The trick is to smoke the meat and not make the meat smoke

MIDDLE EASTERN STYLE BEEF KEBABS

  Date: April 29, 2015
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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.
Recipe Source:
Alt image
Wicked Good Burgers

America’s Test Kitchen Quick & Easy Grilling:

Grilled Middle Eastern-Style Beef Kebabs - Page 10
Grill:
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Big Green Egg

Direct Grilled:

Using the Big Green Egg Kamado Cooker.
Gear:
  • BGE Cast Iron Grill Grid
  • Bamboo Skewers
  • SR 19" Locking Tongs
  • Grill Spatula
  • Wicked Good Weekend Warrior Lump Charcoal