28 Av 5781 / Friday, August 06, 2021 | Torah Reading: Re'eh
 
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Kabobs on a Grill Pan    

Kabobs on a Grill Pan



These kebabs are fresher, tastier, and healthier, than the frozen type. Make them on a grill outside or on a griddle pan in the kitchen. Taste the difference!

 



Preparation Time: 30 minutes net, 90 minutes gross  

Level of Difficulty: Easy-Medium 

Kashrut Type: Meat 

 

 

Yes, you can purchase the ready-made kebab from the frozen shelf at the supermarket.  But the kebab you make yourself will be fresher, tastier and healthier,  and it’s not that complicated. 

 

Many nationalities take pride in their kebabs. There is the famous Romanian kebab, and a Turkish kebab, a Lebanese, a Persian and an Egyptian kebab - and these are the ones we know about. This is an ancient dish, even mentioned in the Jerusalem Talmud (appears as  Kababa  in  בזבחים מ"ו). 

 

What makes the kebab so popular? Probably the fact that this is one of the simplest and most delicious ways to prepare meat. It’s as true today as it was in ancient times - a little work, a few dishes, quick preparation. Nowadays, you don’t need to light a fire.

 

A fresh vegetable salad, tahini, some fresh pitas - and you have a great meal. 

 

Homemade kebabs can also be prepared in a pan or grill, and of course on a barbecue in the yard or outdoors. The most convenient, successful and least dirty way is to make it on a griddle pan. 

 

By the way, the secret of a good kebab, apart from the use of good and suitable raw materials of course, is in the processing - vigorous kneading of the mixture and its  rest in the refrigerator for at least an hour. Other than that, it is important to keep a relatively fatty mixture so be selective in which meat you buy. If you buy from a butcher, ask him to grind a mixture of chunks of neck and a cut of beef with fat, or shoulder and ribs. If he can also add some lamb fat, include that as well. 

  

 

INGREDIENTS 

(For 4-5 servings) 

  

500 g ground beef (neck + cut of beef with fat, or shoulder + ribs) 

1 small onion, finely chopped 

1 cup coarsely parsley, finely chopped 

6 cloves of garlic, finely chopped or crushed 

A flat teaspoon of salt 

½ teaspoon sweet paprika 

½ teaspoon cumin 

Ground black pepper (if there is a mixture that also includes allspice - better) 

1/3 teaspoon baking soda dissolved in a quarter cup of water 

 

Optional: 1 tablespoon finely chopped hot pepper, ½ teaspoon sumac, pinch of smoked paprika 

   

 

PREPARATION 

  1. 1. Put the chopped onion, garlic, and parsley into a mixing bowl. 

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  2. 2. Add the meat, salt, paprika, cumin, and black pepper (and other spices from the "optional" list, if you wish).  

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  2. 3. Mix by hand (you can put disposable gloves) for 2-3 minutes, and then start adding the water solution and baking soda gradually, every once in a while.  

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  2. 4. Continue to knead and add the water for a few minutes until the texture changes slightly and a smoother, smoother mixture is obtained.  

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  2. 5. Cover with cling film and refrigerate for at least an hour. 

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  2. 6. Spread baking paper on a tray.  

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  2. 7. Remove the kebab mixture from the refrigerator, grease your hands, and make long and narrow "sausages" (the kebabs will shorten and swell during preparation), 2-2.5 cm in diameter and at least 8 cm long. Place on baking paper.

  3. 8. Heat the griddle pan over a large flame for a few minutes. Then low the flame to medium. Arrange the kebabs on the griddle pan and fry them from all directions until nicely browned on all sides. 

 

 

Serve with a vegetable salad, tahini, fresh and soft pitas - and let each diner fill his own pita.  

 





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