Nut Kebab

Name: Nut Kebab
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Cuisine: Middle Eastern
Ingredients: 250g potato (starchy or multi purpose); 60g pecans; 1 tblspn shredded carrots; parsley (couple of strings); 1 tsp oil (oil of choice: avocado); Pinch of cinnamon; Pinch of coriander powder; black pepper; salt (rock or sea); Mushroom (chestnut or button); walnuts; chestnuts; Hazelnut (or cobnut); Cabbage; Spring onions; Chives or baked garlic; Sweet potato (replace the potato or some of it with sweet potato)

5 steps

Prep:20minCook:1h

These are the perfect meal to keep you warm and full during the cold season. Our BBQ season in the GCC region is the winter season where we enjoy the outdoors, so these work amazingly well with what your body needs to stay warm and active. To choose your potato for this dish, you want a potato that mashes well so a starchy or a multi purpose potato. Talk to your farmers, they’ll be more than happy to help you choose the best type of potato. I got these tiny stainless steel skewers, you can use that, or no skewers at all. I am not a fan of the bamboo skewers however if you are and you want to use them just remember; soak them for 15mins before using them, so they won’t burn. And if you are using stainless steel skewers, make sure you oil them beforehand so the “kebabs” won’t stick to them. I like these wrapped in lettuce, if you were a part of my Jadi Morgen family days, you remember and loved these. What to have with these? I like to accompany them with a Salad like; fatoush, coleslaw, tabouleh, greek salad or cured onion with some Palestinian sumac. Dips? Well I like them with a simple vinegar dip, or you can enjoy it with a creamy dip like guacamole, minty and lemony coconut yogurt, you can definitely enjoy them with some purple labna.

Updated at: Tue, 07 Nov 2023 12:56:17 GMT

Nutrition balance score

Great

Glycemic Index

Moderate

Glycemic Load

Moderate

Nutrition per serving

Calories301.4 kcal (15%)

Total Fat21.3 g (30%)

Carbs25.8 g (10%)

Sugars3.6 g (4%)

Protein6.2 g (12%)

Sodium215.4 mg (11%)

Fiber6.4 g (23%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

Base of the kebab

250gpotato

starchy or multi purpose

60gpecans

1 tblspncarrots

shredded

parsley

couple of strings

1 tspoil

oil of choice: avocado

Other flavors you can add to this kebab mixture

replace the potato or some of it with sweet potato

Instructions

Step 1

Bake the potato until fork tender. The reason I opt for baking instead of steaming is I want to draw out the moisture to help keep the kebab intact when cooking.

Step 2

Rice the potato using a potato ricer. I prefer ricing the potato than mashing for 2 reasons: no lumps as lumps tend to break the kebab. And the second reason I don’t want to over work the potato while mashing that would result in a gluey texture. Oh for an extra treat, keep the potato skin. Just rub the potato skins with some oil and bake.

Step 3

For the nuts; choose between the many options I have for you up there, my favorites are pecans and walnuts. Roast your pecans in the oven: Place your pecans on an oven tray, single layer to avoid burning the top layer. Heated oven 170 degrees celsius, for 7 to 10 minutes. Wait for the nuts to cool down before placing in a mixer and pulsing it to a mixture of fine and crunchy texture. Check out the How to: Nuts to learn more about activation & roasting.

Step 4

With your hand mix everything together and form a ball. Take 30g and shape into balls. You can push that ball into the skewers to shape into a long kebab or keep it as a any other shape you like.

Step 5

Bake in the oven for 20minutes on 170-180 degrees celsius.