Recipes - Tried & True Armenian Beef Kabobs with Quick Pickled Onions & Taboulleh - Delicious!

greenfrog57

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I'll be making these since I picked up a pot of mint recently, and I haven't killed it yet. :giggle2:

From a Women's Day years back (I usually just do the kabobs and pickled onions with other sides even though the couscous taboulleh is yummy. It's also easy to grill these on a piece of foil on the grill):
A twist on tradition, these kebabs feature ground beef that's been seasoned with onion, mint, garlic, cumin and paprika. To counter the spice, serve them with a cooling tabbouleh full of cucumber, mint and tomato.

Tabbouleh

  • 1 cup(s) water
  • 3/4 cup(s) whole-wheat couscous
  • 1 medium tomato, chopped
  • 1/2 large seedless cucumber, chopped
  • 4 scallions, chopped
  • 1/4 cup(s) chopped mint
  • 3 tablespoon(s) lemon juice
  • 1 tablespoon(s) olive oil
  • 1/4 teaspoon(s) salt
Kebabs

  • 1 pound(s) lean ground beef
  • 1/2 cup(s) finely chopped onion
  • 1/4 cup(s) chopped mint
  • 1 teaspoon(s) minced garlic
  • 1 teaspoon(s) each ground cumin and paprika
  • 1/2 teaspoon(s) each salt and pepper
  • 8 skewers, 6 to 8 in. long
  • Serve with: thinly sliced red onions

Directions

  • Heat broiler. Heat water in small saucepan and prepare couscous as box directs; let cool. Toss with remaining tabbouleh ingredients in large bowl.
  • Mix all ingredients in medium bowl until well blended. Divide mixture into 8 equal portions (about 1⁄4 cup each). With hands, form each into a long sausage-like shape, about 1 in. thick, around each skewer.
  • Place skewers on broiler pan; broil 8 to 10 minutes, turning once. Serve with tabbouleh and red onions.

***Pickled Red Onions (not listed on online version but a MUST!):
Thinly slice 1 red onion; toss with 1 T lemon juice and 1/4 tsp cumin and 1/4 tsp salt. LEt mixture stand 15 minutes until onions are limp.


http://www.womansday.com/recipefinder/armenian-beef-kebabs-recipe-122385
 
Last edited:

greenfrog57

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In fact, the pot of mint in the OP is still alive from January, and is the same mint I used in tonight's dinner!
 
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