Kabobs.

Discussion in 'Social Life, Food & Drink, Travel' started by ZhiMingBuFanDe, May 19, 2010.

  1. ZhiMingBuFanDe

    ZhiMingBuFanDe Senior member

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    So, I'm in a situation where that I have to prepare around 100 kabobs, and I'm confused as to how I should prepare them. I need a recipe, and then I need to find a way to prepare them.

    The kabobs are going to be sold at a food fair, and they need to be ready to serve quickly, so I also need a method to prepare them.

    I was thinking of baking them in an oven in batches, and then when the fair comes, I would grill them to heat them up, and serve.

    Grilling during the fair isn't a viable option.

    I could also grill in advance, then bring them to the fair, and grill again, but that would be more time-consuming on my part.

    If anyone could give me a good recipe/marinade and a way to prepare, I would greatly appreciate it. The people at the fair are high school students as well.

    Much thanks.
     
  2. kaxixi

    kaxixi Senior member

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    Beef and Lamb Kabobs

    1 lb lean ground beef, veal, or bison
    1 lb ground lamb

    1 bunch parsley (either type)
    1/2 package TJ's pine nuts*
    2-4 cloves garlic
    1/2 medium onion
    1/4 cup or so olive oil
    1 teaspoon turmeric
    2 teaspoons ground cumin
    Salt and black pepper to taste (approximately 1 tsp salt

    1. Combine all ingredients other than the ground meats in a food processor and blend until they form a smooth paste
    2. Combine oily paste with ground beef and mix by hand until evenly distributed
    3. Form into flattened balls, approximately 2" in diameter**
    4. Cook by frying or broiling until both sides of patty are browned/slightly crisped. Regardless of the method, leave ample space between the patties on the cooking surface so that the patties fry in their own fat rather than steaming in the liquid they release

    * I don't know the weight offhand. If you buy elsewhere, two large handfuls will do.
    ** At this point, I normally place approximately half the balls in a Tupperware, separating each layer with a piece of wax paper. I then freeze the Tupperware for future use, and cook only the remaining half.
     
  3. impolyt_one

    impolyt_one Senior member

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    you talking this kind of kebab: [​IMG] or this, the shish kebab (aka the 'kabob'') ? [​IMG]
     

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