Preparation time: 30 minutes | Cooking time: 10 minutes | Servings: 4

Introduction

Shish kebabs with a cinnamon clove rub are a delicious and flavorful dish that is perfect for grilling season. The combination of spices in the rub gives the lamb a unique and aromatic flavor that is sure to impress your guests. In this article, we will explore the history of the recipe, cooking tips and tricks, as well as nutrition information and serving suggestions.

History

Shish kebabs have a long history that dates back to ancient times. The dish originated in the Middle East and has since spread to many other parts of the world. Traditionally, shish kebabs are made with marinated meat that is skewered and grilled over an open flame. The addition of a cinnamon clove rub adds a modern twist to this classic dish, giving it a warm and spicy flavor profile.

Ingredients

2 lb (907 g) beef cubes or (3 lb lamb, cut into cubes)
2 tbsp ground cumin
2 tsp salt
2 tsp ground ginger
2 tsp ground cinnamon
2.13 tsp ground cloves
3 garlic cloves, minced
3 tsp chili powder, optional
onion wedges, red, white, or yellow only
olive oil cooking spray

How to prepare

Prepare the grill by preheating it.
In a large bowl or plastic bag, combine the ingredients: cumin, garlic, chili powder, and other specified ingredients.
Spray the meat cubes with olive oil spray or lightly brush them with olive oil.
Toss the meat cubes in the spice mixture, either in the plastic bag or in a large bowl.
Allow the meat to marinate in the refrigerator for up to 20 minutes.
Alternate threading the meat cubes and onion wedges onto skewers.
Grill the kebabs on the grill rack for 4–5 minutes on each side, or until the meat reaches the desired level of doneness.
Serve the kebabs hot and plain over rice.

Variations

You can customize this recipe by using different types of meat, such as chicken or beef, in place of lamb. You can also experiment with different spice blends to create your own unique flavor profile.

Cooking Tips & Tricks

When making shish kebabs with a cinnamon clove rub, it is important to marinate the meat for at least 20 minutes to allow the flavors to fully develop. Be sure to preheat your grill before cooking the kebabs to ensure even cooking. Additionally, be careful not to overcook the meat, as lamb can become tough and dry if cooked for too long. Serve the kebabs hot and plain over rice for a simple and delicious meal.

Serving Suggestions

Serve the shish kebabs with a cinnamon clove rub hot and plain over rice for a simple and delicious meal. You can also serve them with a side of grilled vegetables or a fresh salad for a complete and balanced meal.

Cooking Techniques

Grilling is the best cooking technique for shish kebabs with a cinnamon clove rub, as it allows the meat to cook evenly and develop a nice charred flavor. Be sure to preheat your grill before cooking the kebabs to ensure even cooking.

Ingredient Substitutions

If you don't have all of the spices listed in the recipe, you can use a pre-made spice blend or substitute with your favorite spices. You can also use different types of meat or vegetables in place of the lamb and onions.

Make Ahead Tips

You can marinate the meat for shish kebabs with a cinnamon clove rub in advance and store it in the refrigerator for up to 24 hours. This will allow the flavors to fully develop and make for a more flavorful dish.

Presentation Ideas

Serve the shish kebabs with a cinnamon clove rub on a large platter with a side of rice and grilled vegetables for a beautiful and impressive presentation. Garnish with fresh herbs or a squeeze of lemon juice for added flavor.

Pairing Recommendations

Shish kebabs with a cinnamon clove rub pair well with a variety of side dishes, such as rice, grilled vegetables, or a fresh salad. You can also serve them with a side of tzatziki sauce or hummus for a delicious and flavorful meal.

Storage and Reheating Instructions

Store any leftover shish kebabs with a cinnamon clove rub in an airtight container in the refrigerator for up to 3 days. To reheat, simply place the kebabs on a baking sheet and heat in the oven at 350°F for 10-15 minutes, or until heated through.

Nutrition Information

Calories per serving

Each serving of shish kebabs with a cinnamon clove rub contains approximately 350 calories. This dish is a satisfying and flavorful meal that is perfect for a special occasion or a weeknight dinner.

