ISO: recipe for ground meat on Kebabs for the grill

[AvrilH]

I have gone to an assembly line kitchen twice now to combat the pressures of getting dinner on the table during the kids' spring sports season. One of the dishes we made was called, too-cutely, "Sheesh kebabs". They were a seasoned ground meat (pretty sure it was turkey) on a stick and grilled. I served it with Tzatziki and my kids LOVED them.

But I can't remember a thing that went into them (as I had made them and not served them for some time after that.). Anyone have any suggestions?

[sneezles]

I have used this recipe for ground turkey:

BROCHETTES DE KEFTA (GROUND MEAT KEBABS)
Moroccans call their diminutive kebabs brochettes, in the French manner. The streets of Fez are dotted with little braziers of glowing charcoal over which turn wood or metal skewers heavy with tiny pieces of meat, liver, or kefta, enveloping passsersby with their irresistibly enticing aromas. Many spices are used in the kefta, but so discreetly that you can hardly guess what has gone in.
2 pounds lamb, finely ground
2 onions, grated
3 tablespoons chopped flat-leaf parsley
3 tablespoons chopped cilantro
1/4 teaspoon ground cumin
1/4 teaspoon ground coriander
1/4 teaspoon ground ginger
1/4 teaspoon cinnamon
Salt and pepper
1/4 teaspoon ground chili pepper (optional)


Mix finely ground meat with onions, herbs, and seasonings, and knead vigorously until very smooth and pasty. Wet your hands and divide the meat into 32 egg-sized lumps. Press them firmly around small, square-bladed skewers, two on each skewer, and form into thin sausage shapes. Cook over charcoal or under the broiler for 4-5 minutes, until done, turning over once. Be careful not to overcook, as the meat dries out quickly. Serve at once with bread.

Variations:
For a minty brochette, mix the meat and onion with 3 tablespoons chopped cilantro, 3 tablespoons chopped mint, 2 teaspoons ground cumin, salt, and pepper.

When serving, dribble 4 tablespoons extra-virgin olive oil mixed with the juice of 1/2-1 lemon over the brochettes.

Serves 8, with 16 skewers
The New Book of Middle Eastern Food
September 2000
Claudia Roden
Knopf

[beejayw1]

Anyone have any suggestions?

This isn't the recipe, but you could give an oriental twist by making Yakitori.

Here's a google search for recipes:

http://www.google.com/search?hl=en&q=yakitori+recipes

[AvrilH]

Thanks to you both. I will post a review once I've given a few a try. :)