Best Beef And Lamb Meatball Kabobs With Individual Dipping Sauces Recipes

BEEF AND LAMB MEATBALL KABOBS WITH INDIVIDUAL DIPPING SAUCES

Beef and Lamb Meatball Kabobs With Individual Dipping Sauces image

These are absolutely great, easy and fun for a holiday party. Make ahead and skewer and then wrap to and freeze until ready to use. It is simply mix all the ingredients together, and just make the meatballs and chill before grilling. That is the key. Once skewered I keep lightly frozen before cooking and just brush with olive oil as they cook. Very simple. The two dipping sauces can easily be made in just minutes and these are just crowd favorites. In fact the yogurt mint can be made ahead and so can the cheese sauce and just reheated. I like to serve 2 or 3 per wooden small skewers and grill. Options: Sometimes I will make all cherry tomato skewers or all mushrooms skewers to go along with the meatballs. Just nice to add some vegetables with it and they go great with the dip. You could do small pearl onions or even squash. Anything would work. Just keep the skewers small.

Provided by SarasotaCook

Categories Lamb/Sheep

Time 50m

Yield 12-18 kabobs, 12-18 serving(s)

Number Of Ingredients 34

Ingredients

1 lb ground beef
1 1/2 cups onions, diced fine
1 red pepper, diced fine
2 slices bread, soaked in milk and then squeezed out
1/3 cup parmesan cheese, grated
1/4 cup red wine
1/2 teaspoon Worcestershire sauce
2 eggs, beaten well (small, if using jumbo or large use 1)
2 teaspoons garlic, minced
2 tablespoons dried parsley
1 tablespoon dried basil
1/2 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons butter
2 tablespoons flour
1 1/4 cups milk
1 cup fontina or 1 cup parmesan cheese, grated
salt
pepper
1 lb ground lamb
2 slices bread, soaked in milk and then squeezed out
3/4 cup minced onion
2 eggs, beaten well (small, 1 if using large or jumbo)
1 tablespoon garlic, minced
1 1/2 teaspoons olive oil
1/2 tablespoon of fresh mint
1/4 teaspoon ground allspice
1/8 teaspoon cinnamon
2 tablespoons dried currants
2 tablespoons chopped pine nuts, lightly toasted (optional)
2 cups plain yogurt (greek yogurt is best if you can, but not necessary)
1/4 cup fresh mint leaves, chopped
1/2 teaspoon salt
4 -5 tablespoons olive oil, to brush on the skewers as they grill

Steps:

Ok -- The directions for the meatballs is identical for both versions --
Mix all the ingredients for either the beef or the lamb in a large bowl. NOTE: I like to mix everything except the meat, then add the meat last to combine. Over mixing the meat can cause tough meatballs.
Meatballs -- Form the meatballs and lightly chill in the freezer to firm up a bit, refrigerator is fine if you don't have room in the freezer. Once firm, just 30 minutes or so, then put them on wooden skewers. I do 2-3 per small wooden skewers. And remember -- don't forget to soak the skewers 10-15 minutes so they don't burn on the grill. Then once again, put back in the freezer until ready to use. I take them out about 15-30 minutes before grilling, just to take the chill off, but they are still firm which makes grilling so much easier.
Grilling -- brush with olive oil on each side and grill 10-12 minutes until golden brown.
Sauce 1: Yogurt mint sauce.
Just mix the yogurt, mint, salt and chill until ready to use.
Sauce 2: Creamy Cheese Sauce.
In a small pot add the butter and melt on medium heat, then add the flour and stir just a minute to make a roux. Now add the milk and bring to a medium boil to thicken the sauce. Add the cheese, salt and pepper and stir until the cheese is melted. And you are done. Enjoy!
Just serve the meatball skewers with the dipping sauce.
Don't forget, doing some separate skewers of all tomatoes on one, maybe mushrooms or onions -- is a great touch. Everyone will love them.

Nutrition Facts : Calories 424.2, Fat 30, SaturatedFat 12.6, Cholesterol 153, Sodium 501.8, Carbohydrate 14.4, Fiber 1.2, Sugar 5.4, Protein 22.9

PERSIAN KOOBIDEH KABOB + VIDEO

Persian Koobideh Kabob + Video image

Koobideh kabob is a Persian recipe featuring skewers of juicy ground lamb, beef, and onion. Make grilled meat skewers for a quick, easy meal!

Provided by Kevin

Categories main dishes

Time 28m

Number Of Ingredients 12

Ingredients

1 medium onion (peeled and grated (red or white))
1 lb lean ground lamb
1 lb lean ground beef ((90/10 mix))
4 cloves garlic ( peeled and finely chopped)
2 tbsp parsley (finely chopped )
1 tsp salt
1/2 tsp black pepper
1 tsp ground turmeric
1 tsp paprika
ground sumac ((optional))
1 lemon ((optional))
toum garlic spread ((optional))

Steps:

Grate the onion (See Note 1) and place onion in a sieve set over a bowl to drain. Press and squeeze out all the excess water. Discard onion juice or save for soup or other use.
In a bowl add the ground beef, lamb, shredded onions, garlic, parsley, salt, pepper, turmeric, paprika, and mix well. Divide meat mixture evenly into eighths and form the meat onto 8 skewers, molding and flattening meat around skewer with wet hands to make each kebab about 8" long (See Note 2). For a traditional look, gently press meat between thumb and index finger once meat is on skewer (see photos). If not using skewers, shape meat into eight 8" hot dog/sausage shapes. Set kabobs aside.
Clean your grill and heat to 350°F. Oil your grill so these don't stick. Place the skewers on grill and cook until browned on each side and cooked through, 3-4 minutes per side.
Allow meat to rest for 3-5 minutes and sprinkle with a little ground sumac, squeeze of lemon and or toum garlic spread. Serve immediately.

Nutrition Facts : Calories 236 kcal, Carbohydrate 3 g, Protein 22 g, Fat 15 g, SaturatedFat 7 g, TransFat 1 g, Cholesterol 77 mg, Sodium 374 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving