Since my outdoor grill is now ready and the weather has been very pleasant almost the whole June--quite hot but dry, I have been experimenting a lot with grilled food. So far, I tried almost every type of and made many salads to accompany it. I discovered that the easiest way to make something good on the grill is to buy good quality steaks, or even better fillet mignon (beef tenderloin), do not even marinate them or add spice beyond salt and pepper and in minutes they are ready. But since they seem every one's favorite thing to grill, I like to serve something that others do not make too often. I also like my dishes to be aromatic and spicy and tenderloin in its delicacy and perfection is too mild for me.
Not so long ago I got a recipe for kebabs from my Afghan friend and ever since I make them pretty often. They can be served with different sauces and chutneys (with coriander or mint and yogurt),and various Middle-Eastern breads or rice.
They are moist inside, if made carefully, and never overwhelmingly spicy, as coriander is the main and the only spice except for salt and pepper. The same kebabs can also be made on a frying pan, if you do not have a grill. I am sure you will also find them delicious, either way.
Beef Kebabs
(Makes 6-8 kebabs)
Ingredients:
1 lb ground beef,
1 bunch of scallions, white parts only,
1 half a small red onion,
about 1/4 cup fresh coriander leaves,
1 green chili pepper (optional, if you like your kebabs more spicy),
1-2 tsp ground coriander seeds,
about 1 tsp salt and 1/2 tsp pepper.
Preparation:
1. Put chopped scallions, onion, fresh coriander, and green chili in a food processor and blend until they become minced.
2. Put ground beef in a large bowl, add the content of the blender, dried ground coriander seeds, salt, pepper and knead the mix until all the ingredients are well combined.
3. Take small pieces of meat and rolling in hands form kebabs.
4. Preheat the grill to 400 F, grill meat for about 3 minutes, then turn the heat down to a low temperature and cook for about 3-5 minutes until the meat is cooked through but still juicy inside.
Serve with Afghan chutneys--with yogurt and mint, or coriander, or the peach chutney that I will post shortly.
