"COOK!" "COOK!" .... "Mmmmmm!" Our 16-month-old daughter will proclaim as she urgently points to the stove around meal times. Our Madeline is both patient and persistent in her quest for food, and will next proceed to helpfully list all her favorite foods for us to cook, meat...blueberries...strawberries, with the ever present refrain; "COOK!" Yes, our daughter is a voracious carnivore who swings her little legs and claps her hands in delight when she gets meat for her meals. These Mediterranean Beef Kebabs are one in a long-line of meat dishes Paul has concocted for Madeline, and they are as delicious as they are simple to make! And if you give them a try, you might just find your guests swinging their legs in delight too.
Yield: makes 16-20 kebabs
- 3 1/2 pounds ground beef
- 6 cloves garlic, crushed
- 1 red bell pepper, finely diced
- 2 tablespoons olive oil
- 2 tablespoons Worcestershire sauce
- 1/3 cup finely chopped parsley (about half a large bunch)
- 3 teaspoons kosher salt
- 2 teaspoons black pepper
- 1 teaspoon cumin
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon dried thyme
- 1/2 teaspoon cinnamon
- In a large bowl, mix together all of the kebab ingredients (ground beef, garlic, bell pepper, olive oil, Worcestershire sauce, parsley, salt, pepper, cumin, oregano, basil, thyme, and cinnamon) until they are evenly distributed. This is most easily done by hand, but can be accomplished with a spatula. The meat mixture can be put back in the refrigerator (up to overnight) at this point if desired, or you can move directly to the next step.
- Divide the meat into 16-20 even portions and form into long oval shaped kebabs around metal or wooden kebab skewers. This will be about 1/4 cup of meat on each kebab, that will be formed into a long thin cylinder about 1" around each kebab skewer.
- Preheat your grill on high for 10-15 minutes. Clean the grates thoroughly and wipe with a lightly oiled rag just prior to grilling to reduce sticking.
- Grill on high heat (covered) for about 7-8 minutes total, rotating several times to ensure even cooking. You are looking for nice browning and the kebabs to just cook through in the middle. As you finish cooking, test a piece by cutting through the thickest part (you should not see any pink). If you overcook the kebabs they will get tough and dried out.
- Serve the kebabs hot with your favorite flatbread (pita, naan, tortilla, etc.) and some side salads, cucumber, salsa etc.