Seekh Kabobs
Recipe: #24120
June 19, 2016
Categories: Ground Beef, Garlic, Middle Eastern, Fathers Day, Labor Day, Picnic, Grilling (Outdoor), Gluten-Free, Low Cholesterol, No Eggs, Non-Dairy, Spices, Kosher Meat, more
"From the Penzey's Spice newsletter, a recipe by Saleem Khan. Haven't made these yet, but these kabobs originated from a Pakistani recipe. They sound wonderful! TIME DOES NOT INCLUDE 3 HOURS MARINATING TIME!!! The chickpea flour is also called Besan, or garbanzo flour."
Original is 4 servings
Ingredients
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- Note: use as much chili as you want - from 1/2 tsp on up - depending on your heat tolerance/desire!)
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Nutritional
- Serving Size: 1 (198.7 g)
- Calories 700.1
- Total Fat - 56.1 g
- Saturated Fat - 12.7 g
- Cholesterol - 126.2 mg
- Sodium - 1303.2 mg
- Total Carbohydrate - 9.8 g
- Dietary Fiber - 2.5 g
- Sugars - 0.4 g
- Protein - 40 g
- Calcium - 139.4 mg
- Iron - 8 mg
- Vitamin C - 4.7 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
In a large bowl, combine all of the ingredients except the oil. Mix well with your hands.
Step 2
Refrigerate for 2 1/2 to 3 hours.
NOTE: If using wooden skewers, soak the skewers in water for the last 30 minutes of the marinating time.
Step 3
Add the oil and mix well. Roll the meat into small, round meatballs.
Step 4
Thread 3 or 4 meatballs onto a skewer, leaving a bit of space between each. Dip your hands in water to prevent sticking, and flatten the meatballs in a thin layer around each skewer.
Step 5
Grill over low heat, turning the skewers at least once, after about 5 minutes, until the meat turns to brown on both sides. Don’t overcook or they will not be as deliciously tender.
Tips
- Skewers, metal or wood
1 Reviews
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