Ground Beef and Lamb Kabobs Recipe

Looking for an easy Ground Beef and Lamb Kabobs recipe? Learn how to make Ground Beef and Lamb Kabobs using healthy ingredients.


Submitted by katya4me

Makes 12 servings



Kabobs are a favorite Persian food, commonly sold by vendors at the bazaar. These kabobs may be made with ground beef, veal, or lamb, or a combination of any two, as here, normally molded around broadsword-like skewers. If the specialized skewers are not available, the kabobs may be formed onto metal skewers and grilled suspended over glowing coals, that is, never coming in contact with the grill surface, or on a perforated piece of aluminum foil. Kabobs made from red meat are normally garnished with ground sumac, which adds a sour accent.

Recipe Ingredients for Ground Beef and Lamb Kabobs

1 large onion, diced
2 garlic cloves, bruised
1 pound ground beef
1 pound ground lamb
1/4 teaspoon ground cinnamon
2 tablespoons fresh lime juice
3 tablespoons melted butter
2 1/2 teaspoons salt
2 teaspoons ground black pepper
6 pita bread
6 scallions
1 cup basil leaves
1/2 cup Plain yogurt

Recipe Directions for Ground Beef and Lamb Kabobs

  1. Combine the onion and garlic in the work bowl of a food processor and purée very fine.

  2. Add the onion & garlic purée to the remaining ingredients of the meat mixture in the bowl of an electric mixer. Beat the meat mixture for several minutes, using the paddle attachment, until the mixture develops elasticity. Or stir vigorously in one direction by hand, with a wooden spoon.

  3. Divide the meat mixture into 24 balls. Roll each ball into an oblong shape about 5 inches long, and form around a broad skewer, pressing the meat firmly to the metal. Cover and chill until ready to cook. (The skewers can be prepared several hours in advance.)

  4. Combine the butter, lime juice, salt, and pepper and stir well. Reserve warm until needed.

  5. Heat a charcoal grill until the coals are evenly glowing and covered with ash. Suspend the skewers 3 inches [8 cm] over the coals by placing firebricks at a proper distance for the skewers to be suspended over the coals. Handle the skewers gently so the meat does not fall off, and cook the first side until the meat browns.

  6. Carefully turn the skewers over and cook until the meat browns, sealing the meat to the skewers. Continue to grill the meat for 5 minutes more, turning occasionally. When done, the meat should be seared on the outside and pink, juicy, and cooked medium on the inside. Baste liberally on the last turn of grilling the skewers.

  7. Place a piece of lavash flat bread on a plate. Carefully loosen the meat from the skewer with a knife and grasp the meat with another piece of lavash bread. Remove the meat to the plate, on top of the bread, and sprinkle with the ground sumac.

  8. Cover the seasoned kabob with the bread used to remove it from the skewer. Garnish with scallion and basil. Accompany with a ramekin of yogurt. Serve 2 kabobs per person.

Categories

Main Dish

Nutrition Facts
Serving Size 146.1g
Amount Per Serving
Calories
265
Calories from Fat
77
% Daily Value*
Total Fat
8.6g
13%
Saturated Fat
3.9g
19%
Trans Fat
0.0g
Cholesterol
76mg
25%
Sodium
729mg
30%
Potassium
394mg
11%
Total Carbohydrates
19.8g
7%
Dietary Fiber
1.2g
5%
Sugars
1.9g
Protein
25.8g
Vitamin A 6% Vitamin C 6%
Calcium 7% Iron 18%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
B+
  Good points
  • Low in sugar
  • High in niacin
  • Very high in selenium
  • High in vitamin B12
  • High in zinc
  •   Bad points
  • High in sodium
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