Ingredients Jump to Instructions ↓

  1. 1 1/2 pounds Ground beef

  2. cup Grated onion

  3. 2 tablespoons Finely chopped fresh parsley

  4. 2 tablespoons Finely chopped fresh coriander

  5. 3 teaspoons Finely chopped fresh mint or 1 teaspoon dried mint

  6. 2 teaspoons Finely chopped fresh marjoram or 1/2 teaspoon dried marjoram

  7. Salt and freshly ground black pepper

  8. teaspoon Ground cumin

  9. teaspoon Paprika

  10. teaspoon Cayenne

  11. 1 Seedless cucumber, peeled and finely diced

  12. 1 large Tomato, seeded and finely diced

  13. 1 Green bell pepper, seeded and finely diced

  14. 1 Hot italian-style pepper, seeded and finely diced

  15. 2 Cloves garlic, finely minced

  16. 3 tablespoons Finely chopped fresh mint

  17. 2 tablespoons Red wine vinegar

  18. 2 tablespoons Olive oil, (up to 3)

Instructions Jump to Ingredients ↑

  1. CHOPPED VEGETABLE SALAD In a large bowl combine the beef, onion, garlic, parsley, coriander, mint, marjoram, salt, pepper, cumin, paprika and cayenne. Cover and let sit for one hour. Soak 12 wooden skewers in water for one hour.

  2. In a separate bowl combine cucumber, tomato, bell pepper, hot pepper, garlic, mint, red wine vinegar, olive oil, salt and pepper tossing to combine. Cover and let marinate at room temperature until ready to serve.

  3. Preheat grill or broiler.

  4. Dip hands into a bowl of water. Shape and pack about a ⅓ cup of the meat mixture into 2 sausage-shapes on a soaked wooden skewer. Repeat procedure for remaining meat and skewers. Grill the keftas on both sides until cooked through, about 3 to 4 minutes per side. Serve hot with chopped salad.

  5. Yield: 6 servings Recipe by: Cooking Live Show #8887 Posted to MC-Recipe Digest V1 #628 by "Angele and Jon Freeman" on May 31, 1997


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