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Weekend Recipe: Persian Beef Kebabs
PHOTO BY 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.

    For more beef recipes, click here



    This story originally appeared on Yummy.ph.

    * Minor edits have been made by the Smartparenting.com.ph editors.

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