Spicy Beef Kebabs with Rice Pilaf
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Ingredients
The Pickled Onion Recipe here
The Tzatziki Recipe here
For the Kebabs:
2 pounds (900g) ground beef or lamb
2 small onions, peeled and quartered
1 small bunch of cilantro or parsley, washed and dried
4 garlic cloves
1 heaping teaspoon ground cumin
1 heaping teaspoon ground coriander
2 teaspoons salt, or to taste
2 serrano chillies
4 tablespoons olive oil
For the Rice Pilaf:
1/4 cup olive oil
4-5 scallions, thinly sliced
1 (16 oz/440g) can of chickpeas, drained
2 garlic cloves, grated or a teaspoon of granulated garlic powder
2 cups Basmati rice
2 cups water or broth
2 teaspoons salt
freshly cracked black pepper to taste
1/4 cup fresh lemon juice
Instructions
Make the Kebabs:
Place the ground beef in a large mixing bowl. Season with salt, cumin, and coriander.
In a food processor that has been fitted with the blade attachment add one of the quartered onions and pulse until very finely chopped. Be careful to not turn it into a puree. Transfer the chopped onion to a strainer and season with a pinch of salt. This will help draw out the liquid.
Chop the other onion and add to the strainer. After about 10 minutes, discard the liquid and add the onions to the beef mixture.
Add the garlic cloves to the food processor and pulse until minced. Add the serrano chillies and pulse until very finely chopped. Transfer the mixture to the mixing bowl.
Add the cilantro leaves along with the delicate stems to the food processor and pulse until very finely chopped. Add to the beef mixture.
Add the olive oil as well and knead until everything is evenly incorporated. It is best to do this with kitchen gloves. At this point the beef mixture can be covered with plastic wrap and refrigerated for 3-4 hours or overnight for maximum flavor.
Form the kebabs: Measure 3 oz (85g) of the meat mixture and form them into balls. Roll them into round patties or into approximately 6-inch long kebabs. Place them on a baking tray lined with parchment paper.
Freezer Instructions: At this point the kebabs can be wrapped with plastic wrap and stored in the freezer for up to 2 months. Thaw in the refrigerator and then grill, pan-fry, or cook in the air fryer.
Cook the Kebabs:
My favorite way to cook the kebabs is in a cast-iron skillet, pan-fried. Place a cast-iron skillet over medium-high heat and add a layer of olive oil. Once the oil is nice and hot, add 5-6 kebabs to the pan and cook them approximately 3 minutes per side. Transfer the kebabs to a tray that has been lined with paper towels to absorb any excess oil.
In the air-fryer: Preheat teh air fryer to 400 °F. Brush the kebabs with olive oil and cook them 4 minutes per side. serve.
Grill them in a barbecue grill: brush the kebabs with olive oil and grill 2-3 minutes per side.
Make the Rice Pilaf:
Rinse the rice 3-4 times with cold water to get rid of any dirt or excess starch. Soak in cold water for 10-15 minutes.
Add the olive oil and scallions to a pot and cook over medium heat for 3-4 minutes or until soft. Add the garlic and warm through.
Add the chickpeas and season with a pinch of salt and pepper.
Drain the water from the rice and add the rice to the pot along with 2 cups of water, lemon juice, and 2 teaspoons of salt.
Mix everything together and bring to a boil. Cover the pot with the lid and reduce the heat to low. Cook for 15 minutes.
Fluff the rice and serve.
Music Used:
Greek Sun Time (With Intro)
ITEM ID: 66582698
By: tonyanthony
Its All Greek
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By: LowNotes
ARABIC BEEF KABOBS
Get your Grill On with this recipe made with Afire's Steak & Hamburger Rub. It's delish!!!
Everyone will be waiting with mouths watering as the smell of succulent beef rubbed with garlic, paprika, and other savory spices, come out the next time you make kabobs.
Summer is here, get the family out, call your friends too and have some fun!
Greek Kebab with Pilaf & more: Dinner in 60 Minutes!
