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Friday, September 23, 2005

Firebobs - Hot Rosemary Minced Meat Kebabs

George Foreman GF20G Combo Grill/Griddle, SilverBialetti Health Grill, Non-Stick, 11" SpazioHot-food lovers, in my experience, are rarely vegetarians. That said, heat and meat just seem to go together. And grilled meat is even better. If you're with me so far, try out today's spicy, savoury kebabs to celebrate the end of Summer (today) and the first day of Fall (tomorrow) - at least in the Northern Hemisphere.

Equipment
+ Mixing bowl
+ Either a George Foreman Grill, Salton Health Grill, or other flat-top grill, or a barbeque grill.

General notes
  • This recipe one pound of ground pork. If you want more kebabs, increase quantities of other ingredients appropriately.
  • One pound of ground should be used to make four kebabs. Feel free to substitute beef, chicken, or lamb, or a combination for extra flavour.
  • If you are working with 2 or more pounds of ground, you can also 'cut' the meat with a 1/4 cup of fined bread crumbs and one egg for every 2 pounds of pork.
  • These kebabs are very savoury because of the soya sauce. They are also spicy. Adjust heat to your liking.

Ingredients
  • 1 lb ground pork/ beef/ chicken/ lamb, thawed or fresh.
  • Salt, to taste. Use very little, as the soya sauce will add most of the necessary salt.
  • Black pepper, to taste.
  • 2 tsp, crushed red pepper flake.
  • 2 tbsp hot sauce - preferably thick and non-vinegary. Sriracha works well, or a Jamaican hot sauce.
  • 1 tsp, Italian seasoning (any mix of dried parsley, sage, oregano).
  • 1 tsp, dried rosemary leaves.
  • 1 tsp, 'veg seasoning' (a mix of dried herbs and salt; optional). Replace with Montreal Steak Spice, if you prefer.
  • 2 tbsp soya sauce
  • 1 small onion, diced (optional, but recommended)

Preparation
  • Place meat into mixing bowl. Add all the other ingredients and mix together evenly. Do not overwork the meat.
  • Divide the meat in half, then half again. Shape each of the four quarters into about the size and shape of an Oktoberfest sausage, making sure that the thickness is mostly uniform down the length.
  • If you plan to freeze the kebabs for later use, you may want to place them in rapidly boiling water for 2 minutes first, then cool. Or you can pan-sear them (in cooking oil) for 1 minute per side, or on the barbeque for 1 minute per side. Otherwise throw them on a grill or barbeque for about 4-5 minutes per side. If you prefer using an oven, bake the kebabs on a cookie sheet at 350 degrees Fahrenheit (preheated oven) for about 15-20 minutes. But grilled kebabs just taste better.

Serving
Serve in several different ways: (1) on a hot dog bun with the standard condiments; (2) sliced on a bias and served with toothpicks as an hors d'oeuvres; (3) as a side dish with steamed rice or rice pilaf.

(c) Copyright 2005-present, Raj Kumar Dash, http://chilimonster.blogspot.com

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