June 19, 2016
Main Dish, Beef, Ground Beef,
Vegetables, Garlic, Middle Eastern, Budget-Friendly, Quick Meals, Entertaining, Father's Day, Labor Day, Picnic, Summer, Grilling (Outdoor), Gluten-Free, Low Cholesterol, No Eggs, Non-Dairy, Spices, Spring, Kosher Meat more
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"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."
In a large bowl, combine all of the ingredients except the oil. Mix well with your hands.
Refrigerate for 2 1/2 to 3 hours.
Add the oil and mix well. Roll the meat into small, round meatballs.
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.
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.
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