Kebobs - Cooking With LSP

 

Cooking with LSP? you say in that credulity mixed with scorn voice. But not so fast, punters, it can be done. First up, buy some 80/20 ground beef, if you can  afford such a thing. I know, not easy. Then, if you're rich, put it in the fridge and think yourself lucky that you were actually able to afford meat. 

Far out. What to do with it? Here's an upper middle class option: Turn the ground beef, Brits say 'mince,' into kebobs. Really? Yep, no kidding.

First up, unleash the meat into some kind of bowl. Add 1 tsp paprika, coriander, cayenne, cumin, tumeric. Add chopped cilantro, garlic, grated onion and mix it all up. Stick that sucka in the fridge. An hour or whatever later, pull the meat out of the fridge.

LSP, did you miss an opportunity?

Using a big bowl, perhaps Pyrex, no 'rule,' knead and form the meat into skewer-shaped... lengths. Then skewer them with a wooden or metal skewer. I chose wood, but that's just me. Next up? Put 'em back in the fridge for an hour or so while you fire up the grill.

Grill hot, it should be sizzling, fire those kebobs onto the griddle. 1 minute open flame, 3 minutes covered. Flip, repeat. And then? Serve with Tzatziki, pita bread and fall upon your scoff.

Like a Warrior,

LSP