Grilled Lamb Kofta Kebabs

Every region of the Middle East has their favorite version of Kofta Kebabs. Mostly they are made with ground lamb, herbs and spices, but occasionally you'll find them made with ground beef or veal. 

When we were stationed in Berlin, Germany many years ago, there was a large Turkish population residing there that produced an abundance of street foods, from Doner Kebabs to these Kofta Kebabs. 

These are so quick and easy to make, and delicious to eat. They are the perfect "grill time" treat to make and enjoy, and I know my family and I will enjoy these many times over the hot summer here in South Carolina!

RECIPE

Ingredients

1 lb ground lamb

1 small onion, finely diced or minced

1 tsp mint leaves

1 tsp oregano

1/2 tsp cayenne pepper

1/2 tsp allspice

1 Tbls parsley

1/2 tsp course-ground black pepper

Wooden Skewers (soaked in cold water)

Method

Mix all ingredients together in a large bowl, combining thoroughly. Divide mixture into 6 balls and shape each into ovals. Insert a wooden skewer into each oval, and using your hands, continue to shape and press tightly around skewer.

Grill kebabs over medium-high heat turning often, 6-8 minutes or until cooked through. Serve immediately while hot.

Enjoy,

Mary

© Cooking with Mary and Friends. Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Cooking with Mary and Friends with appropriate and specific direction to the original content.

Grilled Beef Ribs

Oh ya, these are yummmy! Nothing compares to the flavor of grass-fed Angus beef! These ribs were part of a side of beef purchase we made with friends from Hill Creek Farms - Hartsville and they are amazing. Just look how much they plumped up!

Did you know?
Short ribs are a cut of beef taken from the brisket, chuck, plate, or rib areas of beef cattle. They consist of a short portion of the rib bone, which is overlain by meat which varies in thickness. There are two major types of cuts: The "flanken," which is cut across the bone and leaves the bone just 1 to 2 inches (2.5 to 5.1 cm) in length, and the "English," which is cut parallel to the bone and leaves the bone up to 6 inches (15 cm) in length.

English cut short ribs may be served individually, or three or four may served connected to one another (a style known as the "plate"). Short ribs are popular in many international cuisines.  Short ribs generally require long periods of cooking in order to break down the connective tissues in the meat and make the meat tender.

Methods of preparation include braising, stewing, and sous-vide. Short ribs may also be barbecued, a popular method that subjects the beef to high heat in a relatively short period of time.

Beef ribs are inexpensive, and when cooked right are delicious and taste much like prime rib.

RECIPE
Ingredients
1 package grass-fed Angus beef rib rack
Garlic powder (or fresh minced garlic)
Dried, minced onion
Salt
Course-ground black pepper
Fresh rosemary sprigs (fresh is best but you can substitute dried rosemary)

Method
Sprinkle spices liberally over top, or fat side of beef ribs. Top with sprigs of fresh snipped rosemary.

Seal ribs tightly in aluminum foil and grill over low-off-low heat 2 1/2 hours.

Open foil and continue to cook an additional 30 minutes. Ribs are done when bone slips easily away from the meat.

Remove from grill and allow to rest 5 minutes before serving.

To serve cut rib rack into individual ribs.

Enjoy,

Mary

© Cooking with Mary and Friends Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Cooking with Mary and Friends with appropriate and specific direction to the original content.

Parmesan-Black Pepper Crackers

Did you know homemade crackers are very easy to make? Much like working with cookie dough, they roll out very easily on a floured board.

A few ingredients and a little time, and you'll have a plate full of delicious crackers to share with family and friends.  

Add a good glass of wine, your favorite cheese, and that's all there is to it!

Ingredients
2 cups flour
1 cup butter, softened (8 tbls.)
1/2 cup Parmesan cheese
1/2 tsp.sea salt (and more for dusting on top)
3/4 tsp. course-ground black pepper (and more for dusting on top)
1/4 cup water, or slightly more

Method
Preheat oven to 350 degrees.  Spay baking sheets with cooking spray, or line with parchment paper.

In a food processor, or stand mixer, pulse or mix flour, butter, Parmesan cheese, 3/4 tsp. pepper and 1/2 tsp. salt until clumps form. Add water slowly and pulse or mix until dough forms.

Turn dough out onto floured surface and roll to 1/8-inch thick. Cut dough  with 1-inch or 1 1/2-inch cutter and transfer to prepared baking sheets.

Prick tops of each cracker with the tines of a fork and sprinkle with more salt and pepper.

Bake until crackers are golden brown, about 20-25 minutes; let cool on pan and store in an airtight container (mason jars work great).

Yield:  5-7 doz. depending on size of cutter

Enjoy,
Mary