Sizzling Hot Meat Kebabs With Parsley Garlic And Onion To Tickle Your Palate #Keto #Paleo

Spicy, luscious meat kebabs stuffed with garlic, onion and parsley roasted in the oven make their appearance every week at our table.  Yesterday, while on a train enroute to DC I was slightly distracted and for some reason my thoughts turned to meat kebabs! So on a crowded train I wrote my post.  Blogging, to me, is cathartic. Clears my head, drives lethargy away and just floods me with that feel good aura! I shut myself into my blogging sphere, and food dances around in my mind. Plus, this meat kebab recipe is in high demand when I post pictures on social media.  What easier way than to put it in words – long live blogging!

 My recipe is pretty basic! I use a combo of ground pork and ground beef, since I feel the mixture makes it more tender. But you can use just ground beef. I have tried it a couple of times & it comes out pretty well. The trick to making firm kebabs that don’t fall off the stick is to use fresh ground meat or remove all the extra moisture from the beef using a paper towel if you are using frozen meat. Moisture makes it runny and difficult to shape around the stick.  I dice fine, all the fresh ingredients like parsley, onion, garlic and ginger.  Plus I use an egg or two to help it bind. I do not use bread crumbs as I think the taste is diluted and makes it kind of tough. But if you feel the meat mixture is too runny you can use some crustless breadcrumbs or flour. Soaking the wooden sticks in water makes it easier for the meat to stick on the skewer. Once you’re ready to shape them, put a big lump on the stick and work it nicely around the stick using your fingers. When cooking the kebabs in the oven, make sure they can be rotated or you will end up with kebabs burnt on one side and under-cooked on the other. I use baking trays and I place the kebab stick with one end on the tray so that it’s slanting and I can easily turn in in-between cooking ( see picture)!

Bake for 20 minutes at 450 ( yes you want the temp  super-hot) rotating at least twice in between. That’s all it takes to make moist, tender kebabs that are melt in mouth delish! You can baste in between cooking esp if it appears dry. I have this fabulous baster that is a small bottle with a brush on top which does a wonderful job but a turkey baster would do too. A mixture of olive oil and lemon juice is what I use to baste all my meats and when lemon mixes with this kebab mixture and gets cooked – the flavor is just exotic. I make my kebabs in the oven and it turns out pretty well. But if you put these babies on the grill they will taste even better. It’s the magic of charcoal !  So I trust you will like this recipe, try out all my tips & turn out some great kebabs. From my kitchen to yours with love!

Meat Kebabs

Print recipe

Serves	14 sticks
Dietary	Diabetic, Gluten Free
Meal type	Appetizer, Main Dish, Side Dish
Misc	Child Friendly, Gourmet, Pre-preparable, Serve Cold

Ingredients

• 1 & 1/2 Lbs Ground beef
• 1/2lb Ground pork
• 1 Tbsp cumin coarsely ground
• 1 Tbsp pepper coarsely ground
• 1 Tsp coriander seeds coarsely ground
• 1 Tbsp chilli flakes
• 1/2 cup Parsely ('finely chopped')
• 1 onion (finely diced)
• 6 Cloves garlic (finely diced)
• 1/2 " ginger (finely diced)
• 1 egg
• 2 Tbsp olive oil (( for basting))
• 2 Tbsp lemon juice (( for basting))
• 1 Tsp salt

Directions

	Chop onion, ginger,garlic, parsley fine and set aside
	Mix ground beef and pork with all the dry ingredients, egg and diced onion, garlic, ginger and parsley
	Soak wooden kebab sticks or skewers in water half hour
	Put a small lump of meat mixture on the stick and work it around the stick leaving a space on either side
	Place skewers on baking trays so that you can rotate the sticks
	Bake at 450 for 20 minutes turning kebabs at least twice in between. Mix olive oil and lemon and use the mixture to baste the kebabs when you turn them
	Serve hot with a yogurt mint chutney

Please follow and like us:

0