Grilled Ground Meat Kabobs Food

GROUND BEEF KEBABS

Steps:

• Combine - In a large mixing bowl, combine all the ingredients. Pro tip - We combine all the ingredients before processing to prevent overprocessing.
• Process - Transfer the mixture to the food processor and pulse no more than 8 to 10 times. Pro tip - processing in the food processor makes the mixture slightly stick by distributing the fat. This helps the meat and marinade hold together.
• Marinate - Transfer the meat back to the bow and leave to marinate for 15 minutes on the counter or up to overnight in the fridge. Pro tip - Alternatively, you can thread the meat on the skewers and leave in the fridge until ready to grill.
• Thread/shape kababs - shaping these can be tricky so pay attention.- Take about 1/3 cup amount of beef mixture and make a ball then shape it into a long sausage. - Thread the skewer through the sausage. - Now using your fingers press them around the meat as if you are making a fist pressing the meat to the skewer. - Be gentle not to break the sausage but firm enough so it adheres to the skewersPro tip - dipping your hands in water will make the meat less sticky. Gloves do not help much.
• Hot grill - Heat a grill or cast-iron skillet on medium-high heat. Brush the grill with cooking oil. Pro tip - The grill must be very hot but not smoking hot otherwise the meat will stick to the grill.
• Grill - Place the skewers on the grill and let cook for 4 to 5 minutes on each side. Brush them with oil to keep them moist. The char marks can be controlled by raising and lowing the heat under the grill.Pro tip - do not try to move the kebabs for the first 3 minutes as they will be stuck to the grill. otherwise, you will break them. After 3 minutes they should release on their own.
• Serve immediately with rice or pita topped with tahini sauce or yogurt sauce and a side salad.

KABOB KOOBIDEH (PERSIAN GROUND MEAT KABOBS)

Steps:

• Shave onions with a grater into a fine mesh strainer. Gently press pulp into the strainer to remove juices. Place pulp into the center of the cheesecloth and gently press until no further juice drips out.
• Place lamb and beef in a pot. Add green onion and onion pulp; mix until thoroughly combined. Mix in baking powder, salt, pepper, sumac, and turmeric. Add eggs and mix thoroughly. Cover the pot and place in the refrigerator until flavors have melded, at least 30 minutes.
• Preheat an outdoor grill for medium heat and lightly oil the grate.
• Mold meat mixture onto the skewers.
• Cook on the preheated grill, rotating every minute, until nicely browned on all sides, and meat is no longer pink in the center, about 25 minutes.

GREEK GROUND BEEF KEBABS

Steps:

• Place the garlic cloves in a food processor and pulse until finely chopped. Cut the onion into quarters or smaller and add to the food processor. Pulse until finely chopped but not pureed. Place the ground meat in a large mixing bowl and add the onion and garlic mixture to it. Add the parsley leaves to the food processor and pulse until finely chopped. Add the parsley to the meat. Add all of the remaining ingredients to the mat and knead it to incorporate. The kebabs can be made straight away or the meat can be covered with plastic wrap and refrigerated for a few hours or overnight so that the flavors can marry. Divide the meat into 12 portions and roll each portion into a kebab. The kebabs can be cooked on a hot barbeque grill or in a cast-iron skillet. Warm the skillet over medium-high heat and add 2-3 tablespoons of olive oil to it. Pan-fry the kebabs in a few batches (4-5 at a time) about 4 minutes per side. Transfer the cooked kebabs onto a serving platter. Prepare the vegetables. Cut the tomatoes into quarters. Alternatively, leave them whole if cooking them on a barbeque grill. Slice the bell peppers into cubes or big chunks and discard the seeds. Add the veggies to the cast-iron skillet. Cook them over medium-high heat for about 3 minutes on each side or until they begin to soften. Serve the kebabs and grilled veggies with Mediterranean Rice Pilaf, quick pickled red onions, and toasted pita/naan bread.

GRILLED GROUND LAMB KOFTA KEBAB RECIPE

Steps:

• Soak the bamboo skewers in water for 30 minutes. Pat dry.
• Meanwhile, in a large bowl, stir together all ingredients except the lamb. Add the lamb and mix until just combined. Do not over-mix.
• Divide the meat into 16 sections. Mold each section of meat around a bamboo skewer, making it a few inches long and about 1 inch (2.5 cm) thick. You'll fit 2 sections of meat per skewer, about 1-2 inches apart.
• Preheat the grill to medium-high heat and oil the grates lightly. Place the skewers on the grill and cook for 3 minutes. Flip and cook for 3-5 more minutes, to desired level of doneness. Time on the second side will be about 2 minutes for medium rare, 3 minutes for medium, 4 minutes for medium-well and 5 minutes for well done.

