I'm taking my kitchen paperless (at least as far as non-bound recipes go) so welcome to my cookbook in a blog!

Sunday, April 8, 2012

Ground Beef or Chicken Kabob

Ground Beef or Chicken Kabob

2 pounds lean ground beef
1 lg onion, peeled and grated
1 Tb yogurt
1 tsp salt

2 pounds ground lean chicken breast
1 sm onion, peeled/grated
5 cloves garlic, peeled/grated
1 tsp salt
1/4 C evoo

2 Tb evoo or melted butter
3 tsp powdered sumac

Serve with a 12oz package of lavash.

Combine beef or chicken ingredients.  Blend in a mixer on medium or knead with hands for 15 minutes to form a paste.  Cover and let stand 15 minutes at room temperature.

Using damp hands, divide paste into 12 lumps.  Roll each into a sausage shape about 5 inches long and mold it firmly around a skewer.

Paint kababs with melted butter and place on grill a few inches above heat.  After a few seconds, turn the meat gently to help it stick to the skewers and keep it from falling off.

Grill 3-5 minutes on each side, brushing with baste as needed.  Should be seared on the outside, and juicy on the inside.

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