Rice Cooker (Amazon affiliate link):
Printable Recipe:
Ingredients
For the Kebabs:
2 pounds ground beef or lamb
1 large onion
2 garlic cloves
1 bunch of parsley, stems removed
2 teaspoons ground cumin
1 teaspoon salt
1/2 teaspoon ground black pepper, or to taste
pinch of crushed red pepper flakes
1 teaspoon sweet paprika
1 teaspoon dried oregano
For the Veggies:
3-4 Roma tomatoes or any larger tomatoes
2 bell peppers
Instructions
Place the garlic cloves in a food processor and pulse until finely chopped.
Cut the onion into quarters or smaller and add to the food processor. Pulse until finely chopped but not pureed.
Place the ground meat in a large mixing bowl and add the onion and garlic mixture to it.
Add the parsley leaves to the food processor and pulse until finely chopped. Add the parsley to the meat.
Add all of the remaining ingredients to the mat and knead it to incorporate.
The kebabs can be made straight away or the meat can be covered with plastic wrap and refrigerated for a few hours or overnight so that the flavors can marry.
Divide the meat into 12 portions and roll each portion into a kebab.
The kebabs can be cooked on a hot barbeque grill or in a cast-iron skillet.
Warm the skillet over medium-high heat and add 2-3 tablespoons of olive oil to it.
Pan-fry the kebabs in a few batches (4-5 at a time) about 4 minutes per side. Transfer the cooked kebabs onto a serving platter.
Prepare the vegetables.
Cut the tomatoes into quarters. Alternatively, leave them whole if cooking them on a barbeque grill.
Slice the bell peppers into cubes or big chunks and discard the seeds.
Add the veggies to the cast-iron skillet. Cook them over medium-high heat for about 3 minutes on each side or until they begin to soften.
Serve the kebabs and grilled veggies with Mediterranean Rice Pilaf, quick pickled red onions, and toasted pita/naan bread.
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How To Make Lebanese Kofta Kebabs
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How To Make Lebanese Kofta Kebabs
1kg beef mince (lamb can be used)
1 brown onion, finely diced
1 handful chopped mint (or parsley)
1 tsp salt
1 tbsp red sumac
1/2 tsp black pepper
1/2 tsp ground cumin
1/2 tsp sweet paprika
1/2 tsp ground cinnamon
1/2 tsp ground cardamom
2-3 crushed garlic cloves
1 tbsp olive oil
Afghan Keema Kabob - Minced Beef Kabobs - Easy & Delicious Recipe
Afghan Keema Kabob is a easy and delicious recipe that you can make for your guests and serve in parties and gatherings. It can be served as gyro, in a platter with rice, or with bread and naan.
I hope you try this easy recipe and enjoy.
Masala Pulao Recipe:
Ingredients:
Minced Beef - 1 KG
Fresh Cilantro - x1
Fresh Green Peppers
Onions
Ginger - x1
Egg - x1
Spices:
Red pepper - 1 Tsp
Turmeric 1/2 Tsp
Coriander Powder - 1/2 Tsp
Paprika - 1/2 Tsp
Salt
Black Pepper - 1/2 Tsp
Pulao Masala - 1/2 Tsp
Equipment:
Oven
Vegetable Mixer/Mincer
Lemon Pepper Chicken Skewers with Saffron Rice Recipe By Food Fusion
Lemon Pepper Chicken Skewers with Saffron Rice Enjoy ! #HappyCookingToYou #FoodFusion
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Lemon Pepper Chicken Skewers with Saffron Rice
Serves 5-6
Recipe in English:
Ingredients:
Lemon Pepper Chicken Skewers:
-Adrak lehsan paste (Ginger garlic paste) 1 tbs
-Dahi (Yogurt) 1 tbs
-Cream 1 tbs
-Kali mirch powder (Black pepper powder) 1 tbs
-Namak (Salt) 1 tsp or to taste
-Haldee powder (Turmeric powder) 1 tsp
-Chicken powder ½ tbs
-Lemon zest 1 tsp
-Dried rosemary 1 tsp
-Dried thyme 1 & ½ tsp
-Lemon juice 3-4 tbs
-Chicken boneless thigh pieces ½ kg
-Koyal (Charcoal) for smoke
-Lemon slices
-Cooking oil 1-2 tbs
Saffron Rice:
-Cooking oil 1-2 tbs
-Makhan (Butter) 1 tbs
-Pyaz (Onion) chopped 1 medium
-Water 2 Cups or as required
-Namak (Salt) 1 & ½ tsp or to taste
-Water 1 tbs
-Zafran (Saffron strands) 1 tsp
-Saffron essence 1/4 tsp (optional)
-Chawal (Rice) soaked 2 & ½ Cups
Potato Chips:
-Cooking oil 2-3 tbs
-Aloo (Potato) slices 3 medium
-Namak (Salt) 1 pinch
Directions:
Lemon Pepper Chicken Skewers:
-In a bowl,add ginger garlic paste,yogurt,cream,black pepper powder,salt,turmeric powder,chicken powder,lemon zest,dried rosemary,dried thyme,lemon juice and whisk well.
