Grilled Beef Kebabs with Scallions, Cilantro and MintPosted by in Food
Let me first say that I read this recipe and could not get over the fact that Martha wanted me to make kebabs out of ground beef. It sounded like a disaster in the making. The Grilled Beef with Scallions, Cilantro, and Mint from the March issue of Martha Stewart Living are certainly not your usual kebabs.
I started by chopping my scallions and ginger and cooking them. Now, Martha actually wants you to start this recipe by toasting whole peppercorns and whole coriander then grinding them in a spice grinder. Since I don’t have a spice grinder, I just used prepared coriander and a pepper grinder. I guess I’m going to have to buy a spice grinder.
You mix the spices with the ginger and scallions and let it cool. Then you mix in ground beef along with cilantro and mint. I have made several trips to the store but cannot find fresh cilantro or mint in March in Buffalo, so I used dried. You refrigerate this mix for half an hour then attempt to form it into logs on skewers. This wasn’t as hard as I expected. You stick a lemon wedge on the skewer and refrigerate again.
Now comes the grilling part. This was a little dicey. I had no problem getting them on the grill. My biggest problem is that my Jenn-Air has hot and cold spots, so some cooked quickly while others did not and I had to kind of rotate things. One small problem was that some of my skewers burned and fell apart! If bare skewer was hanging out over the grill with no meat, it quickly charred and broke in half, leaving me with not a lot to hold on to. I only had one kebab fall apart and partially come off the skewer.
As for taste? These have a very Asian flavor which I liked, but I needed soy sauce. I added that and ate it with some rice and it was delicious. These would be really cute tasty little Asian hors d’oevre meatballs if you just baked them and served with a toothpick and a little dipping sauce. As a meal it was kind of weird, but still tasty.
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