Meatball Kebabs
Ingredients: Minced pork, Bread, Sea salt, Pepper, Green pepper · 30 min cook time · 600kcal · ~₩11,000
Ingredients
250g Minced pork, 100g Bread, 5g Sea salt, 3g Pepper, 1개 Green pepper, 1개 Red pepper, 2개 Onions, 30ml Olive oil, 400g Cooked lentils, 200g Rice, 400ml Cold water, 200g Frozen spinach, 5g Smoked paprika, 50g Yogurt
Instructions
1. Take half of the 500g minced pork (250g) for this recipe. Soak fresh bread in water, gently squeeze out excess water, and scrunch it into fine pieces, focusing on the crusts. Add the bread to the minced pork.
2. Season the pork and bread mixture generously with sea salt and pepper. Wash hands and wet them before mixing to help create smooth meatballs. Form 16 meatballs for 4 servings.
3. Prepare the vegetables: slice peppers into chunks roughly the same size as the meatballs. Cut onions into quarters and separate them into petals. Create piles of 'kebabable' onion and pepper pieces.
4. Assemble the kebabs by alternating meatballs, onion petals, and pepper chunks on skewers. Ensure the vegetables are cut to a size that fits well on the skewer with the meatballs.
5. Drizzle olive oil over the assembled kebabs and dust them with salt and pepper. Roll them to coat evenly.
6. Prepare the rice, lentil, and spinach base: chop any remaining tatty parts of the vegetables finely. Heat olive oil in a pan, add the chopped vegetables, and season with salt and pepper.
7. Add cooked lentils (with their juice) to the pan. Use the lentil tin to measure half a tin of rice and add it to the pan. Then, fill the tin with cold water and add it to the pan (2 parts water to 1 part rice).
8. Bring the rice and lentil mixture to a high heat, then cover with a lid to save energy and cook for about 10-12 minutes until the rice is fluffy.
9. While the rice is cooking, start cooking the kebabs. Heat a pan on medium-high heat and place the kebabs in. Turn them regularly until they are golden, crispy, and cooked through (about 10-12 minutes).
10. After the rice has cooked for a couple of minutes, add four blocks (about 200g) of frozen spinach to the rice and lentil mixture. Stir and allow it to cook with the rice.
11. Once the kebabs are nearly done, add a teaspoon of smoked paprika to the pan with the kebabs for color and a hint of heat.
12. Serve the golden kebabs on top of the fluffy rice, lentil, and spinach base. Finish with a dollop of yogurt and a pinch of paprika.
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