-Add chicken,mix well and marinate for 30 minutes.
-Give a charcoal smoke for 2 minutes.
-Thread lemon slices and marinated chicken on skewers.
-On griddle,add cooking oil and grill/cook from all sides until done,cover & turn sides in between.
Saffron Rice:
-In a pot,add cooking oil,butter and let it melt.
-Add onion and saute until translucent.
-Add water and salt,dissolve saffron strands in water and mix well.
-Now add dissolve saffron water,saffron essence,mix well and bring it to boil.
-Add rice,mix well and cook on high flame until water is reduced,cover and steam cook on low flame for 8-10 minutes.
Potato Chips:
-In frying pan,add cooking oil and potato slices,sprinkle salt and fry until crispy & golden brown.
-On serving plate,add saffron rice,chicken skewers,fried potato chips & serve!
Recipe in Urdu:
Ajza:
Lemon Pepper Chicken Skewers:
-Adrak lehsan paste (Ginger garlic paste) 1 tbs
-Dahi (Yogurt) 1 tbs
-Cream 1 tbs
-Kali mirch powder (Black pepper powder) 1 tbs
-Namak (Salt) 1 tsp or to taste
-Haldee powder (Turmeric powder) 1 tsp
-Chicken powder ½ tbs
-Lemon zest 1 tsp
-Dried rosemary 1 tsp
-Dried thyme 1 & ½ tsp
-Lemon juice 3-4 tbs
-Chicken boneless thigh pieces ½ kg
-Koyal (Charcoal) for smoke
-Lemon slices
-Cooking oil 1-2 tbs
Saffron Rice:
-Cooking oil 1-2 tbs
-Makhan (Butter) 1 tbs
-Pyaz (Onion) chopped 1 medium
-Water 2 Cups or as required
-Namak (Salt) 1 & ½ tsp or to taste
-Water 1 tbs
-Zafran (Saffron strands) 1 tsp
-Saffron essence 1/4 tsp (optional)
-Chawal (Rice) soaked 2 & ½ Cups
Potato Chips:
-Cooking oil 2-3 tbs
-Aloo (Potato) slices 3 medium
-Namak (Salt) 1 pinch
Directions:
Lemon Pepper Chicken Skewers:
-Bowl mein adrak lehsan paste,dahi,cream,kali mirch powder,namak,haldee powder,chicken powder, lemon zest,dried rosemary,dried thyme aur lemon juice dal ker ache tarhan whisk ker lein.
-Chicken dal ker ache tarhan mix karein aur 30 minutes kliya marinate ker lein.
-2 minutes kliya koyla ka dhuwan dein.
-Lemon slices aur marinated chicken ko skewers per laga lein.
-Tawa per cooking oil dal dein aur skewers ko tamam sides sa grill ker lein aur bech bech mein cover ker lein aur sides turn kertay rahein.
Saffron Rice:
-Pot mein cooking oil aur makhan dal ker melt ker lein.
-Pyaz dal dein aur translucent hunay tak saute ker lein.
-Pani aur namak dal dein,zafran ko pani mein dal ker ache tarhan mix ker lein.
-Ab dissolve zafran,saffron essence dal ker ache tarhan mix karein aur ubal anay dein.
-Chawal dal ker ache tarhan mix karein aur tez ancch per pani kum ho janay tak paka lein phir dhak ker halki ancch per 8-10 minutes kliya steam cook ker lein.
Potato Chips:
-Frying pan mein cooking oil,aloo slices aur namak dal dein aur crispy & golden brown hunay tak fry ker lein.
-Serving plate mein zafran rice,chicken skewers aur aloo chips rakh ker serve karein!