INDIAN STYLE SHEEKH KABAB
This is a spicy and extremely flavorful recipe which will surely be a hit at any BBQ party.
Provided by Yakuta Rasheed
Categories World Cuisine Recipes Asian Indian
Time 2h25m
Yield 8
Number Of Ingredients 13
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.
Nutrition Facts : Calories 310.9 calories, Carbohydrate 6.2 g, Cholesterol 75.9 mg, Fat 22.7 g, Fiber 1.3 g, Protein 20.2 g, SaturatedFat 7.5 g, Sodium 665.4 mg, Sugar 1.7 g
GROUND BEEF KEBABS
These Moroccan ground beef kebabs are as easy as 1-2-3. Combine the ingredients together, skewer them, and grill them to perfection. Minced beef kebabs cook fairly quickly, so these take barely 5 to 6 minutes on the grill. Serve them with flavored rice or pita bread and tahini. Don't forget to serve some homemade hummus and aromatic salads for that full Middle-Eastern experience.
Provided by Veena Azmanov
Time 1h40m
Number Of Ingredients 15
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.
Nutrition Facts : Calories 282 kcal, Carbohydrate 9 g, Protein 17 g, Fat 21 g, SaturatedFat 5 g, Cholesterol 44 mg, Sodium 207 mg, Fiber 3 g, Sugar 2 g, ServingSize 1 serving
MOROCCAN GROUND BEEF KEBAB / SKEWERS
Ground beef kebabs can be bought from street vendors in Morocco. They are served with thick bread instead of utensils. Moroccans use the bread to break off a chunk of meat & then pop it into their mouth. (The times listed does not included 1 hour in the fridge.)
Provided by FDADELKARIM
Categories One Dish Meal
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 11
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.
GROUND BEEF KEBABS (GRILL OR OVEN)
These Ground Beef Kebabs are SUPER easy to make, whether you're grilling for a summer bbq or baking them in the oven year-round. This recipe uses a few cheap ingredients you probably already have, but they'll be the hit of your next potluck or dinner!
Provided by Myra
Categories Main Course
Time 30m
Number Of Ingredients 10
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! :)
Nutrition Facts : Calories 201 kcal, Protein 13 g, Fat 15 g, SaturatedFat 5 g, Cholesterol 67 mg, Sodium 252 mg, ServingSize 1 serving
TURKISH STYLE BEEF KOFTE KEBAB
This Turkish-style beef köfte kebab recipe is a simple grilled dish to pull together for a hot summer afternoon meal.
Provided by Aliye Aydin - A Good Carrot
Categories Main Course
Time 30m
Number Of Ingredients 12
Steps:
- Grate onion on a box grater or in a food processor. Press through a strainer and squeeze with your hands to get out as much liquid as possible.
- Put squeezed onion pulp in a bowl with beef, garlic, salt, pepper, parsley, and your choice of spice mix.
- Using your hands, mix all ingredients together well, squeezing mixture to help break beef into smaller pieces.
- Prepare a charcoal grill. Alternatively, and a little later, heat a griddle or large pan over medium high heat. If cooking in a pan or on a griddle, add a small amount of olive oil before cooking kebabs.
- There are two options for forming the beef. If you have wide metal skewers, squeeze about 1/5th of the mixture onto each skewer, using your hands, and flattening as you go. Sometimes this method doesn't work, and the meat just won't stick to the skewer. If this is the case, or you don't have wide metal skewers, form the meat into oval shapes that are about 3 inches long by 1 ½ inches wide. These will grill up just fine. Grill over medium-high heat, getting nice grill marks, for 3-4 minutes per side.
- Grill up some tomato, onion, and peppers while cooking the meat. They will add a nice aroma.
- Serve everything up on a platter and sprinkle with chopped parsley and Aleppo pepper.
Nutrition Facts : Calories 140 kcal, Protein 9 g, Fat 7 g, SaturatedFat 2 g, Cholesterol 286 mg, Sodium 400 mg, ServingSize 1 serving
GROUND BEEF KEBABS RECIPE
This recipe for easy ground beef kebabs has become my go-to when having people over. They are the perfect side because they pair well with pulao and biryani, but can also be enjoyed with any gravy dish and chapati.
Provided by Maryam Jillani
Categories Side Dish
Time 30m
Number Of Ingredients 13
Steps:
- Put the roughly chopped onions, cilantro, and chilies in a food processor and grind until finely chopped.
