Kefta Kebab

I waited with much excitement and anticipation on Thursday because the two new All Clad pans I had ordered were going to be delivered that day. You are probably thinking “What?! Who gets excited over PANS?!” I do. I don’t get excited over Coach purses, diamond rings or Jimmy Choo’s. For me it’s pans and kitchen stuff (and cars, thanks to two car crazy brothers.) I enjoy baking and cooking, and having the best pans and equipment, make it all the more fun and enjoyable. When I talk about kitchen equipment, I always have to smile because my friend Tammi would always tease me about my toaster. She said that only I would think to own a $300 toaster. That may be true, but we Brits love our toast! I got tired of mediocre toasters that claimed to “toast.” I love my Dualit toaster and after four years, it still produces magnificently golden, crisp, toast.

All Clad was having a sale so I couldn’t resist. I used one of the pots yesterday to make some tapioca pudding for dessert. My pot performed beautifully. No burning and no sticking and easy clean up. There is a reason Food Network uses All Clad and after you use one, you will understand how good the pans really are.

So, to celebrate the arrival of my new pans, I made beef kefta kebabs. Unfortunately, it didn’t require the use of the new pans, but that was alright; plenty of time to use them in the future.

I have been making chicken and beef kebabs for awhile now and I don’t think they ever taste the same way twice. Over the years, I have used many recipes and nowadays, don’t use one at all. I think everyone has a recipe that works for them and after many years, this one works for me. Yesterday, I added some of the seven spice mix but most of the time, I just add cinnamon, allspice, cumin and coriander. These are common spices used in Arabic and Indian cooking and are readily available. The addition of fresh parsley is important too for the whole flavour. I also like to add fresh mint. A grated onion adds moisture and flavour to the meat. I find that the kebabs are nice and moist, even with lean beef, with the addition of the onion and herbs. The trick is, also, not to overcook them. I broil mine until they are just brown on top and feel firm to the touch. You can use an inside or outside grill too. I would prefer to grill them outside but my grill got left behind in Houston. We shopped for one last week and I think we’ll be picking it up here very soon. I can’t wait, I love to grill out in the summer and keep my kitchen cool.

I served the kebabs yesterday with some rice with vermicelli and a Mediterranean salad consisting of romaine lettuce, cucumber, tomatoes, peppers, green onions and fresh mint.

I made 12 medium size kebabs and I had a little less than 2lbs/~1kg of ground beef.

Kefta Kebabs

2lbs/907g ground beef (I use very lean)

1 large onion, cut in chunks

handful of parsley

handful of mint

2 teaspoon/10ml seven spice mix*

1 1/2 teaspoon salt

oil for drizzling

*NOTE: Instead of seven spice mix, add 1 teaspoon of cinnamon, 1/2 teaspoon of ground allspice, 1/2 teaspoon of ground cumin and 1/2 teaspoon of ground coriander. Can add chilli powder for spice or a green chilli pepper.

In the bowl of a food processor, add the onion, parsley and mint. Process until the onion and herbs are chopped fine. You can also use a blender/grater or chop everything very finely by hand. Let some of the juices drain before adding to the meat.

Add the onion-herb mixture and the spices to the ground beef.

Let marinate for about 30 minutes. Add the salt.

Shape the meat into 12 kebabs free form or you can use skewers.

If using wood skewers, you must soak them for at least an hour, so they don’t burn on the grill or broiler.Make sure your pan is broiler proof.

Turn on the broiler to high and broil on the top rack for about 10 minutes.

Check to see if they are golden brown and firm. Keep them in longer if they don’t seem done.
Broilers are different so you might need more or less time.

Mine took 10 minutes so you can gauge your time from mine.

Like I said before, don’t overcook. They will be dry then.

When they are done, enjoy warm with pitta bread or rice.

They make a great pitta sandwich with a little tahini sauce or hummus.

Before I go, I wanted to tell you that today is St George’s Day, the patron saint of England. He doesn’t get much recognition even though he did slay a dragon (OK…maybe not) St Patrick always steals the limelight with his green beer and Irish antics. So, here’s to St George and in honour of St George’s Day, and because I am feeling patriotic, I am making English food today: from roast chicken and Yorkshire pudding to a nice jam pudding.

Have a great weekend!

Kefta Kebab

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