KOFTA KEBABS
These kebabs have 6 different kinds of spices; the first time I smelled them I knew immediately that I had to find the recipe. The most affordable way to purchase the spices is in bulk at either a health food store or an Asian or Middle-Eastern market. They are very good! Serve with yogurt, flat bread, lettuce, tomato and cucumber.
Provided by SRKELZ
Categories Meat and Poultry Recipes Lamb Ground
Time 1h20m
Yield 28
Number Of Ingredients 13
Steps:
- 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 lamb 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 up to 12 hours.
- Preheat an outdoor grill for medium heat, and lightly oil grate.
- Cook the skewers on the preheated grill, turning occasionally, until the lamb has cooked to your desired degree of doneness, about 6 minutes for medium.
Nutrition Facts : Calories 34.6 calories, Carbohydrate 0.6 g, Cholesterol 10.8 mg, Fat 2.3 g, Fiber 0.2 g, Protein 2.9 g, SaturatedFat 0.9 g, Sodium 78.2 mg, Sugar 0.1 g
MOM'S BEEF SHISH KABOBS
My Mom has cooked this recipe for as long as I remember. Now that I live on my own, I can't wait to go back home over the holidays to have this excellent dish. Mom would probably be upset that I gave it away, but it is so delicious that I think everyone should have a chance to experience it. Technically shish kabobs use lamb, so these should be called beef kabobs, but this is the family recipe and what we call it.
Provided by Mike Hearne
Categories World Cuisine Recipes Asian
Time 16h45m
Yield 4
Number Of Ingredients 14
Steps:
- Whisk the vegetable oil, soy sauce, lemon juice, mustard, Worcestershire sauce, garlic, black pepper, and salt together in a bowl; pour into a resealable plastic bag. Add the beef, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator 8 hours or overnight.
- Add the mushrooms to the bag, coat with the marinade, squeeze out excess air, and reseal the bag; marinate in the refrigerator another 8 hours.
- Preheat an outdoor grill for high heat, and lightly oil the grate.
- Remove the beef and mushrooms from the marinade, shaking off any excess liquid. Pour the marinade into a small saucepan and bring to a boil over high heat. Reduce heat to medium-low, and simmer for 10 minutes; set aside for basting.
- Thread pieces of green bell pepper, beef, red bell pepper, mushroom, and onion onto metal skewers, repeating until all ingredients are skewered.
- Cook the skewers on the preheated grill, turning frequently and brushing generously with the reserved marinade until nicely browned on all sides and the meat is no longer pink in the center, about 15 minutes.
Nutrition Facts : Calories 417.6 calories, Carbohydrate 15.8 g, Cholesterol 58.7 mg, Fat 28.6 g, Fiber 3.6 g, Protein 26.2 g, SaturatedFat 6.1 g, Sodium 2815.9 mg, Sugar 6.8 g
ISRAELI KABOBS
These have a very middle-eastern flavor. They taste just like something you could order at most Israeli/Mizrachi restaurants. When I was living in a mircaz klita (an absorption center for new immigrants) in Jerusalem, a Jewish-Iraqi family taught me how to make these for Shabbat. The lady shaped them into little footballs, but I just make small patties. These would be great on a grill as well! Enjoy.
Provided by Queen Butter-Bean
Categories Lamb/Sheep
Time 35m
Yield 30-40 kabobs, 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Combine ingedients in a large bowl and mix well.
- Form into oblong patties (or mini-hamburger shapes).
- Place patties onto sprayed broiler pan and place in oven.
- Broil for about 10 minutes on each side.
- Serve with hummus, pita and Israeli salad!
- B'tayavon!
Nutrition Facts : Calories 363.6, Fat 24.5, SaturatedFat 9.4, Cholesterol 173.3, Sodium 515.3, Carbohydrate 3.2, Fiber 0.6, Sugar 1.1, Protein 30.7
SHISHLIK (ISRAELI SKEWERS)
Popular in Israel and you can use any meat, beef, or lamb. Usually prepared without any veggies on the skewers and best served with salads and pita. Preparation time assumes that the meat has been cubed. Yield depends on how small the meat is cubed
Provided by Pneuma
Categories Veal
Time 25m
Yield 20 skewers, 6 serving(s)
Number Of Ingredients 10
Steps:
- For the marinade: Combine all ingredients except the meat in a bowl and mix well.
- Add the meat to the marinade; mix and coat well.
- Marinate for 2 hours in the refrigerator; drain liquid and skewer the meat.
- Broil skewers in a preheated broiler for about 7 minutes on each side or until cooked.
Nutrition Facts : Calories 832.3, Fat 78.5, SaturatedFat 17.2, Cholesterol 101.3, Sodium 2408.9, Carbohydrate 2.9, Fiber 0.4, Sugar 0.9, Protein 29.1
EASY TERIYAKI BEEF KABOBS
Super easy teriyaki beef kabobs, just serve with rice or salad for an instant meal.
Provided by Dawnsigkap
Time 4h35m
Yield 4
Number Of Ingredients 8
Steps:
- Cut steak into 1-inch chunks.
- Combine brown sugar, soy sauce, lemon juice, oil, garlic, and ginger in a large glass or ceramic bowl. Add steak and pineapple chunks and toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator for at least 4 hours.
- Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a sheet pan with aluminum foil.
- Thread steak and pineapple chunks onto metal skewers and place on the prepared sheet pan.
- Broil in the preheated oven until cooked through, turning halfway, about 15 minutes.
Nutrition Facts : Calories 239.4 calories, Carbohydrate 15.7 g, Cholesterol 57 mg, Fat 9.9 g, Fiber 0.2 g, Protein 21.3 g, SaturatedFat 2.9 g, Sodium 946.2 mg, Sugar 13.9 g
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