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Re: Kebab Meat
You can always make your own. Here is a recipe I used before induction. It's very yummy! You could cut the carbs by cutting back on the veggies a bit, or by using green onions instead of a regular onion.
ETA: I have also pan-fried these babies as small patties. They are really quite versitile.
Ground Meat Kebabs (Kefta Kabab)
1 lb. ground lean beef or lamb
1/4 cup chopped fresh parsley
1/4 cup chopped cilantro
1 medium onion, grated
1 tsp. ground cumin
1 tsp. paprika
1 tsp. freshly ground pepper
Salt to taste
Procedure
Preheat oven to broil. Or prepare hot coals on barbecue
grill. Combine all ingredients in a large bowl. Mix well. Let stand
1 hour to blend flavors.
Using about 1/4 cup mixture for each kebab, mold into a
sausage shape around flat metal skewers. Moistening your
hands will help mold the meat mixture onto skewers. Taper
ends of sausage shapes to prevent meat from slipping off
skewers during cooking.
Place skewers on broiler rack 4 inches from heat source on
grill or over hot coals. Turn frequently to brown evenly
until meat is done as desired, 10 to 15 minutes. Makes 8 to
10 servings.
From "Mideast & Mediterranean Cuisines" by Rose Dosti
You can always make your own. Here is a recipe I used before induction. It's very yummy! You could cut the carbs by cutting back on the veggies a bit, or by using green onions instead of a regular onion.
ETA: I have also pan-fried these babies as small patties. They are really quite versitile.
Ground Meat Kebabs (Kefta Kabab)
1 lb. ground lean beef or lamb
1/4 cup chopped fresh parsley
1/4 cup chopped cilantro
1 medium onion, grated
1 tsp. ground cumin
1 tsp. paprika
1 tsp. freshly ground pepper
Salt to taste
Procedure
Preheat oven to broil. Or prepare hot coals on barbecue
grill. Combine all ingredients in a large bowl. Mix well. Let stand
1 hour to blend flavors.
Using about 1/4 cup mixture for each kebab, mold into a
sausage shape around flat metal skewers. Moistening your
hands will help mold the meat mixture onto skewers. Taper
ends of sausage shapes to prevent meat from slipping off
skewers during cooking.
Place skewers on broiler rack 4 inches from heat source on
grill or over hot coals. Turn frequently to brown evenly
until meat is done as desired, 10 to 15 minutes. Makes 8 to
10 servings.
From "Mideast & Mediterranean Cuisines" by Rose Dosti
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