Ground Beef 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.

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.

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! :)

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.

SPICY BEEF KEBABS

Steps:

• Cut the beef into 1 1/2 to 1 3/4-inch cubes and place into a large mixing bowl. Set aside.
• In the bowl of a food processor combine the garlic, paprika, turmeric, cumin, salt, pepper and red wine vinegar. With the processor running drizzle in the olive oil.
• Pour the marinade over the meat and toss to coat. Place in the refrigerator in an airtight container or a sealable plastic bag and allow to marinate for 2 to 4 hours.
• Preheat the grill to medium-high heat. Thread the meat onto the skewers leaving about 1/2-inch in between the pieces of meat. Place on the grill and cook, with lid lowered, 2 to 3 minutes per side, 8 to 12 minutes in all (8 minutes for rare and 12 for medium). Remove from the heat to aluminum foil, wrap and allow to rest for 2 to 3 minutes prior to serving.

MIDDLE EASTERN BEEF KABOBS

Steps:

• Once your meat and veggies have been prepped let the skewering fun begin! Thread a piece of green pepper onto the skewer. Follow it with a cube of beef, then one half of a preserved lemon, a couple of pieces of red onion, another piece of beef, a piece of red pepper and cap it with a mushroom. Repeat the process with the rest of the skewers. Set all of the kabobs into a roasting pan in one layer and set aside.
• Place the remaining ingredients in a medium sized bowl and whisk until well incorporated. Pour the mixture over the kabobs and refrigerate 1 hour.
• Preheat an outdoor charcoal or gas grill to high heat. Place the kabobs on the grill and cook 3 minutes per side. Remove and serve immediately or let cool, pack 'em up and take them on a picnic.
• Serve with Cucumber-Yogurt Sauce.
• Combine all ingredients in a food processor and pulse several times to make a chunky sauce.

MOROCCAN GROUND BEEF KEBAB / SKEWERS

Steps:

• Combine the beef, onion, parsley, cilantro, & spices in a large bowl, refrigerate for 1 hour.
• Wash your hands but don't dry them. Gently pack small amounts of the meat mixture around the skewers, forming a 4-inch long sausage shape on each skewer.
• Grill over charcoal, turning the kebab time to time so not to burn. Cook throughly. Serve with Recipe #260654 or some other dense bread.

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.

INDIAN STYLE SHEEKH KABAB

Steps:

• In a large bowl, mix ground lamb, onions, mint, cilantro, ginger paste, and chile paste. Season with cumin, coriander, paprika, cayenne, and salt. Cover, and refrigerate for 2 hours.
• Mold handfuls of the lamb mixture, about 1 cup, to form sausages around skewers. Make sure the meat is spread to an even thickness. Refrigerate until you are ready to grill.
• Preheat grill for high heat.
• Brush grate liberally with oil, and arrange kabobs on grill. Cook for 10 minutes, or until well done, turning as needed to brown evenly.