Georgian Kebabs in Lavash
Juicy beef kebabs with cilantro, onion, and spices, wrapped in lavash. Pickled onions and pomegranate seeds add freshness.
- Time
- 40 min
- Serving
- 770 kcal
- Ingredients
- ≈ $4.06
- Protein
- 38 g
Ingredients
- 1 Ground beefpack 500 g ≈ $7.45 180 g
- 2 Onions≈ $1.60 per kg 70 g
- 3 Garlic≈ $10.00 per kg 5 g
- 4 Cilantropack 50 g ≈ $1.20 12 g
- 5 Ground coriander 2 g
- 6 Khmeli-suneli 2 g
- 7 Thin lavash flatbreadpack 250 g ≈ $2.50 55 g
- 8 Pomegranatepack 1 pcs ≈ $2.50 0.1 pcs
- 9 Vinegar 9% 8 ml
- 10 Sunflower oil 8 ml
- 11 Salt 2 g
- 12 Ground black pepper 1 g
Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.
Method
Finely grate 35 g onion2, then mix with ground1 beef, minced garlic3, cilantro4, coriander, khmis-suneli spice blend, salt, and black pepper.
Knead the mixture well for 3–4 minutes, then shape into 2 long kebabs.
Slice the remaining onion2 thinly7, toss with vinegar and a pinch of salt, and let marinate for 10 minutes.
Sear the kebabs in oil over medium heat for 5–6 minutes per side until firm with clear juices.
Wrap the kebabs in lavash with the pickled onions2 and pomegranate8 seeds.
Tips
- Why it works
- Knead the mince for 3–4 minutes so the meat becomes dense and doesn't fall apart when frying. If you don't knead it enough, the kebab will crumble.
- Substitutions
- Replace the khmeli-suneli with a mix of ground coriander and paprika (1 g each) if you don't have it. You can cut the onion into rings instead of thin strips, but marinate it longer, for 15 minutes.
- Common mistakes
- The kebab is overcooked if the juice inside is brown rather than clear. Check by cutting one open: the middle should be pink.
- Storing and reheating
- Keep in the fridge for 2 days, wrapped in foil. Reheat in a pan for 3–4 minutes with a drop of oil, without adding water.
- Serve with
- Serve with a simple salad of diced cucumber and tomato, or with fried potatoes.
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