Whole Baked Potato Stuffed with Juicy Kebab
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With each mouthful, you experience a revelation of flavors. The robustness of the kebab, infused with aromatic spices like cumin, coriander, and paprika, complements the earthiness of the potato in a tantalizing union. The juicy, perfectly cooked kebab intermingles with the softness of the potato, creating a medley of textures that adds a delightful contrast to every bite.
Whether enjoyed as a main course or a crowd-pleasing appetizer, the whole baked potato stuffed with juicy kebab is a gastronomic experience that satisfies both the stomach and the soul. It is a dish that brings together the comfort of a baked potato and the exotic flavors of a well-seasoned kebab create an irresistible culinary experience that you will want to savor.
- Deep medium size baking pan
INGREDIENTS
- 4 large potatoes
- 2 pounds/1 kilogram coarse salt
Kebab:
- ¾ pound/400 grams ground beef / ground lamb
- 3 tablespoons oil
- ½ onion, chopped
- 1 bunch parsley, chopped
- 1 teaspoon coarse salt
- ½ teaspoon ground black pepper
- ½ teaspoon amba spice powder / cumin, optional
Tomato salad:
- 2 large tomatoes, chopped
- ½ onion, chopped
- ½ green chili pepper, seeds removed and chopped
- ½ lemon, squeezed
- 2 tablespoons olive oil
- ½ teaspoon coarse salt
- ¼ teaspoon ground black pepper
Tahini sauce:
- 1 cup raw tahini
- ¾ cup water
- ½ lemon, squeezed
- ¼ teaspoon coarse salt
- 2 garlic cloves, pressed (optional)
INSTRUCTIONS
- Preheat the oven to 375 F (190 C). Fill a deep baking pan with the coarse salt, place the potatoes on top and bake for 75 minutes. Check the potatoes with a wooden toothpick to make sure they are soft, then change the program to grill for another 10 minutes.
- Mix all the kebab ingredients together in a bowl and form long and narrow patties. Insert a skewer into each patty and let them rest for 30 minutes.
- Mix all the tahini ingredients in a bowl until well combined. In a separate bowl, mix all the salad ingredients and set aside.
- Cook the kebabs on a barbecue grill or in a hot cast iron pan for about a minute and a half on each side (cooking time varies depending on the thickness of the kebab and the degree of doneness you want).
- Place the potato on a plate and cut them lengthwise. Open and place the kebab inside, add tomato salad and drizzle tahini sauce.
MY NOTES
Frequently Asked Questions
Can I boil the potatoes instead?
Sure you can, but a whole baked potato will taste much better and the texture will be amazing once baked 🙂
How can I prevent the kebabs from sticking to the pan?
To prevent the kebabs from sticking to the pan, make sure the pan is preheated and coated with a thin layer of oil before adding them.
