KEBABS | LOS PINCHOS DE CARNE MÁS RICOS | ALE DE NAVA

beef

🥗Healthier: chicken

💰Cheaper: ground beef

Chicken is lower in fat and ground beef is often less expensive.

green chili

🥗Healthier: bell pepper

💰Cheaper: jalapeño

Bell peppers provide sweetness without heat, while jalapeños are often cheaper.

Soak wooden skewers in water for a bit.

In a bowl, combine 500 grams of ground beef and 500 grams of ground pork.

Add 1/2 chopped onion (about 1/2 cup), 1/4 cup of finely chopped fresh parsley, and 1/4 cup of finely chopped fresh cilantro to the meat mixture.

Add 2 teaspoons of sweet paprika, 1 teaspoon of ground cumin, 1 teaspoon of salt, 1/4 teaspoon of black pepper, and 1/8 teaspoon of cayenne pepper.

Mix the ingredients until they are well combined, then add 2 tablespoons of vegetable oil, lard, or lamb fat and continue mixing.

Cover the mixture with a cloth or plastic wrap and refrigerate for at least 1 hour.

After refrigerating, take the meat mixture out and begin to form it onto the soaked skewers, shaping it like a sausage, ensuring it is not too thick.

Heat a comal or skillet over medium-high heat and add a bit of oil to prevent sticking.

Place the skewers on the heated comal, cooking them until the meat changes color, turning them carefully to cook evenly.

Remove the kebabs once they are no longer pink inside, ensuring not to overcook them to avoid dryness.

Cooking Techniques

Equipment Needed

Spice Level: