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Pistachio and Ground Beef Kebob Report

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Pistachio and Ground Beef Kebob Report

Tracy L. | Jun 14, 2006 12:44 AM

This was the first recipe I chose to make from Spice: Flavors of the Eastern Mediterranean. I chose it partly because it is similar to a dish I've wanted to replicate that is offered at a Middle Eastern restaurant I frequent and partly because I thought it would be fun to make.

The principle ingredients are ground beef or lamb (I made a combo of both), pistachios, red pepper paste, kebob mix (cumin, oregano, mint, aleppo pepper and black pepper) and aleppo pepper. You basically bind it with egg whites and process in a kitchen aid mixer or in a food processor and mold it around wooden skewers. The first night they were very good; however, I didn't grill all the kebobs at once, so I grilled the rest of them the next night. The flavor really improved overnight and were tastier than the night before. Per the author's suggestion I served the kebobs with pita, yogurt and pickles and onions with sumac sprinkled on top. I grilled the pita, grilled some haluomi cheese and also added some olives I had on hand. It was easy and fun to make and the Kebobs along with accompaniments made me feel like I made a small feast. We drank a cheap French Syrah which complimented the flavors of the spices and the lamb. Much to my surprise it really added to the meal and made it feel even more festive.

I think the kebobs would make an nice app, maybe made up as mini kebobs. The grilled meat might be nice on a pizza too.

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