Potato And Beef Kebba Recipes

MEAT 'N' POTATO KABOBS

Meat 'n' Potato Kabobs image

They're summery, but these kabobs really stick to your ribs. A microwave makes quick work of cooking the potatoes, so grilling is done in a flash. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 10

Ingredients

1 pound beef top sirloin steak, cut into 1-inch cubes
1-1/2 teaspoons steak seasoning, divided
1 garlic clove, minced
1 cup cola
3 small red potatoes (about 8 ounces), cubed
1 tablespoon water
1 cup cherry tomatoes
1 medium sweet orange pepper, cut into 1-inch pieces
1 teaspoon canola oil
1 cup pineapple chunks

Steps:

Sprinkle beef with 1 teaspoon steak seasoning and garlic. Place cola in a large bowl. Add beef; toss to coat. Set aside., Place potatoes and water in a microwave-safe bowl. Microwave, covered, on high just until tender, 4-5 minutes; drain. Return to bowl. Add tomatoes, pepper, oil and remaining steak seasoning; gently toss to coat., Drain beef, discarding marinade. On 8 metal or soaked wooden skewers, alternately thread beef, vegetables and pineapple. Grill, covered, over medium heat or broil 4 in. from heat until beef reaches desired doneness and pepper is crisp-tender, 6-8 minutes, turning occasionally.

Nutrition Facts : Calories 279 calories, Fat 6g fat (2g saturated fat), Cholesterol 46mg cholesterol, Sodium 321mg sodium, Carbohydrate 30g carbohydrate (19g sugars, Fiber 3g fiber), Protein 26g protein. Diabetic Exchanges

STEAK AND POTATO KEBABS

Steak and Potato Kebabs image

Provided by Food Network Kitchen

Time 30m

Yield 4 servings

Number Of Ingredients 13

Ingredients

Vegetable oil, for the grill
1/2 pound fingerling potatoes, halved lengthwise
1 1/2 pounds beef tenderloin, cut into 1 1/2-inch cubes
2 tablespoons extra-virgin olive oil
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground pepper
1 bunch asparagus, cut into 1-to-2-inch pieces
1/4 cup ketchup
2 tablespoons Dijon mustard
2 tablespoons balsamic vinegar
1 tablespoon Worcestershire sauce
2 teaspoons steak sauce
Pinch of red pepper flakes

Steps:

Preheat a grill to medium high and brush the grates with vegetable oil. Put the potatoes in a microwave-safe bowl, cover and microwave until just tender, about 5 minutes. Toss the beef with the olive oil in a large bowl and season with salt and pepper. Thread the beef, potatoes and asparagus onto eight 10-inch skewers.
Combine the ketchup, mustard, vinegar, 2 tablespoons water, the Worcestershire sauce, steak sauce and red pepper flakes in a small bowl. Grill the kebabs, turning occasionally, until marked, about 6 minutes for medium rare. Serve with the sauce.

KEEMA ALOO (GROUND BEEF AND POTATOES)

Keema Aloo (Ground Beef and Potatoes) image

If you want to try something a little different, I guarantee you will love this meal. It is by far my favorite Indian recipe. Inspired by my mom, who still makes this for me to this day.

Provided by The Meatetarian

Categories World Cuisine Recipes Asian Indian

Time 1h20m

Yield 8

Number Of Ingredients 17

Ingredients

2 tablespoons extra-virgin olive oil
1 extra-large Spanish onion, chopped
2 tablespoons water
2 pounds lean ground beef
4 cloves garlic, minced
2 tablespoons grated fresh ginger root
1 serrano chile pepper, finely chopped
2 teaspoons chopped fresh cilantro
1 tablespoon ground coriander
1 ½ teaspoons salt
1 ½ teaspoons ground cumin
1 teaspoon ground cayenne pepper
1 teaspoon ground turmeric
1 (28 ounce) can diced tomatoes
3 potatoes, peeled and diced
1 cup frozen green peas
1 teaspoon garam masala

Steps:

Heat olive oil in a large saucepan over medium-high heat. Cook and stir onion in the hot oil until soft and beginning to brown, about 12 minutes. If browned bits of onion are stuck to the bottom of the pan, stir water into onion and stir to loosen the browned bits.
Mix ground beef, garlic, ginger, serrano chile, and cilantro into pan; cook and stir until beef is browned and crumbly, 10 to 15 minutes. Reduce heat to medium-low. Stir coriander, salt, cumin, cayenne pepper, and turmeric into the beef; cook and stir until flavors blend, about 5 minutes. Add tomatoes and potatoes, cover pot, and simmer until potatoes are tender, about 15 minutes.
Mix green peas into dish and cook until sauce has slightly thickened and flavors have blended, 10 to 15 minutes. Sprinkle garam masala over the dish, cover, and let stand for 5 minutes before serving.

Nutrition Facts : Calories 361.9 calories, Carbohydrate 23.4 g, Cholesterol 74.3 mg, Fat 17.7 g, Fiber 4.4 g, Protein 25.6 g, SaturatedFat 6 g, Sodium 687.1 mg, Sugar 5 g

MOM'S BEEF SHISH KABOBS

Mom's Beef Shish Kabobs image

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

Ingredients

⅓ cup vegetable oil
½ cup soy sauce
¼ cup lemon juice
1 tablespoon prepared mustard
1 tablespoon Worcestershire sauce
1 clove garlic, minced
1 teaspoon coarsely cracked black pepper
1 ½ teaspoons salt
1 ½ pounds lean beef, cut into 1-inch cubes
16 mushroom caps
8 metal skewers, or as needed
2 green bell peppers, cut into chunks
1 red bell pepper, cut into chunks
1 large onion, cut into large squares

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

POTATO AND BEEF KEBBA

Potato and Beef Kebba image

Ground beef mixture encased in a potato mixture and fried to a golden brown. An Iraqi snack, appetizer or as part of a meal. They are scarily addictive and delicious. Also, really ideal if you have some extra boiled potatoes you are looking to use up.

Provided by I_Eat_Anything

Categories Potato

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 8

Ingredients

1 lb boiled potato
2 eggs
1 1/2 cups breadcrumbs
1 lb ground beef
1/2 cup almonds
1/4 cup fresh parsley, minced
1 dash salt
1 dash pepper, to taste

Steps:

Put meat, minced almonds, parsley on low fire for approximately 20 minutes. Mash potatoes and add eggs, mix well and add seasonings. Shape the potato mixture into a ball and stuff with the meat mixture. Slightly flatten to the shape similar to a patty no larger than your palm. Dip in bread crumbs and fry in hot oil on both sides until golden brown. Serve hot.
Serve with Thousand Island dressing if you like or any other sauce that suits you.
Keep napkin at ready to catch drool!

Nutrition Facts : Calories 632.3, Fat 30.9, SaturatedFat 8.7, Cholesterol 182.9, Sodium 512.5, Carbohydrate 52.8, Fiber 6.5, Sugar 4.5, Protein 35.9

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