Monday, February 20, 2012
I've posted this recipe before, but we really love these beef kebabs, so when I made them again recently, I took the time to take a photo that actually does them justice. These kebabs are not the shish-kabobs I grew up with, but instead, they're the Middle Eastern-style kebabs the husband enjoyed as a kid.
The husband's cooking skills leave something to be desired, but this is one meal he'll jump in and help me prepare without a second thought. The cilantro and chipotle chilies bring a nice flavor and slight heat to the meat, which pairs well with the smokey flavor from the charcoal.
I usually serve these kebabs with tzatziki or plain yogurt mixed with chopped onions (sounds kind of gross, but it works. Also, the husband insists it is authentic and it's not kebabs without it).
Source: Martha Stewart's Everyday Food (June 2011)
1 pound ground beef
1/2 small yellow onion, finely chopped
2 garlic cloves, finely chopped or grated
2 Tablespoons minced chipotle chiles in adobo sauce
1/2 cup cilantro, roughly chopped
1 teaspoon coarse salt
1/2 teaspoon pepper
Prepare a charcoal grill for direct heat. Clean and lightly oil the grates.
Combine all ingredients in a large bowl and mix together with your hands until well combined.
Divide the mixture into 6 equal portions. Shape each portion into an oval patty (about 4 inches long, 1 inch thick) with your hands. Insert skewers lengthwise.
Grill, turning occasionally, about 6-8 minutes, or until meat is cooked through.