| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Ethnic, Ground beef, On the gril |
4 |
Servings |
INGREDIENTS
| 1 |
lb |
Ground beef |
| 1 |
|
Onion, grated 1/2 cup |
| 1/2 |
t |
Salt |
| 1/4 |
t |
Pepper |
| 1/2 |
t |
Ground cumin |
| 1/4 |
t |
Baking soda |
|
|
arinated as long as is convenient, and grilled over the hot |
INSTRUCTIONS
Mix everything together and let sit for several hours, overnight, or
for just a few minutes. Oil a shallow metal baking dish, put the kebab
mixture into the pan and flatten out to about 3/4 inch thick. Then
separate the meat with a spatula into strips 1 inch wide and 5 inches
long. Leave 1/2 inch space between the strips. (to simulate meat on
skewers) Broil for about 6 minutes, turning over once.Serve warm with
rice. NOTES : Makes 4-5 pan kebabs.This recipe is found in Sephardic
Cooking by Copeland Marks in the chapter on Persia. It says in part
"...kebabs are essentially lightly seasoned meats, ashes of
charcoal. The meat can be prepared in advance, refrigerated or not,
and grilled for family or friends when wanted." I never use the extra
oil and would never consider not using refrigeration but it's a great
last minute standby. I don't know what the baking soda is for.
Preservative? Tenderizer? Recipe by: Rark Converted by MM_Buster
v2.0l.
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