Juicy Steak Kabobs on the Grill
“Try making these kabobs at your next barbecue party and surprise your guests with tender, flavorful meat skewers! ”
Anat Rosenstein
Original Recipe Author
Ditch the ordinary steaks, sausages, and burgers to try these spectacular steak kabobs. They’re perfect for every occasion, whether cooked on the stove or over an open fire.
These grilled kabobs are guaranteed success, so much so that your guests and family will never have enough of them.
Frequently Asked Questions:
Steak Kabobs on the Grill
Why should I add seltzer?
As sparkling mineral water, seltzer adds fluffiness to the mixtures, making it airy and not dense.
If I use a different type of meat, do I still need to add seven oz. of fat?
If the meat you’re using is fatty enough, no need to add more fat.
Is the Amba sauce a must-add?
No, It’s not. You can totally skip it.
Juicy Steak Kabobs on the Grill
Ingredients
- 2 lbs. chuck eye pot roast (ground (1 kg) + 7 oz. lamb fat (200 g))
- 2 onions (finely chopped)
- A bushel of parsley (finely chopped)
- 5 tbsp. Amba sauce (or 1 heaping tablespoon of Amba spice)
- 1 heaping tbsp. minced garlic
- 1 tbsp. sweet paprika
- 1 tsp. black pepper
- 1 tsp. salt
- 2 tbsp. onion soup mix (store-bought only)
- ½ cup seltzer
Instructions
- Place the ground meat and lamb fat into a large bowl
- Add the chopped onions, parsley, and garlic to the meat
- Stir the mixture until well-combined
- Add the Amba sauce, salt, pepper, sweet paprika, seltzer, and onion soup mix
- Kneading the mixture until fully uniform
- Use clean, wet hands to shape the mixture into three-inch-long rectangular patties
- Thread the patties onto wooden or metal skewers (or just leave them as is)
- Heat your barbecue grill or a large skillet
- Add the kabobs and grill for three to four minutes per side while rotating them regularly
- Use the meat thermometer to make sure your kabobs are done before serving (must reach an internal temperature of 160°F)
- Serve and enjoy
Tips
- Instead of grilling these kabobs over the barbecue grill, you can always form balls and cook them in tomato-onion sauce.
- They make extraordinary meatballs that are super tasty next to a bowl of spaghetti.
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