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Ground Beef with Kabobs ground beef onions red pepper Bread Parmesan cheese red wine Worcestershire sauce eggs garlic parsley basil salt black pepper sauce butter flour milk Parmesan cheese salt pepper Yogurt Sauce Kabobs ground lamb Bread onion eggs garlic olive oil mint ground allspice cinnamon currants pine nuts sauce plain yogurt mint salt olive oil
Viewed: 51 - Published at: 8 years agoIngredients
- Ground Beef with Red Wine Kabobs with a Creamy Parmesan Sauce
- Kabobs
- 1 lb ground beef
- 1 1/2 cups onions, diced fine
- 1 red pepper, diced fine
- 2 slices bread, soaked in milk and then squeezed out
- 1/3 cup parmesan cheese, grated
- 1/4 cup red wine
- 1/2 teaspoon Worcestershire sauce
- 2 eggs, beaten well (small, if using jumbo or large use 1)
- 2 teaspoons garlic, minced
- 2 tablespoons dried parsley
- 1 tablespoon dried basil
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- Sauce
- 2 tablespoons butter
- 2 tablespoons flour
- 1 1/4 cups milk
- 1 cup fontina or 1 cup parmesan cheese, grated
- salt
- pepper
- Lamb Kabobs with a Creamy Mint Yogurt Sauce
- Kabobs
- 1 lb ground lamb
- 2 slices bread, soaked in milk and then squeezed out
- 3/4 cup minced onion
- 2 eggs, beaten well (small, 1 if using large or jumbo)
- 1 tablespoon garlic, minced
- 1 1/2 teaspoons olive oil
- 1/2 tablespoon of fresh mint
- 1/4 teaspoon ground allspice
- 1/8 teaspoon cinnamon
- 2 tablespoons dried currants
- 2 tablespoons chopped pine nuts, lightly toasted (optional)
- Sauce
- 2 cups plain yogurt (greek yogurt is best if you can, but not necessary)
- 1/4 cup fresh mint leaves, chopped
- 1/2 teaspoon salt
- 4 -5 tablespoons olive oil, to brush on the skewers as they grill
Method
- Ok -- The directions for the meatballs is identical for both versions --
- Mix all the ingredients for either the beef or the lamb in a large bowl. NOTE: I like to mix everything except the meat, then add the meat last to combine. Over mixing the meat can cause tough meatballs.
- Meatballs -- Form the meatballs and lightly chill in the freezer to firm up a bit, refrigerator is fine if you don't have room in the freezer. Once firm, just 30 minutes or so, then put them on wooden skewers. I do 2-3 per small wooden skewers. And remember -- don't forget to soak the skewers 10-15 minutes so they don't burn on the grill. Then once again, put back in the freezer until ready to use. I take them out about 15-30 minutes before grilling, just to take the chill off, but they are still firm which makes grilling so much easier.
- Grilling -- brush with olive oil on each side and grill 10-12 minutes until golden brown.
- Sauce 1: Yogurt mint sauce.
- Just mix the yogurt, mint, salt and chill until ready to use.
- Sauce 2: Creamy Cheese Sauce.
- In a small pot add the butter and melt on medium heat, then add the flour and stir just a minute to make a roux. Now add the milk and bring to a medium boil to thicken the sauce. Add the cheese, salt and pepper and stir until the cheese is melted. And you are done. Enjoy!
- Just serve the meatball skewers with the dipping sauce.
- Don't forget, doing some separate skewers of all tomatoes on one, maybe mushrooms or onions -- is a great touch. Everyone will love them.
