Grilled Mini Burger Kabobs Food

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:

• Prepare a grill fire to 400° with pecan or hickory chunks for smoke flavor.
• Mix ground beef with egg, onion and dry rub in a large mixing bowl until well combined.
• Use a 1/4 cup measure to divide the beef mixture into portions.
• Form into about a 4 x 2 x 1/2 inch oblong patty.
• Place a skewer in the center of each patty and place on a baking sheet.
• Transfer skewers onto hot grill over indirect fire. Cook with the grill closed about 5- 8 minutes.
• Turn skewers and continue to cook until internal temperature reaches 165°.
• Remove to a serving platter and garnish with parsley.
• Serve with burger sauce and bbq sauce.

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 MINI BURGER KABOBS

Steps:

• Heat gas or charcoal grill. In large bowl, mix all ingredients except tomato sauce. Shape mixture into 12 (2-inch) meatballs, then flatten slightly to 3/4-inch-thick patties. On each of 4 (9-inch) metal skewers, thread 3 patties lengthwise, leaving 1-inch space between each.
• Carefully brush grill rack with oil. Place kabobs on grill over medium-high heat. Cover grill; cook about 10 minutes, turning occasionally, until browned on outside and no longer pink in center.
• In 1-quart saucepan, heat tomato sauce over medium-high heat, stirring occasionally, until simmering. Serve over kabobs.

GRILLED HAMBURGERS

Steps:

• Start a charcoal fire or heat a gas grill. (Check out our grilling guide for how.) Form the patties into 3/4-inch burgers, being careful not to make them too loose or too large, then make a deep depression in the center of each burger with your thumb. Season both sides of the each burger aggressively with kosher salt and black pepper.
• Place burgers on a hot grill and cook, without moving, for about 3 minutes. Use a spatula to turn the hamburger over. If using cheese, lay slices on the meat. Continue to cook until the burgers are cooked through, about another 3 to 4 minutes for medium-rare. Remove the burgers from the grill and allow to rest for a few minutes while you toast the buns. Top the burgers as you desire.

GRILLED CHEESEBURGER KEBABS

Steps:

• Preheat a grill for cooking over medium heat. Lightly oil the grill grates.
• Spray a plate with cooking spray. Combine the ground beef, Worcestershire sauce, 1 tablespoon ketchup, 1 teaspoon salt and 1/4 teaspoon black pepper in a large bowl. Gently mix together, being careful not to overwork and toughen the meat. Divide the meat into 8 evenly sized balls. Thread the balls onto two 12-inch flat metal skewers, 4 balls per skewer; be sure to leave a little space between each ball. Place the skewers on the plate, and spray them with cooking spray. Keep refrigerated until ready to grill.
• Place the 2 skewers on the grill and cover. Cook, flipping the skewers halfway through, until just cooked through, about 12 minutes. Remove from the grill and let cool slightly. Increase the heat of the grill to medium-high. Brush the meatballs all over with the remaining 2 tablespoons ketchup and cook until glazed.
• Meanwhile, make 2 sandwiches consisting of 2 slices of American cheese between 2 slices of bread. Cut off the crusts, then cut each sandwich into 4 equal-sized squares.
• Drizzle the iceberg lettuce with some oil and sprinkle with salt and pepper.
• Build 4 skewers, each composed of: a cherry tomato, cheese sandwich square, meatball, a second cheese sandwich square, a second meatball, lettuce, 3 pickle slices, and a second cherry tomato.
• Lay out a piece of aluminum foil large enough to hold the 4 skewers. Spray the foil with cooking spray and place on the grill. Arrange the skewers on the foil. Cover and cook 2 minutes, then carefully flip the skewers. Cover the grill again to melt and brown the other side of the skewers, about 1 more minute. Serve the skewers with ketchup and mustard.