- Place the ground beef in a large bowl. Add salt and ground spices (garam masala powder, red chili powder, black pepper, cumin powder) and mix well.
- Add the onion-cilantro mixture, crushed ginger and garlic, lime juice and olive oil to the ground beef. Mix well.
- Take fistfuls of the mixture, and begin to shape into little patties.
- Grill Instructions: If you are using the grill, make sure you heat it up well. The time will depend on whether you are using a charcoal or gas grill. Once hot, place kebabs on the grill and cook each side for 4-6 minutes.
- Oven Instructions: If you want to prepare them in the oven, pre-heat it to 450°F. Line a sheet pan with aluminum foil and grease it. Place kebabs on it and then insert the sheet pan into the center rack of the oven. Set it to broil on high heat for 10 - 15 minutes depending on how well done you like them to be (I set them for 12 minutes).
Nutrition Facts : Calories 225 kcal, ServingSize 1 serving
KOFTA - GROUND BEEF KABOBS
I am posting this for the ZWT 2006. The recipe calls for extra finely ground beef. Ask your butcher or the meat department to run the beef through the grinder one or two extra times. It makes a difference in the recipe - the meat will be smooth and soft. It is best to cook these on flat skewers, not round. They can be baked in the oven or on the grill. This is thanks to the About Web site.
Provided by Creation In Hope
Categories Meat
Time 55m
Yield 4-6 serving(s)
Number Of Ingredients 5
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.
PERSIAN KOOBIDEH KABOB + VIDEO
Koobideh kabob is a Persian recipe featuring skewers of juicy ground lamb, beef, and onion. Make grilled meat skewers for a quick, easy meal!
Provided by Kevin
Categories main dishes
Time 28m
Number Of Ingredients 12
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.
Nutrition Facts : Calories 236 kcal, Carbohydrate 3 g, Protein 22 g, Fat 15 g, SaturatedFat 7 g, TransFat 1 g, Cholesterol 77 mg, Sodium 374 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
GROUND BEEF KABOBS
These Mediterranean Ground Beef Kabobs are the perfect recipe for an easy quick dinner. They marinate rather quickly and are so easy to prepare and grill.
Provided by Valentina's Corner
Categories Main Course
Time 1h36m
Number Of Ingredients 6
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.
Nutrition Facts : Calories 203 kcal, Protein 13 g, Fat 15 g, SaturatedFat 5 g, Cholesterol 53 mg, Sodium 529 mg, ServingSize 1 serving
MIDDLE EASTERN MEATBALLS (KOFTA KEBABS)
Middle Eastern Meatballs (Kofta Kebabs) made in just one bowl and ready to bake in 15 minutes with authentic middle eastern spices, it tastes like the ground beef kebab you love but with minimal effort.
Provided by Sabrina Snyder
Categories Main Course
Time 30m
Number Of Ingredients 13
Steps:
- Preheat the oven to 425 degrees.
- Add all the ingredients except the beef into a bowl and stir well.
- Add in the beef and stir until just combined.
- Form into 1/4 cup meatballs (I use an ice cream scoop) onto your cast iron skillet or sheet pan.
- Cook for 15-18 minutes or until cooked through.
Nutrition Facts : Calories 94 kcal, Carbohydrate 1 g, Protein 10 g, Fat 5 g, SaturatedFat 2 g, Cholesterol 33 mg, Sodium 229 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
BEEF KAFTA
This is a Lebanese style Beef Kafta recipe that's made with ground beef, parsley, onions and a blend of Middle Eastern spices- perfect on the grill or stove
Provided by Yumna Jawad
Categories Main Course
Time 30m
Number Of Ingredients 10
Steps:
- Place the parsley in the bowl of a food processor and pulse until finely chopped, remove and set aside.
- In the same food processor bowl used to chop the parsley, place the quartered onion and pulse until finely chopped. Drain the onions slightly to release excess moisture.
- Return the parsley back to the bowl of the food processor with the onions. Add the ground beef to the food processor in addition to all the spices. Run the food processor on pulse once or twice until ingredients are well combined and form a pasty meat mixture.
- Transfer the mixture from the food processor to a large bowl and form the Kafta into an oblong shape about 1 inch in thickness. You can form them on a wooden skewer or without.
