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Kafta Kabobs
Background info: Kebab, kabob, kabab…any way you “skewer it,” the globally-recognized meat-on-a-stick isn’t a novel gastronomical creation: Humans have been preparing meaty morsels (and more) on skewers since the Lower Paleolithic, as recent evidence shows from a burnt stick tip found at a 300,000-year-old site in Schöningen, Germany.
In Middle Eastern cuisine, although beef consumption has grown in popularity, lamb continues to be the most common animal protein for kabobs. An excellent choice to meet protein needs for any group, lamb provides a generous dose of the essential amino acids needed for a healthy pregnancy; examples include threonine, which plays a principle role in building structural proteins (like collagen), and isoleucine, which is involved in muscle metabolism and hemoglobin production.
—Price-Pottenger
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At home, we grill these all the time – a real family favorite. You can certainly make extra, and the kabobs can be frozen. That way, all you have to do is heat them up, and you’ve got a delicious meal in no time.
Makes 2 servings
Ingredients
- 1 large onion, minced
- 4 tablespoons minced fresh parsley
- 1 pound ground lamb or beef (preferably grassfed)
- ½ teaspoon sea salt
- ¼ teaspoon black pepper
- ¼ teaspoon ground allspice
- 6 wooden or metal skewers (if you’re using wooden skewers, soak in water for 30 to 60 minutes ahead of using)
- 1 tablespoon chopped fresh mint (optional)
Directions
Preheat a grill on high or, if using an oven, preheat to 450° F.
In a medium bowl, combine the onion, parsley, lamb, salt and pepper, and allspice. Use your hands to blend the ingredients well.
Working in small portions, shape the meat mixture into 6 long sausage shapes about 6 inches in length. Thread the meat on the skewers, but keep bare 1 inch from the skewer tip. Squeeze and mold each kabob on the skewer.
If using a grill, lightly oil it with a paper towel, holding it with tongs. Place the kabobs on the grill and cook, turning periodically, for 4 to 5 minutes per side. Be careful not to overcook.
If using the oven, lightly oil a baking sheet and arrange the kabobs on the sheet. Roast on the middle rack of the oven for 12 to 15 minutes, turning the kabobs over halfway through the roasting time.
Excerpted from MenuPause copyright © 2022 by Dr. Anna Cabeca. Used by permission of Rodale Books, an imprint of Random House, a division of Penguin Random House LLC, New York. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.
See more recipes by Dr. Cabeca at: drannacabeca.com.
Published in the Price-Pottenger Journal of Health & Healing
Fall 2022 | Volume 46, Number 3
Copyright © 2022 Price-Pottenger Nutrition Foundation, Inc.®
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