GREEK BEEF KABOBS

Steps:

• soak 8 bamboo skewers in water for 30 minutes, or alternatively you can use metal skewers.
• Combine all of the marinade ingredients in a ceramic or stainless steel bowl.
• Marinate the meat for 1 to 2 hours.
• Preheat the barbeque grill plate to medium high (or you can use a grill pan indoors or large banquet sized skillet).
• Thread marinated meat , alternating with the onion, capsicums and mushrooms onto the skewers.
• xrizzle some extra olive oil over the kebabs and barbecue for 2-3 minutes each side, or done to your liking.

GROUND BEEF KEBABS (GRILL OR OVEN)

Steps:

• Pre-soak wooden skewers for at least 30 minutes if using.
• Preheat grill, or preheat oven to 350 degrees F.
• Mix all ingredients in a large bowl using clean hands until well combined (don't overmix).
• Gently form meat into oblong patties, either on the pre-soaked wooden skewers or on their own.
• Grill for about 20 minutes, carefully turning the kebab with tongs half way. Cook until internal temperature reaches 160 degrees F using a meat thermometer.**
• OR Bake in preheated oven for about 20 minutes, until internal temperature reaches 160 degrees F using a meat thermometer.*** Then broil for a minute or two to brown the meat.
• Let kebabs rest (tented with foil, if you want) for a few minutes before eating so that juices redistribute throughout the meat.
• Serve with bbq side dishes, rice, garden salad, soft pita bread, veggies and hummus or tzatziki.
• Enjoy! :)

GROUND BEEF KABOBS

Steps:

• Grate the onion on the side that has outward protruding edges. It gives the onion a fine grate.
• Combine all the ingredients in a bowl and mix until well incorporated.
• Cover and let marinate at least one hours (or overnight).
• Form kebabs out of the beef, all similar in size. (To form, first shape a patty, then, out it around the skewer and tightly close and secure.)
• Grill for about 7-9 minutes on medium/high heat, flipping as needed.
• Serve immediately.

KOFTA - GROUND BEEF KABOBS

Steps:

• Place Onion and Parsley in food processor, blend till finely chopped then add beef.
• Add salt and pepper to taste.
• Make small balls out of the mixture and place five balls onto a skewer.
• Shape the meat into a cigar shape on the skewer.
• Bake at 350 for 45 minutes, or if grilling, grill for 20-25 minutes or until done. Serve with white rice if desired.
• Or you can serve on a flatbread or pita bread, without skewers of course. If you really wanna get fancy use a hotdog bun.

GRILLED BEEF KOFTA KABOBS

Steps:

• Slice the cucumber lengthwise and use a spoon to scrape out any seeds. Using a medium grater, grate the cucumber into a bowl. Using several paper towels, press the grated cucumber firmly to remove as much liquid as possible.
• Add all of the remaining ingredients (yogurt, sour cream, garlic, lemon juice, vinegar, dill, salt and pepper) and mix until well combined.
• Soak wooden skewers in water for at least 30 minutes before using.
• Using a small bowl, combine salt, cumin, coriander, black pepper, red pepper flakes, ginger, cinnamon and cloves; stir until well combined.
• Using a large mixing bowl, add beef, garlic, onion, parsley, mint and spice mixture; stir until well combined.
• Divide mixture into 8 equal portions. Shape each portion into a uniform log. Insert skewer through center of each log and squeeze mixture tightly around each skewer. Cover and refrigerate for at least 30 minutes.
• Preheat grill to medium-high heat.
• Grill skewers for 2-3 minutes per side, or until fully cooked.
• Brush the naan with olive oil. Grill naan for 4-5 minutes, or until lightly grilled.
• Spread spoonful of tzatziki sauce on tops of all 4 naan. Sprinkle diced tomatoes, cucumbers and onions on top of tzatziki sauce.
• Place two kabobs on top of each naan.
• Sprinkle tops with chopped parsley before serving.

KAFTA KABOB (GROUND BEEF KABOBS)

Steps:

• Place the ground beef (and or lamb mix), red pepper flakes, salt, ground fennel, cumin and breadcrumbs in a mixing bowl. Set aside.
• In a food processor place the onion, garlic, parsley, cilantro, mint and process until very finely chopped, scraping down sides of bowl.
• Place in a fine mesh sieve and allow to drain excess liquid. Press with fingers or with back of spoon to extract.
• Transfer mixture to bowl with the ground meats and mix by hands until evenly combined. Chill mixture at least 1 hour.
• Make the Tahini Yogurt Sauce: Zest half of the lemon and then juice it. You need 2 tablespoons of lemon juice.
• In a bowl whisk together the yogurt, lemon zest and juice, mint, tahini, water, salt and pepper. Set aside.
• Prepare grill at 450°F. Clean and lightly oil grill grates.