- Grease the grates of a gas grill or indoor grill pan, and preheat it to medium high heat. When heated through, transfer the kafta to the grill. Grill for 4-5 minutes per side, depending on your preferred level of doneness.
- Serve hot off the grill with your choice of side.
Nutrition Facts : Calories 202 kcal, Carbohydrate 2 g, Protein 13 g, Fat 15 g, SaturatedFat 5 g, Cholesterol 53 mg, Sodium 52 mg, ServingSize 1 serving
KAFTA KABOB (GROUND BEEF KABOBS)
This a classic Moroccan dish combining lean beef and fresh herbs served with creamy yogurt sauce. Make this kafta recipe for a quick, flavorful grilled meal.
Provided by Kevin
Categories Main Course
Time 1h28m
Number Of Ingredients 23
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.
Nutrition Facts : Calories 297 kcal, Carbohydrate 12 g, Protein 18 g, Fat 20 g, SaturatedFat 8 g, TransFat 1 g, Cholesterol 62 mg, Sodium 339 mg, Fiber 2 g, Sugar 2 g, ServingSize 1 serving
KABOB KOOBIDEH (PERSIAN GROUND MEAT KABOBS)
Kabob koobideh is made with ground lamb or beef or a combination of the two. This is one of the most delicious kabob recipes I have ever found. The kabobs are usually grilled over hot coals or any BBQ.
Provided by Nick Perry
Categories World Cuisine Recipes Middle Eastern Persian
Time 1h25m
Yield 8
Number Of Ingredients 12
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.
Nutrition Facts : Calories 260.2 calories, Carbohydrate 3.5 g, Cholesterol 113.7 mg, Fat 17.7 g, Fiber 0.7 g, Protein 20.8 g, SaturatedFat 7 g, Sodium 494.2 mg, Sugar 1.3 g
KAFTA RECIPE
Kafta, kofta, kifta, however you spell it, it amounts to the same thing; a ground meat kebab.
Provided by Chef Tariq
Categories Main Course Mezze
Time 35m
Number Of Ingredients 8
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.
Nutrition Facts : Calories 196 kcal, Carbohydrate 1 g, Protein 13 g, Fat 15 g, SaturatedFat 6 g, Cholesterol 54 mg, Sodium 443 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
GREEK GROUND BEEF KEBABS
Here's another delicious Meal in 60 Minutes idea. This one is restaurant worthy and perfect for a weeknight meal or to serve at a dinner party. These ground beef shish kebabs are juicy and full of flavor. Serve them with grilled veggies, pickled onions, and creamy Tzatziki. Easy, flavorful, and delicious!
Provided by Dimitra Khan
Categories Main Course
Number Of Ingredients 13
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 KABOBS
Ground Beef Kabobs are like the best burgers on a stick. Tender, juicy and full of flavor. Great for cookouts, tailgating and family gatherings.
Provided by Milisa
Categories Beef
Time 25m
Number Of Ingredients 8
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.
Nutrition Facts : Calories 392 calories, Carbohydrate 11 grams carbohydrates, Cholesterol 149 milligrams cholesterol, Fat 23 grams fat, Fiber 1 grams fiber, Protein 33 grams protein, SaturatedFat 8 grams saturated fat, ServingSize 1, Sodium 268 grams sodium, Sugar 7 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 12 grams unsaturated fat
GROUND BEEF KEBAB (MOROCCAN BEEF KEBAB)
Provided by Aliyah
Number Of Ingredients 10
Steps:
- Soak the skewers in cold water for 10 minutes or more to avoid burning but if you're using metal skewers skip this step.
- Mix all the ingredients together. You can mix in a food processor and pulse for a few minutes then combine with the beef then season with salt or simply use a knife to chop and a grater to grate the garlic.
- Cover and allow it to marinate for at least one hour.
- Clean your hand then dip your hand into a bowl of water scoop a fistful of the ground beef mix then mold on the skewer make sure it is well secured and can't come off, continue until you're done with the rest of the mixture.
- Clean the grill and brush with oil, place the skewers on the grill and cook, allow it to cook for about 2-3 minutes or more before flipping if you don't allow it to cook for a while it will stick to the grill. Flip and cook the other side, this takes about 4-5 minutes per side or more depending on how hot your grill so also the thickness affects the cooking time.
- Serve with pita or rice or your favorite side or as it is. Enjoy.
