IMAGE Photo by Miguel Nacianceno. Food styling by Rachelle Santos
The rainy season is officially here! Summer did end a bit too soon this year -- so how do you end it with a bang? Bid farewell to the heat with a cookout! Invite some friends and families over, get the grill heat going and serve this mouthwatering Middle Eastern beef rice bowl. For a heartier fare, swap the ground beef with lamb.
Serves 4 Prep Time 40 minutes, plus draining and marinating time Cooking Time 20 minutes
Here's what you'll need: 2 medium white onions, grated 1 kilo ground beef 2 teaspoons minced garlic 1 medium egg, beaten lightly 1/4 cup dry breadcrumbs 2 teaspoons salt 2 teaspoons ground cumin 1 teaspoon ground turmeric 1 teaspoon ground black pepper 3 tablespoons melted butter
Make it! 1. Make the beef kebabs: Let onions drain in a colander or sieve for 1 hour. ‘
2. Squeeze onions to release more juices. Transfer to a large bowl; discard juice. Add remaining ingredients except butter. Mix well with your hands. Marinate, covered, in the refrigerator for at least 6 hours.
3. Preheat a charcoal grill or grill pan. Divide ground beef into 12 portions; shape each into 5-inch logs. Skewer onto flat, metal skewers, making sure meat is packed in. Brush meat with melted butter. Grill kebabs over medium heat for 4 to 5 minutes on each side or until brown and cooked through.
4. Arrange tomatoes on grill and cook for 2 to 3 minutes or until charred. Serve with rice or cucumber salad, or with a cucumber dill dip, if desired.