Beef Kofta Kababs
2012-12-18- Cuisine: Mediterranean
- Course: Appetizers, Starter
- Skill Level: Medium
- Prep Time : 0m
- Cook Time : 0m
- Ready In : 0m
Meatballs on a stick? Yes… and they’re mighty tasty too!
Ingredients:
- 4-6 cloves garlic, minced
- 2 teaspoons kosher salt
- 1 1/2 pounds ground beef
- 1/4 cup grated onion
- 1/4 cup chopped fresh parsley
- 2 tablespoons ground coriander
- 2 teaspoons ground cumin
- 1 tablespoon ground cinnamon
- 1 teaspoon ground allspice
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground black pepper
- 28 bamboo skewers, soaked in water for 30 minutes
Method:
Mash the garlic into a paste with the salt using a mortar and pestle or the flat side of a chef’s knife on your cutting board. Mix the garlic into the beef along with the onion, parsley, coriander, cumin, cinnamon, allspice, cayenne pepper, ginger, and pepper in a mixing bowl until well blended. Form the mixture into 28 balls. Form each ball around the tip of a skewer, flattening into a 2 inch oval; repeat with the remaining skewers. Place the kebabs onto a baking sheet, cover, and refrigerate at least 30 minutes, or overnight.
Preheat an outdoor grill for medium heat, and lightly oil grate.Place a piece of foil over the grate and place the skewers onto the foil.
Cook the skewers on the preheated grill on the foil turning occasionally, until the beef has firmed up. Once firm enough to hold it’s shape on the skewer, continue cooking the skewers off the foil and on the grate to get a slight char and cooked to your desired degree of doneness.
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posted by Miguel M on March 18, 2013
For extra credit tomorrow I need to bring in middle easter food but idk what to bring?
help me out?
something simple and easy to bring
eastern* my bad
posted by Le Pwner on March 20, 2013
i couldn’t find it on the internet
posted by Hotshot t on March 25, 2013
For this Thanksgiving, I am making two pumpkin pies and Apple Streusel Cheesecake Bars. In the recipes, it says to use dark brown sugar, 12 ounces of evaporated milk, 21 ounces of apple, and ground ginger. But all I have is light brown sugar, 10 ounces of evaporated milk, 20 ounces of apple, and fresh ginger. Would this still work? It’s only a few ounces off. I can’t run out to the store, so that is a problem. And for the ginger, how much fresh ginger would you substitute for ground ginger? Thanks so much, and have a happy Thanksgiving.
posted by Lucas H on March 25, 2013
I dont know about the rest of you, But I have checked the prices of Cloves and good Lord they are HIGHHHHH… I know that all-spice has Cloves in it, but is that enough to make the differance?
posted by Jamal on March 26, 2013
Just curious because I had dinner once at a friend’s house and they made a sauce from yogurt, tahini, a little ground beef and allspice and put that on the spaghetti. It was actually kind of good so I was wondering if anyone has any other ideas for spaghetti. Thanks!