GRILLED KOFTA KEBABS
Kofta is a classic dish found throughout the Middle East, Mediterranean, Balkans and Southeast Asia. The word kofta comes from the Persian word koofteh, which means pounded meat. Kofta is typically made with ground meat such as lamb, beef or even chicken (although there are vegetarian and fish versions too), which is mixed with herbs and spices and shaped into balls or cylinders. I make my kofta using a combination of lamb and beef with warm spices such as cinnamon and allspice, then skewer and grill them for a nice smoky flavor.
Provided by Food Network Kitchen
Categories main-dish
Time 1h
Yield 4 servings
Number Of Ingredients 21
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.
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GRILLED GROUND BEEF KEBABS RECIPE - LITTLE CHEF BIG APPETITE
From littlechefbigappetite.com
Cuisine American, MediterraneanCategory Main CourseServings 4Total Time 47 mins
- Combine all ingredients (ground beef through ground black pepper) in a large bowl. Mix until thoroughly combined.
- Separate the mixture into 5-6 balls. Roll each into a log about 1.5 inches thick and 5-6 inches long. Insert a skewer through each log. Place on a baking sheet or cutting board and refrigerate for 30 minutes (this part is important to ensure the meat holds together when they are grilled).
- Heat a charcoal grill to medium-high heat. Grill the kebabs for 3-4 minutes on first side and then flip and grill for an additional 3 minutes, making sure to watch them as to not overcook. Remove from grill and serve immediately with hummus and/or tzatziki.
LEBANESE-STYLE GROUND BEEF KABOBS - WHOLE FOODS MARKET
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Servings 4Calories 320 per servingTotal Time 25 mins
- Using your hands or a large spoon, gently mix the ingredients together until just combined – do not overwork.
- Have ready 4 long metal skewers (or, if using wooden skewers, soak in water for 30 minutes before using); form the beef mixture into 8 short sausage shapes and thread 2 onto each skewer.
KOFTA KEBAB RECIPE (WITH VIDEO) | THE MEDITERRANEAN DISH
From themediterraneandish.com
5/5 (43)Calories 234 per servingCategory Entree
- Soak 10 wooden skewers in water for about 30 minutes to 1 hour. Remove from water when you are ready to begin. Lightly oil the grates of a gas grill and preheat it to medium-high for about 20 minutes.
- Prepare pita bread and fixings. If you plan to, make the tahini sauce from this recipe. Prepare other sides and salads before you begin grilling.
- Add the beef, lamb, bread (be sure to squeeze out the water completely), and the spices. Run the processor until all is well combined forming a pasty meat mixture.
RECIPES > BEEF > HOW TO MAKE GROUND BEEF KEBABS
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- 1 Lb. ground beef 1 egg 2 Tbsp. minced parsley and chopped onion 2 Tbsp. bread crumbs 2 Tbsp. tomato paste 1 Tsp. salt 1/4 Tsp. allspice (1/4 to 1/2) 1/8 Tsp. black pepper 1 Dash cayenne pepper 1 Tbsp. water : (1 to 2) In large mixing bowl, combine all ingredients, mixing until well blended and smooth.
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- Add the onions, cilantro, mint, and green chili peppers to a food processor. Using the pulse function, finely chop (but not blend) them to a coarse mixture (~15 pulses). Remove the onion mixture, squeeze out the excess moisture between your hands, and place into a large bowl.
- Add the beef to the food processor and blend on low speed until all the meat has been processed. Remove onto the bowl with the onion mixture. Add the salt and mix well with the meat. Then add the remaining ingredients (garlic, ginger, and all spices) .
- Use your hands to mix the meat with the remaining ingredients. You should begin to see a lacy, stringy texture (resha) of the meat.
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- In a small bowl, combine sea salt, white pepper, red pepper flakes, cinnamon, ground ginger, and allspice. In a large bowl, add ground beef, parsley, mint, white onion, and the spice mix.
- In a large skillet, melt butter over medium heat, then add garlic and cook for 30 seconds or until fragrant. Stir constantly so the garlic doesn't burn.Add in flour, stirring, and cook for about 1 minute, until lightly browned. Stir frequently.Whisk in half and half gradually and season with salt and pepper. Simmer until it thickens, about 1-2 minutes - keep stirring now and then. Whisk out any lumps that form. Cook the sauce just until it thickens. When it thickly coats the back of a spoon, it's ready.Stir in Parmesan and parsley, then remove pan from heat. Serve immediately for best results. It will thicken further off heat.
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