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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (267g) Recipe makes 4 servings |
||
| Calories 502 | ||
| Calories from Fat 307 | (61%) | |
| Amount Per Serving | %DV | |
| Total Fat 34.1g | 52% | |
| Saturated Fat 13.3g | 66% | |
| Monounsaturated Fat 14.9g | ||
| Polyunsaturated Fat 1.0g | ||
| Trans Fat 2.1g | ||
| Cholesterol 154mg | 51% | |
| Sodium 589mg | 24% | |
| Potassium 744mg | 21% | |
| Total Carbohydrate 3.3g | 1% | |
| Dietary Fiber 0.6g | 2% | |
| Sugars 1.2g | ||
| Protein 42.6g | 85% | |
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Grilled with a nice charred flavor and exotic spice, these go great with a salad and a side of couscous. You can also cook these under the broiler as well as the grill.
SERVES 4
Ingredients
- 2 lbs ground beef
- 1 onion, finely chopped
- 1/3 cup chopped fresh parsley
- 1/2 teaspoon mint
- 1/4 teaspoon marjoram
- 3/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 teaspoon ground cumin
- 24 bamboo skewers or metal skewers
Directions
1
Mix together all ingredients until blended.2
Chill for 45 minutes to 1 hour.3
If using bamboo skewers, soak them for 35 minutes to an hour.4
Oil your hands, and divide meat into 24 portions.5
Take one portion and shape into an elongated patty like a torpedo and run a skewer through it.6
Set on waxed paper until time to cook.7
Repeat with remaining meat portions.8
Grill for 6 minutes until cooked through.
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Featured Reviews for This Recipe
From: cookee monster
On Jun 2, 2008
We enjoyed this for dinner tonight. I didn't have mint and didn't want to try and sub something for it. Next time I will up the marjoram and cumin. These were nice and juicy and I'm already planning on serving these to company. Thanks for sharing the recipe.
From: Stardustannie
On Apr 12, 2008
Served with Moroccan Chickpeas and Sweet Potatoes, couscous and greek yogurt flavoured with mint and cummin this made for a wonderful meal. The only adjustments I made to the recipe was to double the dried spices and use roasted and crush cumin seed instead of powder. Endevour to cut your onin into very small dice or fgrate it so the patties keep together well. Thanks for sharing
From: AuntMare
On Jan 17, 2005
Wow! This was excellent. The first time I made it I followed the recipe and it seems a little bland. But the second time I doubled the spices and added a clove of minced garlic to the meat. I served it with a Greek yogurt sauce and yellow rice. The family can't stop talking about it. My husband took the leftovers to his boss and now he's requested I make more, just for him! Delicious!
From: Pierre Dance
On Jun 23, 2004
Delightful! I made these 'by the book'. I used whole peppercorns and cumin seeds which I ground fresh just before using. I served them with Derf's Curried Cous Cous #16866 After grilling I put the ones we didn't have for supper on paper towels to drain and cool. I wrapped them 3 per packet in freezer paper. Last night I thawed 2 packets for supper. I nuked them for 2 minutes and served them with the thawed and warmed curried Cous Cous. We couldn't tell the frozen from the fresh. Most definitely a keeper. Thanx for posting this great recipe. Pierre
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