Turkish Ground Meat Kebabs

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Turkish Ground Meat Kebabs
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Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
ready in 1 hr 5 min.
Ready in
Calories:
735
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie735 kcal(35 %)
Protein57.21 g(58 %)
Fat37.58 g(32 %)
Carbohydrates37.16 g(25 %)
Sugar added0 g(0 %)
Roughage6.7 g(22 %)
Vitamin A887.7 mg(110,963 %)
Vitamin D0.5 μg(3 %)
Vitamin E3.72 mg(31 %)
Vitamin B₁0.43 mg(43 %)
Vitamin B₂0.76 mg(69 %)
Niacin24.87 mg(207 %)
Vitamin B₆0.76 mg(54 %)
Folate113.42 μg(38 %)
Pantothenic acid2.06 mg(34 %)
Biotin12.27 μg(27 %)
Vitamin B₁₂5.78 μg(193 %)
Vitamin C83.21 mg(88 %)
Potassium1,207.65 mg(30 %)
Calcium112.84 mg(11 %)
Magnesium125.51 mg(42 %)
Iron6.13 mg(41 %)
Iodine15.6 μg(8 %)
Zinc14.16 mg(177 %)
Saturated fatty acids10.93 g
Cholesterol217.37 mg

Ingredients

for
4
Ingredients
1 ½ cups Long grain rice
2 tablespoons Pine nuts
2 tablespoons slivered almonds
2 tablespoons olive oil
2 Bell pepper (yellow and red, chopped)
3 shallots (2 cut into wedges, 1 finely chopped)
1 zucchini (halved lengthways and sliced)
2 carrots (sliced)
4 tomatoes (peeled and chopped)
cup dry white wine
½ teaspoon Nigella seeds
5.333 cups minced lamb
1 clove garlic (finely chopped)
1 handful parsley (leaves finely chopped)
2 sprigs oregano (leaves finely chopped)
1 egg
breadcrumbs (as needed)
Cumin (ground)
olive oil (for brushing)
Aleppo pepper (for sprinkling)
How healthy are the main ingredients?
Long grain ricealmondPine nutsolive oilparsleygarlic

Preparation steps

1.
Boil the rice with twice the volume of salted water, covered, for around 25 minutes until cooked.
2.
In a hot frying pan, toast the pine nuts and almonds until golden.
3.
Heat 2 tbsp oil in a separate frying pan and fry the peppers, shallot wedges, courgette and carrots for 2-3 minutes. Add the tomatoes and wine and season with nigella seeds, salt and ground black pepper. Simmer for around 5 minutes until cooked. Check the seasoning and keep warm.
4.
Put the minced lamb, garlic, shallot, herbs and egg in a bowl and mix together well. Add breadcrumbs if necessary so that the mixture holds its shape. Season with salt, cumin and ground black pepper.
5.
Shape the mixture into 12-16 small balls and thread onto wooden skewers. Press onto the skewer well to make a slightly elongated shape. Brush with oil and grill on a hot barbecue on all sides for 6-8 minutes.
6.
Stir the pine nuts and almonds through the rice and arrange on plates and in bowls with the koftas. Serve sprinkled with pul biber.