Shish Kebobs

shish_kabob.jpg

Ingredients

  • 3 lbs ground beef
  • 1/2 cup parsley, chopped finely
  • 4 garlic cloves
  • 1 medium onion
  • 1 tablespoon salt
  • 1/4 teaspoon pepper
  • 1/2 teaspoon cumin
  • 1/2 tablespoon Arabic seven spice
  • 1/4 teaspoon coriander
  • 2 packets of Goya Sazon
Directions

1.
In a food processor mix the fresh parsley, garlic, and onion and mix it until there are no clumps. The finer its chopped the better.
2.
Mix the ground beef with all the spices.
3.
Add the parsley mixture to the meat and mix well, making sure all the parsley is mixed into the meat as evenly as possible.
4.
Make pieces of meat that look like big, chubby, fat fingers and slide onto skewers.
5.
Either put on the grill and cook on each side until well done or put under the broiler on a piece of aluminum foil and cook each side until done.

History

The term shish kebab comes from Turkish words literally meaning "skewer" and "roast meat," and it is a signature Turkish meal. Kebabs were a natural solution for nomadic tribes. Unusual meats were marinated not only to tenderize, but also to get rid of some of the gamey flavor.

Today, shish kebabs have expanded into most cultures in some form or another. Oriental cultures have satay, which is roasted skewered meats served with a dipping sauce usually made with peanuts. Japan has yakitori, which is grilled skewered fowl. In France, they are called brochettes, meaning "skewer."


Nutrition Facts
Serving Size 1 (255g)
Recipe makes 6 servings
Calories 500

Calories from Fat 307
(61%)
Amount Per Serving
%DV

Total Fat 34.1g
52%

Saturated Fat 13.3g
66%

Monounsaturated Fat 14.9g


Polyunsaturated Fat 1.0g


Trans Fat 2.1g

Cholesterol 154mg
51%
Sodium 1316mg
54%
Potassium 735mg
21%
Total Carbohydrate 3.0g
0%

Dietary Fiber 0.5g
2%

Sugars 0.9g

Protein 42.6g
85%