November 20, 2012 in meat
The Dinner Divas are something special to watch and congratulations to Usha who has gone to the next round – her food looked mouthwatering.
The weather is extremely hot in Gauteng and light quick meals come to mind. My family enjoy this version of spicy meatball skewers which I have been making over the years – its quick and easy to make. As an accompaniment I usually use whatever is handy in my fridge – in this instance I cooked lightly spiced rice with a steamed mixture of vegetables.
I enjoy history and this is what I have found – kebab is a wide variety of skewered meals originating in the Middle East and like other ethnic foods brought by travellers, the kebab has become part of everyday cuisine in many countries around the globe. The phrase is Persian in origin and Arabic tradition has it that the dish was invented by medieval Persian soldiers who used their swords to grill meat over open-field fires. Necessity brings about creativity – I remember watching Floyd on the food channel some time back where train drivers cook their bacon and egg breakfasts on a shovel placed over the hot coals used to fuel the train.
I usually use metal skewers as I find that the meat cooks quicker (I am sure a big sword will make short work of this) and I also prefer to use a griller – I have made these using the griller in the oven and it also works well.
SPICY BEEF MEATBALL SKEWERS
wooden or metal skewers
500g minced beef
Salt and freshly ground pepper to taste
1 small onion, finely chopped
1 tsp ground coriander and ground cumin mixed ( ½ tsp of each of the spice)
1 Tblsp fresh oregano, chopped
1 Tblsp fresh parsley, chopped
2 Tblsp fresh mint, chopped
Soak the wooden skewers in water for about 10 minutes and turn the oven to grill to 230 C.
In a large mixing bowl, mix the beef mince and combine with the rest of the ingredients. Mix well and using your hands, roll the mince mixture into small round balls and thread 3 balls on each skewer.
Place the skewers on a lightly greased baking tray and grill for 8 – 12 minutes, turning them now and again until cooked through. Serve with spicy rice or couscous and spiced yoghurt.