Cumin Scented Kabobs with Minted Yogurt Dip
A taste of Morocco!
Kitchen Confidence Rating Scale:
Budget Rating Scale:

Place the onions and herbs in a food processor and process until very finely chopped. Put the minced beef in a mixing bowl, add the chopped onions and herbs, all the spices and sea salt to taste. Mix with your hands until evenly blended.
Divide the meat into 24 equal portions. Roll each portion into a ball and wrap it tightly around a skewer, squeezing it up and down, to form a sausage about 10-15 cm./4-6 inches long. Pinch it quite thin at each end.
Cook the brochette over a preheated hot grill for 3-4 min. on each side, or until they are done to your liking. Serve immediately.
Combine yogurt, mint, parsley, and lemon. Add salt and cayenne to taste. Cover and chill for 30 minutes to allow the flavors to blend.
Gourmet Safari Rating Scales
Kitchen Confidence Rating Scale:
We’ve designed a handy ‘from the heart’ kitchen confidence rating scale for you to guide you through the recipes (yep, we think of everything)!
= Everyday deliciously simple. Pretty quick, just get the food on the table pronto!
= Put your heart into it! Takes a little more time ‘n TLC!
= Go the extra mile! Gourmet – takes time and/or special ingredients and/or technique – worth the extra effort for the impressive WOW factor!
= You walk on water! You must be a Chef!
Budget Rating Scale:
We’ve designed a handy budget rating scale for you to guide you (and your wallet) through the recipes. Recipes are graded from the ‘high-end caviar-type budget’ to the ‘lower-end spam canned meat type-budget’.
= Spam (aka low budget)
= Mac ‘n Cheese (aka mid budget)
= Filet Mignon (aka higher budget)
= Caviar (aka expensive…but you’re worth it!)
Ingredients
Directions
Place the onions and herbs in a food processor and process until very finely chopped. Put the minced beef in a mixing bowl, add the chopped onions and herbs, all the spices and sea salt to taste. Mix with your hands until evenly blended.
Divide the meat into 24 equal portions. Roll each portion into a ball and wrap it tightly around a skewer, squeezing it up and down, to form a sausage about 10-15 cm./4-6 inches long. Pinch it quite thin at each end.
Cook the brochette over a preheated hot grill for 3-4 min. on each side, or until they are done to your liking. Serve immediately.
Combine yogurt, mint, parsley, and lemon. Add salt and cayenne to taste. Cover and chill for 30 minutes to allow the flavors to blend.
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