The trick is to smoke the meat and not make the meat smoke
MIDDLE EASTERN STYLE BEEF KEBABS
Date:April 29, 2015 Viewing:Click on THUMBNAIL to bring up larger image with captions. There will also be controls for manual or self running slide show. Learn More:ClickHERE to jump to additional Info about this recipe.
The ingredients are gathered: two slices of white bread torn into small chunks, plain Greek yogurt, cumin, salt, mint, parsley, garlic, lemon juice, black pepper and grated onions.
The yogurt, Lemon juice in half of the garlic are at it will small bowl…
… in the ricks together.
The torn bread was added to forms the panade. This search The dual purposes of helping to keep the meat together on the skewer in keeping with me moist while grilling. It did both well.
All of the ingredients including the parade are combined together in a large bowl…
… and are mixed together thoroughly.
I rolled the meat mixture into a log and cut it into four equal portions.
These portions or rolled into sausage shaped locks which were placed on bamboo skewers soaked in water. Once on the skewers the meat was flattened slightly to aid in total cooking time.
Before grilling the kebabs, I grilled some naan brush with olive oil for a minute or so per side.
The naan is done and is off the grill.
The kebabs are grilling using direct high heat.
The kebabs are done after a total of about 16 minutes of grilling on both sides. I checked the temperature with my tThermapen to ensure they had reached 160 degrees.
The kebabs were served with the naan, what should been sliced up, plus some brown rice.
The kebabs we're very flavorful with a nice crispy and smoky outer bark in and a moist and flavorful interior. I love Middle Eastern spice mixtures.
This was very tasty meal and relatively quick to prepare, although it did not take 30 minutes the hour it did take really wasn't that bad for the great results you achieved.
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Right now my grilling time is very limited, so the release of America’s Test Kitchen Quick & Easy Grilling magazine at the newsstands was perfect timing.It has 64 recipes for the grill, which they say can be made in 30 minutes or less. This was the first recipe I tried from it and I learned an important lesson. Don’t necessarily believe the 30 minutes start to finish timeframe. Even if I make allowances for the time used to take photos for this Photo Entry , there is no way this recipe takes 30 minutes. Having said that it still was a quick recipe and was very good. In the Middle East the kebabs are made differently. They are a ground meat mixture, called Kofta, which are highly seasoned with herbs and spices. The mixture is formed into sausage or meatballs shaped pieces and formed around the skewer. The recipe used a Panade to help keep the meet together on the skewer and more importantly keep it moist while grilling. The parade consisted of yogurt, lemon juice and torn up pieces of white bread. It was mixed in with the ground beef and other ingredients for the kebabs. These kebabs were highly flavorful and the panade did its job keeping the meat moist after grilling. The meat had a crispy smoky outer bark in and moist inside. I serve them with some brown rice and grilled naan.