Mix the ground meat with the onion, garlic, cilantro, cumin, olive oil, salt and black pepper until evenly combined.
2
Chill the mixture 30 minutes.
Refrigerator
3
Shape the mixture into long finger-shaped patties.
4
Heat a grill pan over medium-high heat and grease lightly.
⚙ Greased Flat PanStoveGrill pan
💡A very thin layer of fat, with the excess wiped off with paper towel: too much fat gives spots and fried edges.
5
Grill the kebabs 4–5 minutes per side, until they are browned outside and done to your liking.
Stove
💡Don't press the patties with a spatula or flip them more than once: the juices run out and the patty dries out or falls apart. It releases from the pan once the underside is browned.
6
Serve with tahini and a fresh vegetable salad.
428calories
22 gprotein
4 gcarbs
35 gfat
● protein 21%● carbs 4%● fat 75%
Per serving (176 g), of 4 servings
For the Meatball mix ·
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⚖ About the ingredients
Ground meat: measured by weight (g) in this recipe · 254 kcal per 100 g · More about Ground meat →
Onion: measured in pieces: one ≈ 117 g · 40 kcal per 100 g · More about Onion →
Garlic: measured in pieces: one ≈ 5 g · 149 kcal per 100 g · More about Garlic →
Black pepper: measured in tsp in this recipe: 1 tsp = 2.4 g · 251 kcal per 100 g · More about Black pepper →
🔧 Tools needed (3) · 🍳 One cooking vessel
Refrigerator· Also works: Freezer (Chills faster; don't let it freeze) · Ice bath (Ice bath)
Stove· 💡 Workaround, changes the dish: Portable hot plate (one weaker burner) · Camping gas stove (One burner, outdoors) · Electric pressure cooker (multicooker) (One pot, no real shallow frying)
Grill pan· Also works: Cast-iron pan (No grill marks) · Charcoal grill (Outdoors) · Broiler (Broiler)
By the steps, as the recipe is built now: another version or addition can change the list.
