Ingredients:

For the Meat Mixture:

• 800g minced pork
• 500g minced chicken
• 1 onion, finely chopped
• 2 tsp salt
• 0.5 tsp ground black pepper
• 1 tsp paprika
• 1 tsp dried basil

For the Marinated Onions:

• 1 white onion, thinly sliced
• 1 red onion, thinly sliced
• 1 bunch parsley, chopped
• 1 tsp salt
• 2 tsp sugar
• 2 tbsp lemon juice

For the Kebab Baste:

• 50 ml vegetable oil
• 100 ml ketchup
• Fresh parsley, for garnish

Step-by-Step Instructions:

Step 1: Prepare the Meat Mixture

1. Mix the Meats:
   • In a large mixing bowl, combine 800g of minced pork and 500g of minced chicken. The pork adds a juicy, fatty flavor while the chicken keeps the mixture light and tender.
2. Add the Aromatics:
   • Finely chop 1 onion and add it to the meat mixture. Onions give the meat additional moisture and flavor.
3. Season the Meat:
   • Add 2 teaspoons of salt, 0.5 teaspoons of ground black pepper, 1 teaspoon of paprika, and 1 teaspoon of dried basil. The paprika adds a slight smokiness and sweetness, while the dried basil infuses the mixture with a fragrant, herby taste.
4. Rest the Mixture:
   • Mix everything together thoroughly until well combined. Cover the mixture with cling film and let it rest in the refrigerator for 15-20 minutes. This resting time allows the flavors to meld together, making the kebabs more flavorful. You can let it rest for longer if needed for deeper flavor infusion.

Step 2: Prepare the Marinated Onions

1. Slice the Onions:
   • Thinly slice 1 white onion and 1 red onion. The combination of the two gives a mild yet sharp flavor that complements the meat.
2. Marinate the Onions:
   • In a bowl, add the sliced onions, 1 teaspoon of salt, 2 teaspoons of sugar, and 2 tablespoons of lemon juice. The lemon juice adds brightness and acidity to the onions, while the sugar balances the sharpness of the raw onion.
3. Add Parsley:
   • Chop 1 bunch of parsley and add it to the onions for freshness. Mix everything well, cover, and let the onions marinate for about 30 minutes. The onions will soften and absorb the tangy flavors, making them a perfect garnish for the kebabs.

Step 3: Shape and Cook the Kebabs

1. Shape the Kebabs:
   • After the meat mixture has rested, remove it from the refrigerator. Using your hands, shape the mixture into kebabs. You can either form small, round patties or long cylindrical kebabs, depending on your preference. If you have skewers, you can shape the meat around them for an authentic kebab style.
2. Heat the Grill or Pan:
   • Heat a grill, grill pan, or a regular frying pan over medium-high heat. Add a little oil to prevent sticking.
3. Cook the Kebabs:
   • Place the kebabs on the grill or pan and cook for about 5-7 minutes on each side, or until they are cooked through and have a nice golden-brown crust. The internal temperature of the kebabs should reach 75°C (165°F) to ensure they are fully cooked.
4. Prepare the Baste:
   • In a small bowl, mix 50 ml of vegetable oil and 100 ml of ketchup. This baste adds a light coating to the kebabs and gives them a glossy finish with a subtle tang.
5. Baste the Kebabs:
   • When the kebabs are nearly done, use a brush to baste them with the ketchup mixture. Cook for an additional 1-2 minutes after basting to allow the glaze to set and caramelize slightly.

Step 4: Assemble and Serve

1. Garnish the Kebabs:
   • Once the kebabs are cooked, remove them from the heat and place them on a serving plate. Garnish with freshly chopped parsley for a pop of color and flavor.
2. Serve with Marinated Onions:
   • Arrange the marinated onions on the side or on top of the kebabs. The tangy and sweet flavor of the onions pairs perfectly with the savory kebabs.

Cooking Tips:

• Let the Meat Rest: Allowing the meat to rest in the fridge before cooking helps the flavors to meld and makes the mixture easier to handle when shaping the kebabs.
• Use Metal Skewers: If you’re grilling the kebabs on an outdoor grill, using metal skewers will help the meat cook more evenly. Wooden skewers work as well but remember to soak them in water for at least 30 minutes to prevent them from burning.
• Grill Marks: For those beautiful grill marks, ensure your grill or grill pan is well-heated before placing the kebabs.
• Alternative Cooking Methods: If you don’t have access to a grill, you can bake the kebabs in a preheated oven at 180°C (350°F) for about 20-25 minutes, flipping halfway through.

Storage:

• Fridge: Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop or in the oven.
• Freezer: The raw kebabs can be frozen for later use. Place them on a baking sheet lined with parchment paper, freeze until solid, and then transfer to a freezer-safe bag for up to 3 months. Thaw in the refrigerator before cooking.

Nutritional Information (Per Serving):

• Calories: 350 kcal
• Protein: 25g
• Carbohydrates: 6g
• Fat: 25g
• Saturated Fat: 6g
• Fiber: 2g
• Sugar: 3g

FAQs:

1. Can I use other types of meat?
   • Yes, you can substitute the minced pork or chicken with ground beef, lamb, or turkey, depending on your preference.
2. How do I keep the kebabs from falling apart?
   • Be sure to mix the ingredients well to combine. If the mixture feels too wet, add a tablespoon of breadcrumbs or flour to help bind it.
3. What can I serve with these kebabs?
   • These kebabs go great with flatbreads, pita, rice, or roasted vegetables. You can also serve them with a side of yogurt dip or tzatziki for added flavor.

Conclusion:

This pork and chicken kebab recipe is a simple yet flavorful dish that’s perfect for any meal or occasion. The combination of the spiced minced meat with the marinated onions adds a balance of richness and freshness. Easy to prepare and customizable to suit your taste, these kebabs are a great addition to any family gathering, dinner, or BBQ party. Serve them with your favorite sides, and enjoy a delicious, hearty meal!