Ground beef kabob
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
� kg ground beef� kg ground lamb1 cup finely chopped onion� cup fresh mint, chopped� cup fresh parsley, chopped�-1 tablespoon (cumin, coriander, all spice and black pepper powder)� tablespoon black pepper1 teaspoon salt or according to taste a few drops of lemon juice (optional)3-4 tablespoons flour (optional)
1. Prepare charcoal for grilling.
2. Meanwhile, mix all ingredients and knead by hand or food processor until a homogenous mixture is formed. Grill a small piece in the oven and adjust salt to taste. Cover and place it in the refrigerator for 30 minutes.
3. Wet hands, take a hand-full of meat and form into a ball, insert the flat kabab skewer into the ball and press evenly on both sides to spread the meat along the middle third of the skewer.
4. Set the skewer on the edges of a long tray. Repeat the procedure until all the meat mixture is consumed. Refrigerate
5. When the charcoal is ready, place the skewers on the edges of the barbequing tray.
6. Use a hand fan to circulate air above the charcoal.
7. Grill on both sides until the meat is cooked. Avoid charring the meat.
8. Fold one full pita bread or Arabic bread around the skewers, press the bread around the kabab with one hand and use the other draw the skewer to release the kabab inside the bread. Serve immediately or place it in a pot and covered tightly. Keep warm in the oven and serve preferably no later than 15 minutes, after grilling.
9. Grill the rest of the meat . Place in a serving plate lined with bread. Sprinkle with Sumaq and fresh mint, cover with another bread and serve with fresh mint, salad parsley, pickles and lemons.
Number of Servings: 10
Recipe submitted by SparkPeople user B~IS~MOTIVATED.
2. Meanwhile, mix all ingredients and knead by hand or food processor until a homogenous mixture is formed. Grill a small piece in the oven and adjust salt to taste. Cover and place it in the refrigerator for 30 minutes.
3. Wet hands, take a hand-full of meat and form into a ball, insert the flat kabab skewer into the ball and press evenly on both sides to spread the meat along the middle third of the skewer.
4. Set the skewer on the edges of a long tray. Repeat the procedure until all the meat mixture is consumed. Refrigerate
5. When the charcoal is ready, place the skewers on the edges of the barbequing tray.
6. Use a hand fan to circulate air above the charcoal.
7. Grill on both sides until the meat is cooked. Avoid charring the meat.
8. Fold one full pita bread or Arabic bread around the skewers, press the bread around the kabab with one hand and use the other draw the skewer to release the kabab inside the bread. Serve immediately or place it in a pot and covered tightly. Keep warm in the oven and serve preferably no later than 15 minutes, after grilling.
9. Grill the rest of the meat . Place in a serving plate lined with bread. Sprinkle with Sumaq and fresh mint, cover with another bread and serve with fresh mint, salad parsley, pickles and lemons.
Number of Servings: 10
Recipe submitted by SparkPeople user B~IS~MOTIVATED.
Nutritional Info Amount Per Serving
- Calories: 322.3
- Total Fat: 24.4 g
- Cholesterol: 76.1 mg
- Sodium: 297.6 mg
- Total Carbs: 7.8 g
- Dietary Fiber: 1.0 g
- Protein: 17.2 g
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