Middle Eastern Beef Kabobs
Prep Time Minutes 20
Cook Time 10 Minutes
Passive Time
Servings People
| Prep Time Minutes 20 | Cook Time 10 Minutes | Passive Time | Servings People |
Kabobs are a great way to literally spice up the usual meatball or hamburger dinner. This recipe uses garlic, fresh parsley and mint as well as some traditional middle- eastern spices to create a warm and pungent kabob. If you don’t feel like making these on skewers, you can also turn them into sliders. Be sure to serve with the spicy parsley sauce on the side for dipping – some in my family think this is the best part! (Adapted from Giada de Laurentiis)
Ingredients
Kabobs
- 1 Onion roughly chopped
- 4 Cloves Garlic
- 1 Bunch Parsley (preferably flat leaf)
- 1 Bunch Mint
- 1 TBS Cumin
- 1 TBS Paprika
- pinch Cayenne
- 2 lbs Ground beef or Lamb or a combination of both
- Parsley Sauce:
Parsely Sauce
- 3 Cups Parsley flat leaf
- 2 Cloves Garlic peeled
- 2 TBS Red wine vinegar
- 1 tsp Crushed chili flakes
- 1 tsp Sugar
- 11/2 tsp Salt
- 1/2 tsp Pepper
- 1/2 Cup Extra virgin olive oil
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Ingredients Kabobs
Parsely Sauce
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- Preheat the Grill.
- While the grill is warming, make the Kebabs
- Place onion, garlic, parsley and mint in a food processor and pulse until finely chopped.
- Transfer to a bowl and mix in the remaining kebab ingredients (not the sauce ingredients!)
- Form oval shaped logs, about 1 inch by 4 inches. Place one or two on a metal skewer. If you don’t have metal skewers, you can use soaked wood skewers.
- Grill over direct heat, about 2-3 minutes per side.
- Place all of the parsley sauce ingredients in a food processor and blend until mixed, but still retaining some texture.
- Serve the kebabs hot with parsley sauce on the side.
- Try this with TG’s Moroccan carrot salad to round out the meal!