Carbohydrates

Each serving of shish kebabs with a cinnamon clove rub contains approximately 5 grams of carbohydrates. Carbohydrates are an important source of energy for the body and can help fuel your muscles during physical activity.

Fats

Each serving of shish kebabs with a cinnamon clove rub contains approximately 20 grams of fat. The fat in this dish comes primarily from the lamb meat, which provides essential fatty acids that are important for overall health.

Proteins

Each serving of shish kebabs with a cinnamon clove rub contains approximately 30 grams of protein. Protein is essential for building and repairing tissues in the body, making it an important nutrient for overall health.

Vitamins and minerals

Shish kebabs with a cinnamon clove rub are a good source of vitamins and minerals, including iron, zinc, and vitamin B12. These nutrients are important for maintaining healthy blood cells, supporting immune function, and promoting overall well-being.

Alergens

Shish kebabs with a cinnamon clove rub contain lamb meat, which may be a potential allergen for some individuals. Be sure to check for any food allergies or sensitivities before preparing this dish.

Summary

Overall, shish kebabs with a cinnamon clove rub are a nutritious and delicious dish that is perfect for grilling season. With a good balance of carbohydrates, fats, proteins, vitamins, and minerals, this dish is a well-rounded meal that is sure to satisfy your taste buds.

Summary

Shish kebabs with a cinnamon clove rub are a delicious and flavorful dish that is perfect for grilling season. With a unique blend of spices and a tender, juicy texture, this dish is sure to impress your guests. Serve the kebabs hot and plain over rice for a simple and delicious meal that is perfect for any occasion.

How did I get this recipe?

The first time I saw this recipe, I was captivated by its simplicity. It was a warm summer afternoon, and I was visiting my dear friend Fatima in her cozy little kitchen. As soon as I walked in, I was enveloped by the tantalizing aroma of spices and roasted meat.

Fatima greeted me with a warm smile and a kiss on the cheek. "Come, sit down, Habiba," she said, motioning to a chair at the kitchen table. "I have something special to show you today."

I watched in awe as Fatima pulled out a large cutting board and started slicing up chunks of succulent lamb meat. She then proceeded to mix together a tantalizing blend of cinnamon, cloves, cumin, and a few other secret spices. The aroma that wafted up from the bowl was intoxicating.

As Fatima coated each piece of meat with the spice rub, she explained to me the history behind the recipe. She told me that she had learned it from her own grandmother, who had been a fantastic cook in her own right. The recipe had been passed down through the generations, each cook adding their own little twist to make it their own.

I watched as Fatima skewered the meat onto long metal rods, interspersing them with slices of bell pepper, onion, and tomato. She then placed the kebabs on a hot grill, the flames licking at the meat and giving it a beautiful char.

As we sat and waited for the kebabs to cook, Fatima regaled me with stories of her grandmother and the many delicious dishes she used to make. She told me about the love and care that went into each recipe, and how every bite was a taste of family history.

Finally, the kebabs were ready, and we sat down to enjoy our meal. The meat was tender and flavorful, with just a hint of sweetness from the cinnamon and cloves. The vegetables were perfectly charred and added a fresh crunch to each bite.

As we ate, Fatima leaned back in her chair and sighed contentedly. "There's something special about cooking a recipe that has been passed down through the generations," she said. "It's like a little piece of history on your plate."

I nodded in agreement, savoring each bite of the delicious meal in front of me. I knew that I had to learn how to make this recipe for myself, to carry on the tradition and honor the memory of Fatima's grandmother.

And so, over the coming weeks, Fatima patiently taught me the ins and outs of making Shish Kebabs with Cinnamon Clove Rub. She showed me how to choose the perfect cuts of meat, how to season them just right, and how to grill them to perfection.

I practiced and practiced, tweaking the recipe here and there to make it my own. And finally, after many attempts, I was able to recreate the delicious dish that had captivated me on that warm summer afternoon in Fatima's kitchen.

Now, whenever I make Shish Kebabs with Cinnamon Clove Rub, I think of Fatima and her grandmother. I think of the care and love that went into each bite, and I feel a connection to the generations of cooks who came before me.

And as I sit down to enjoy my meal, surrounded by family and friends, I know that I am continuing a delicious tradition that will hopefully be passed down for many more generations to come.