Friday, May 1, 2015

Gluten Free Friday Home Made Recipe #15: Ground Beef Kabobs with Veggies

There is Mediterranean restaurant near my father's house that I absolutely love. Cafe Mezza. If you are ever in the Galleria in Houston I suggest you check it out. They have my current new favorite dish, Ground Beef Kabobs. It is seriously amazing and they serve it with this special rice and garlic butter dipping sauce. It is seriously heaven. So this is my attempt at recreating that lovely sensational dish. While it didn't turn out Cafe Mezza quality, it was still pretty darn good.

As always all my ingredients are organic and gluten free.

Enjoy cooking and as always, Happy Eating!

You will need these supplies
4 Kabob Skewers
1 Greased Baking Dish
1 small boiling pot
1 strainer
1 larger boiling pot
1 hand held blender


1 pound of ground beef (as lean as possible)
Olive Oil - as needed
1 t of Thyme
3 cloves of ground Garlic
1 T of Cinnamon
1/2 large (or 1 small) Chopped Onion
Fresh Crushed Pepper (as needed)
Garlic Powder(as needed)
5 Small Sweet Potatoes, cleaned
1 cup of Green Beans
1 stick of Organic Butter (1/2 cups)
1/2 cup of Organic Sour Cream
1/2 cup of Hemp Milk


Kabobs (Do this step first)
Spread the beef out on a clean surface and spread Olive Oil along the surface of the beef. Spring equal bits of the Cinnamon, Thyme chopped Onion and Garlic along the surface. Mix it all together with your hands making sure the spices and olive oil make it along all of the beef. Pound it back out flat on the surface and cut into 4 equally sized sections.

Place the cleaned skewer in the middle of each section. With your hands mash the beef along the skewer until it is evenly distributed along all 4 of the kabobs.

Move the kabobs carefully into the baking dish. The beef isn't welded together very well so move quickly and over as small of distance as possible.

Bake at 350 degrees for 30 minutes.

Make sure you drain any fat that seeps out before serving. You don't want a soggy meal. :)

Mashed Sweet Potatoes (Begin this step once the beef is in the oven)
Skin and slice the sweet potatoes and place them into the larger boiling pot. Make sure you fill it with enough water to completely cover the sweet potatoes and then a little extra for evaporation.
Let it cook on medium heat, watching to make sure it doesn't spill over, for 20-25 minutes. Once you can easily slice through the sweet potatoes with a knife its done. Drain them and move the sweet potatoes into a mixing bowl. Cut the bar of butter into 1/4's and drop in random places in your mixing bowl. Pour the milk and sour cream into the mix and with a spoon gingerly mix. Then with the hand held blender mix until the contents are fluffy. Be careful as these will splash. I put a paper towel over the bowl to limit the mess. Season with fresh ground pepper to your liking.

Green Beans (Start this right before you begin mashing the potatoes)
In the small boiling pan put enough water in to reach 3/4 of the pot. In a strainer (that fits inside this pot) place the cleaned and halved green beans. Place a lid on top of the strainer and let it steam for approx 10 minutes. Season with cane salt and fresh ground pepper to your liking.

Obviously you can use any vegetables you want but these offer a nice taste with the beef.

I am giving this a solid 4.5 stars!

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