Juicy Ground Meat Kabob

Kabob Blend No.20
 

Juicy Ground Meat Kabob

BLEND SIGNATURE RECIPE

Grilled Middle Eastern Kabobs: Traditional lightly herbed meat scented with pepper, curry and turmeric. Lovely served with basmati rice and cooling spiced yogurt or wrapped in Lavash as a sandwich.


Seasons 3 Pounds of ground meat
Serves 12 - 24

RECIPE INGREDIENTS

  1. 1pk  Kabob Blend No.20
  2. 3lbGround Meat or Poultry
  3. 1½C Onion, blended to a paste
  4. 3T   Olive Oil
  5. 3     Lavash or other thin flat bread
  6. 3T   Ghee* or Olive Oil, For drizzling    
  7. 1C    Parsley, Fresh, Chopped      

KITCHEN ESSENTIALS

  • 12 1½” X 20” Flat Stainless Steel Skewers
  • 2   1” Square X 20” Stainless Steel Tube
  • 13” X 18” Baking Tray

TIPS

  • For even flavor in every bite mix entire package with oil
  • Use Blend No.10 for any meat, poultry, meaty fish or as herbed oil
  • Add extra salt and pepper to your taste if desired

PREP

  1. Empty entire package of Blend No.20 into a mixing bowl
  2. Add meat and onion paste to bowl, mix well
  3. Cover and refrigerate for an hour to increase flavor
  4. Remove meat mixture from refrigerator and divide into 12 equal portions 
  5. Tap your fingers in oil to keep meat from sticking to your fingers
  6. Form a cylinder of meat around each skewer
  7. Rest skewers on edge of baking tray  so meat doesn't touch, set aside

COOK

  1. Place steel tubes on your grill about 10” apart and heat grill to medium high
  2. Transfer each skewer onto grill
  3. Rest skewers on the tubes so meat does not touch the grill, up to 6 at a time
  4. Grill about 2 minutes on each side or until cooked through, do not over cook
  5. Turn your baking tray upside down, place one Lavash on top of it        
  6. Remove skewers from the grill and rest them on the Lavash          
  7. Place the second Lavash on top of skewers, let them rest for a minute
  8. Putting one hand on the upper Lavash, loosen up meat from skewers
  9. Holding on to meat, carefully pull skewers out, repeat the same for rest of skewers
  10. Cut each kabob in half, drizzle with melted ghee or oil, sprinkle parsley, serve

NOTES

*  Ghee is clarified butter