Friday, June 17, 2011

Something different for the grill - Lebanese Beef Kebabs

These are quick to cook and really yummy. Recipe from Saveur Magazine.

1lb ground beef chuck
4 tbs finely chopped parsley (I normally blitz it in the food processor)
4 tablespoons finely chopped sun dried tomatoes (food processor again!)
4 Tablespoons Aleppo Pepper - if you can't find this see the note below.
1/2 teaspoon ground allspice
1 1/2 teaspoons dried mint
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon ground cinnamon
1 medium yellow onion, grated and drained in a strainer (food processor again)
Kosher Salt and ground black pepper to taste

Wooden skewers that you have soaked in water

About the Aleppo Pepper. If you cannot find it or do not wish to purchase it then you can use the following substitution. Use 4 parts sweet paprika and 1 part Cayenne. For the above recipe that works out at approximately 3 1/2 Tablespoons of Sweet Paprika and 2 1/2 Teaspoons of Cayenne.

Mix all the ingredients thoroughly together.

Form them into long sausage shapes around each wooden skewer. I normally cut the skewers in half so they are about 5 inches long, I find them easier to handle on the grill and the shorter ones less likely to disintegrate.

Place them on a hot grill for about 3-4 minutes a side depending on thickness.

Make sure the grill is hot and the grate oiled. Don't move them too quickly or they will stick and fall apart.


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