Kebab'n It Up!

I was told the greatest thing a man can tell his woman today. David told me that I am one of the best cook he’s ever known. Total Heart squeezer! Do you think he means it? I think so. Got to love him! Of course today’s meal inspired his comment because it was an innovative meal where I combined by love for balsamic and honey and our summer favorite beef kebab patties. Since we aren’t doing much BBQing these days, I figured I’d throw in a little twist to some favorites and make this amazingly easy recipe! This will definitely be a crowd pleaser and also something you can play around with. This is much easier if you have a mini chopper or food processor because you can throw in all the herbs and things for the kebabs and they are ready to fry in no time. I am also working really hard on presenting my food better. I’m not sure how to go about it, so I am trying and I hope you all bear with me. You need to have the right plate, the right shaped food and a steady hand. This plate display was okay but I really hope I can get better. It probably also doesn’t help that I am taking these pictures in my horribly lit kitchen and with my cell phone but it’s the best I got for now. I hope you enjoy this meal!
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Mini Beef Kebab Patties

with Onion and Zucchini

Glazed with Balsamic and Honey.

Serves: 3-4
Prep Time: 20 Minutes
Cook Time: 1 Hour

Ingredients:

1 lb. of ground beef (you want it to have fat in it, so look for one with lots of white spots)
2 small red onions
2 eggs
¼ cup of bread crumbs
2 tablespoons of minced garlic (about 8 cloves)
¾ cup of finely chopped cilantro
½ teaspoon of ground black pepper
1 teaspoon of sweet paprika
½ teaspoon of ground cumin
I tablespoon of chicken style consommé instant soup & seasoning mix powder
3 tablespoons of oil
3 medium sized red onions
1 medium sized zucchini
1 stick of butter
1 cup of balsamic vinaigrette and ½ cup extra for glaze
6 tablespoons of honey, eyeball it
A teaspoon of thyme leaves (Dried or two three sticks of fresh thyme)
1 teaspoon of salt
½ teaspoon of ground black pepper
2 tablespoons of corn starch

Directions:

Preheat oven to 450 degrees.

Take the 3 red onions cut off the top off leaving the bottom. The bottom will hold the onion together when you cut them in half. Cut the onions horizontally, straight in the center of the bottom creating halves. Peel off the first layer and place in an oven tray, inside part facing up. Take the zucchini and cut the bottom and top off. Cut the zucchini into 1-2 inch pieces, keeping them round. Place them flat onto the oven tray as well. Pour the cup of balsamic vinaigrette all over the onions and zucchini. Drizzle about 3 tablespoons of honey all over the onions and zucchini. Sprinkle the thyme over the vegetables. If you have a few fresh sticks just break them up and sprinkle them atop. Count how many pieces of zucchini and onion you have and cut that much butter slices. Put a slice on top of each piece. Sprinkle a teaspoon of salt and ½ teaspoon of ground black pepper. Pop these in the oven for 45 minutes.

Meanwhile, in a large bowl, combine the eggs, breadcrumbs, onion, garlic, cilantro, cumin, paprika, consommé seasoning mix, and pepper. You are not putting any salt because the consommé seasoning mix is very salty already. Add the ground meat and with your heads mush it all together till everything is well incorporated. Make 20 small round balls out of the kebabs and place them on a plate. You want the balls to be a little more than a teaspoon big. Like small little meat balls that you’d find in spaghetti. Heat a frying pan with the 3 tablespoons of olive oil. Once its nice and hot, place as many of the balls in the frying pan. Do not crowd them. Do not move them until you see the sides start to brown a little. About 3 minutes. Flip over the balls and press down a little to flatten the round just a little. Be gentle so the meat doesn’t fall apart. Let it fry for another 3-4 minutes until the bottom is nicely golden brown. Remove and repeat till you finish all of the kebabs.

In a small sauce pan combine the balsamic vinaigrette, honey and 2 tablespoons of corn starch and stir with a wish or fork well. Make sure the corn starch has fully dissolved. Put this on a low flame on the stove top and allow it to simmer till it reduces to about ½ and it becomes nice and syrupy. This will be your glaze.

Plate your kebabs in the center and surround them with two pieces of onions and a few pieces of zucchini. With a spoon, drizzle some glaze all over the kebabs, onions and zucchini.

Delish! Enjoy!