These are the best beef kebobs for a winter supper. Middle eastern flavours served with rice and a yogurt sauce that tastes amazing and takes two minutes to assemble. I’ve been making variations of this recipe for about 10 years and I think I’m finally happy with it. Warming, filling, and perfect for this polar freeze Toronto has experienced this winter. The recipe made enough for our family of three (and a prego me) to have for two dinners. So I would say serves 4-6 people. Want to do a veg on the side? I make a simple green salad with cucumber and greens, or roasted cauliflower florets with olive oil, s&p and lemon.
Ingredients for beef kebobs:
600 grams lean ground beef
1 large cooking onion grated (or 2 small)
2 cloves garlic chopped
1 tsp salt
1 tsp cumin
1/2 tsp cinnamon
1/2 tsp yellow curry powder
fresh black pepper to taste (I like a lot)
Preheat oven to 375 degrees. Soak 8-10 wooden skewers in water for 20 minutes. Line a cookie sheet with parchment paper. Using your hands or paper towel squeeze all the excess moisture from the grated onion. Combine all ingredients and using the back of a dinner fork blend and mash together. Let beef mixture rest five minutes.
Holding the skewer with your left hand over the parchment lined pan, scoop some of the meat mixture with your right and form it along the skewer. I find it easiest to lay it on the lined pan and form the kebob along the skewer. Put only four or five skewers per pan at once. Bake for 17 minutes or until slightly browned. Then remove the cooked kebobs to a waiting plate and form the last batch. Makes 8-10 beef kebobs. I serve with basmati rice cooked to package instructions and chopped Italian parsley. As well as the following super simple mint garlic yogurt sauce.
Ingredients for mint garlic yogurt sauce:
3/4 cup full fat plain Balkan yogurt
1 tsp dried mint
1 clove garlic finely chopped
1 tbsp fresh lemon juice
salt and pepper to taste
Combine and store in fridge until ready to eat. Keeps well in fridge for three days.