PERSIAN KOOBIDEH KABOB + VIDEO

Steps:

• Grate the onion (See Note 1) and place onion in a sieve set over a bowl to drain. Press and squeeze out all the excess water. Discard onion juice or save for soup or other use.
• In a bowl add the ground beef, lamb, shredded onions, garlic, parsley, salt, pepper, turmeric, paprika, and mix well. Divide meat mixture evenly into eighths and form the meat onto 8 skewers, molding and flattening meat around skewer with wet hands to make each kebab about 8" long (See Note 2). For a traditional look, gently press meat between thumb and index finger once meat is on skewer (see photos). If not using skewers, shape meat into eight 8" hot dog/sausage shapes. Set kabobs aside.
• Clean your grill and heat to 350°F. Oil your grill so these don't stick. Place the skewers on grill and cook until browned on each side and cooked through, 3-4 minutes per side.
• Allow meat to rest for 3-5 minutes and sprinkle with a little ground sumac, squeeze of lemon and or toum garlic spread. Serve immediately.

KAFTA RECIPE

Steps:

• Preheat oven to 400ºF (200ºC) or grill.
• Soak wooden skewers for at least twenty minutes so they don't catch fire in the oven.
• Mix all the ingredients in a large bowl.
• Using your hand make fist sized balls.
• Shape the kaftas as you put the meat on skewers.
• Place on a tray if going in the oven otherwise put the skewers directly on your grill.
• It will take roughly 20 minutes turning once. Maybe a bit quicker on the grill.

GRILLED GROUND MEAT KABOBS

Steps:

• Combine the ground lamb, yogurt, herbs, cinnamon, garlic, egg, the finely grated zest of the lemon, chile pepper, shallot, some salt and lots of pepper in a large bowl. Form one-quarter of the meat mixture around each of 4 metal skewers (if you don't have skewers, you can form it into patties). Brush with vegetable oil.
• Heat a grill pan or griddle over medium-high heat until very hot, then spray with cooking spray. Add the kabobs and cook, gently turning occasionally, until cooked through, 10 to 12 minutes.
• Brush the naan with melted butter. Cut the lemon into wedges. Serve the kabobs with the naan, lemon wedges, chutney and yogurt.

GRILLED KOFTA KEBABS

Steps:

• For the kofta: Place 16 to 20 wooden skewers in a container of water and press down to make sure they're fully submerged, then soak for at least 1 hour.
• Grate the onion into a large bowl. Tear the bread into pieces and add it to the grated onion. Add the milk and mix to make sure that the bread is fully soaked. Let it sit for 10 minutes.
• Discard any excess liquid in the bowl (if there is any). Add the beef and lamb and mix into the bread mixture with your hands. Add the parsley, allspice, cumin, paprika, salt, sumac, cinnamon, coriander, black pepper and garlic and mix to combine until the ingredients are well incorporated. Cover the bowl and refrigerate for 1 hour.
• For the yogurt sauce: Mix the yogurt with the lemon juice, salt, garlic and 1 tablespoon water in a bowl until smooth and combined. Cover and refrigerate until ready to serve.
• Prepare a grill for medium-high heat.
• Divide the meat mixture into 16 to 20 pieces and roll each piece into a cylinder. Press a skewer into each cylinder and shape the mixture around the skewer, making it about 1 inch thick. Place the skewers on a baking sheet lined with parchment paper.
• Lightly oil the grill grates. Grill the kofta until nicely grill-marked and just cooked through, 3 to 5 minutes on each side. Serve with the yogurt sauce, warm pita, tomatoes, parsley and onions.

SPICED GROUND MEAT SKEWERS

Steps:

• In a large mixing bowl, combine the meat, onion, garlic, cilantro, cumin, sumac, salt, Urfa pepper, black pepper, and cinnamon, if using.
• With your hands, thoroughly knead and massage the meat to incorporate the ingredients, about 4 minutes. Breaking down the meat will create a sticky, cohesive mixture that results in a pleasing springy texture. You can also combine everything in an electric mixer with the paddle attachment, in which case it will take only about 2 minutes. Chill the mixture for at least 2 hours or up to overnight.
• Wet your hands with cold water, then divide meat into 6 equal portions and mold each around a metal or soaked bamboo skewer (see Tip). Transfer skewers to a large plate or baking sheet. You can grill them right away at this point, or cover and refrigerate them while preparing the grill (up to 4 hours).
• Heat the grill to high. When the grill is hot, lightly brush the grates with oil, and add the skewers. Cook, rotating them carefully every few minutes, until evenly browned and slightly charred in places, about 5 to 10 minutes. Transfer to a platter and let rest for a few minutes. Garnish with more herbs, sumac and flaky sea salt, and serve.