Melanesian-style Coconut Beyti Kebab

Ingredients

In this Melanesian adaptation of Beyti kebab, the traditional Turkish flavors are enhanced with tropical ingredients commonly found in Melanesian cuisine. The original dish is typically made with lamb or beef, while the Melanesian version can incorporate a variety of meats such as chicken, pork, or even seafood. The use of coconut milk and fresh herbs adds a distinct tropical flavor profile to the dish, giving it a unique twist. We alse have the original recipe for Beyti kebab, so you can check it out.

• 500g (1.1 lb) ground meat (chicken, pork, or beef) 500g (1.1 lb) ground meat (chicken, pork, or beef)
• 1/2 cup (120ml) coconut milk 1/2 cup (120ml) coconut milk
• 1/4 cup (60ml) breadcrumbs 1/4 cup (60ml) breadcrumbs
• 1 small onion, finely chopped 1 small onion, finely chopped
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1/2 teaspoon turmeric 1/2 teaspoon turmeric
• 1/2 teaspoon paprika 1/2 teaspoon paprika
• Salt and pepper to taste Salt and pepper to taste
• 4 large flatbreads 4 large flatbreads
• Fresh cilantro or parsley, chopped (for garnish) Fresh cilantro or parsley, chopped (for garnish)

Nutrition

• Calories: 350 kcal / 1465 KJ
• Fat: 20g (Saturated Fat: 12g)
• Carbohydrates: 15g (Sugar: 2g)
• Protein: 28g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   In a large bowl, combine the ground meat, coconut milk, breadcrumbs, chopped onion, minced garlic, cumin, coriander, turmeric, paprika, salt, and pepper. Mix well until all the ingredients are evenly incorporated.
2. 2.
   Divide the meat mixture into equal portions and shape them into long, thin kebabs.
3. 3.
   Preheat the grill to medium-high heat.
4. 4.
   Grill the kebabs for about 10-12 minutes, turning occasionally, until they are cooked through and slightly charred.
5. 5.
   Warm the flatbreads on the grill for a few seconds on each side.
6. 6.
   Place a grilled kebab on each flatbread and roll it tightly.
7. 7.
   Cut the rolled kebabs into smaller pieces, if desired.
8. 8.
   Garnish with fresh cilantro or parsley.
9. 9.
   Serve the Melanesian-style Coconut Beyti Kebabs hot and enjoy!

Treat your ingredients with care...

• Coconut milk — Shake the can of coconut milk well before using to ensure the cream and liquid are well combined.
• Ground meat — Choose lean ground meat for a healthier option. If using chicken or pork, make sure it is thoroughly cooked before serving.
• Fresh herbs — Use either cilantro or parsley based on your preference or availability. Finely chop the herbs just before garnishing to retain their freshness.

Tips & Tricks

• If you prefer a spicier kick, add a pinch of chili powder or cayenne pepper to the meat mixture.
• For a smoky flavor, grill the flatbreads for a few seconds before assembling the kebabs.
• Serve the Melanesian-style Coconut Beyti Kebabs with a side of tropical salsa or a refreshing yogurt dip.
• Experiment with different types of ground meat to find your favorite flavor combination.
• If you don't have a grill, you can also cook the kebabs in a skillet or bake them in the oven.

Serving advice

Serve the Melanesian-style Coconut Beyti Kebabs as a main course accompanied by a side dish and a fresh salad. They can also be enjoyed as a delicious appetizer or finger food at parties or gatherings.

Presentation advice

Arrange the sliced Melanesian-style Coconut Beyti Kebabs on a platter, garnished with fresh herbs. Serve them with colorful tropical fruits or vegetables to enhance the visual appeal of the dish.