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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (169g) Recipe makes 6 servings The following items or measurements are not included below: 1/4 teaspoon pepper |
||
| Calories 361 | ||
| Calories from Fat 225 | (62%) | |
| Amount Per Serving | %DV | |
| Total Fat 25.1g | 38% | |
| Saturated Fat 9.8g | 48% | |
| Monounsaturated Fat 10.9g | ||
| Polyunsaturated Fat 0.7g | ||
| Trans Fat 1.6g | ||
| Cholesterol 113mg | 37% | |
| Sodium 498mg | 20% | |
| Potassium 506mg | 14% | |
| Total Carbohydrate 0.6g | 0% | |
| Dietary Fiber 0.2g | 0% | |
| Sugars 0.2g | ||
| Protein 31.1g | 62% | |
Kabab (Kebabs or Middle Eastern Skewers)
By: Pneuma
May 8, 2008
Kababs are popular in the Middle East. These are often prepared during barbecues and eaten with pita bread and salads. Yield is approximate.
SERVES 6 , 15 kebabs
Ingredients
- 1 kg ground beef
- 1 tablespoon parsley
- 1/2 teaspoon thyme
- 1/4 teaspoon ground cumin
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
- 1 teaspoon salt
- 1/4 teaspoon pepper
- skewer, presoaked, as needed
Directions
1
mix all ingredients in a food processor, pulse for a few seconds just enough to mix them. If you don't have a food processor, mix them well with your hands in a bowl.2
shape like jumbo hotdogs, not footlong just 3 inches long :P3
skewer them and grill each side until cooked; you can put 2 kebabs for each skewer then serve warm.
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- Course > Lunch/Snacks
- Main Ingredient > Meat > Beef > Ground Beef
- Cuisine > Asian > S.W. (Middle Eastern) > Jewish (Sephardi)
- Preparation > Time to Make > < 30 mins
- Preparation > Simple > 3 or Less Steps
- Preparation > Number of Servings > OAMC/Freezer/Make Ahead
- Occasion > To Go... > Picnic
- Occasion > To Go... > Camping
- Dietary > Kosher
- Dietary > Free of... > Egg-free
- Dietary > Free of... > Lactose-free
Featured Reviews for This Recipe
From: 2Bleu (Bird&Buddha)
On Jul 14, 2008
Very moist and tender, with great flavor. We grilled these in the broiler with your Yakitori ( Japanese Grilled Chicken Skewers) for a variety lunch. Yummy!
From: puppitypup
On Jun 6, 2008
Pneuma, these are delicious! We had company tonight and everyone really liked these. Made for ZWT, please see my rating system as I rate tougher than most.
From: Mama_Jennie
On Jun 3, 2008
These were great! They have a very subtle, gentle flavor that really compliments the beef. My 2 year old even ate these as finger foods. They would go great a an appetizer with a Middle Eastern dipping sauce. Thanks for the keeper!!
From: The Flying Chef
On Jun 3, 2008
These were really good!! I too have a similar recipe that I usually serve with hummus and salad as I did with your recipe. But I also made your Chili Salsa to go with some other meats I had prepered and I much prefered this with these kababs. I did also add an egg to bind I am not sure if this is missing from the recipe, but I was not sure how it could possibly bind together without this. This is a definite keeper and I will be making this often over this summer so quick to put together with a great result!
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