Channel: Dimitra's Dishes

Category: Howto & Style

Tags: cooking showgreek foodeuro bakery and cafeeasy recipesdimitra khangreek recipes

Description: Print this recipe here: dimitrasdishes.com/spicy-ground-beef-kebabs-with-rice-pilaf Ingredients The Pickled Onion Recipe here The Tzatziki Recipe here For the Kebabs: 2 pounds (900g) ground beef or lamb 2 small onions, peeled and quartered 1 small bunch of cilantro or parsley, washed and dried 4 garlic cloves 1 heaping teaspoon ground cumin 1 heaping teaspoon ground coriander 2 teaspoons salt, or to taste 2 serrano chillies 4 tablespoons olive oil For the Rice Pilaf: 1/4 cup olive oil 4-5 scallions, thinly sliced 1 (16 oz/440g) can of chickpeas, drained 2 garlic cloves, grated or a teaspoon of granulated garlic powder 2 cups Basmati rice 2 cups water or broth 2 teaspoons salt freshly cracked black pepper to taste 1/4 cup fresh lemon juice Instructions Make the Kebabs: Place the ground beef in a large mixing bowl. Season with salt, cumin, and coriander. In a food processor that has been fitted with the blade attachment add one of the quartered onions and pulse until very finely chopped. Be careful to not turn it into a puree. Transfer the chopped onion to a strainer and season with a pinch of salt. This will help draw out the liquid. Chop the other onion and add to the strainer. After about 10 minutes, discard the liquid and add the onions to the beef mixture. Add the garlic cloves to the food processor and pulse until minced. Add the serrano chillies and pulse until very finely chopped. Transfer the mixture to the mixing bowl. Add the cilantro leaves along with the delicate stems to the food processor and pulse until very finely chopped. Add to the beef mixture. Add the olive oil as well and knead until everything is evenly incorporated. It is best to do this with kitchen gloves. At this point the beef mixture can be covered with plastic wrap and refrigerated for 3-4 hours or overnight for maximum flavor. Form the kebabs: Measure 3 oz (85g) of the meat mixture and form them into balls. Roll them into round patties or into approximately 6-inch long kebabs. Place them on a baking tray lined with parchment paper. Freezer Instructions: At this point the kebabs can be wrapped with plastic wrap and stored in the freezer for up to 2 months. Thaw in the refrigerator and then grill, pan-fry, or cook in the air fryer. Cook the Kebabs: My favorite way to cook the kebabs is in a cast-iron skillet, pan-fried. Place a cast-iron skillet over medium-high heat and add a layer of olive oil. Once the oil is nice and hot, add 5-6 kebabs to the pan and cook them approximately 3 minutes per side. Transfer the kebabs to a tray that has been lined with paper towels to absorb any excess oil. In the air-fryer: Preheat teh air fryer to 400 °F. Brush the kebabs with olive oil and cook them 4 minutes per side. serve. Grill them in a barbecue grill: brush the kebabs with olive oil and grill 2-3 minutes per side. Make the Rice Pilaf: Rinse the rice 3-4 times with cold water to get rid of any dirt or excess starch. Soak in cold water for 10-15 minutes. Add the olive oil and scallions to a pot and cook over medium heat for 3-4 minutes or until soft. Add the garlic and warm through. Add the chickpeas and season with a pinch of salt and pepper. Drain the water from the rice and add the rice to the pot along with 2 cups of water, lemon juice, and 2 teaspoons of salt. Mix everything together and bring to a boil. Cover the pot with the lid and reduce the heat to low. Cook for 15 minutes. Fluff the rice and serve. Music Used: Greek Sun Time (With Intro) ITEM ID: 66582698 By: tonyanthony Its All Greek ITEM ID: 84456733 By: LowNotes