Game Day-What To Eat? Beef Kebob on Grilled Flat Bread

Beef Kebobs on Flat Bread

Every day until the big game day on Sunday I am going to post a easy to make, tasty recipe that will satisfy. This is a beef Kebob, I used organic, grass fed beef, some grated onion then formed it onto sticks and grilled on the stove top sprinkled with some sumac for a little Middle Eastern Flair and topped with a simple chopped cucumber and tomato salad dressed only with fresh lemon. Simple, portable and delicious and easily made in advance. You can make these and just keep them wrapped in foil in a warm oven. The flat bread I grill on the stove top, directly on the burner on a medium flame (You cannot do that on an electric stove) turning to heat and slightly char the bread, it takes less than a minute so you can do this to order or make a batch wrap in foil and keep warm in the oven. You can also top this with yogurt or crumbled feta along with the salad.

Serves a crowd at least a dozen kebobs

2 lbs ground beef (preferably organic grass fed)

1 onion grated on the largest grate and drained of juices

2 egg yolks

salt and pepper to taste

sumac (optional) to sprinkle on meat after cooking)

2 small cucumbers diced

2 tomatoes diced

1 cup chopped parsley (optional)

juice of 1 lemon

salt and pepper to taste

Grate the onion and drain, I squeezed it in a double paper towel. Put the onion in a mixing bowl, add the beef, egg yolks and some salt and pepper, Mix well. Refrigerate for 1 hour

If you are using bamboo skewers submerge in water while the meat is resting in the refrigerator. Dice the cucumbers,optional parsley and tomatoes, add the lemon juice and season with salt and pepper.

Form meat onto skewers whatever size you want, heat your grill and place meat skewers onto grill. You want the meat cooked medium done. Let grill 3-4 minutes on each side turning over once. Test for doneness, just poke with your finger it should feel firm but not dry.

Remove from heat and tent with foil while you prepare your bread. Grill the bread either on the burner or in a pan, brush with olive oil and lay kebob onto bread, sprinkle with a little sumac (optional) and spoon some of the cucumber and tomato on top.