Hey everyone, it is Drew, welcome to my recipe page. Today, we’re going to prepare a special dish, brad's kefta kabobs. It is one of my favorites. This time, I am going to make it a little bit unique. This will be really delicious.
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Brad's kefta kabobs is one of the most well liked of recent trending meals on earth. It’s appreciated by millions daily. It is easy, it is quick, it tastes yummy. Brad's kefta kabobs is something that I have loved my whole life. They’re fine and they look fantastic.
To get started with this particular recipe, we must first prepare a few ingredients. You can cook brad's kefta kabobs using 12 ingredients and 3 steps. Here is how you cook that.
<<<<<<< HEAD ======= >>>>>>> 4d1aa472 (theme adsterra-za)The ingredients needed to make Brad's kefta kabobs:
- Take 1 lb ground beef
- Get 1 lb ground lamb
- Take 1 1⁄2 tsp turmeric
- Get 1 tsp each garlic powder, Chile powder, cumin, sea salt
- Get 1⁄2 tsp white pepper
- Make ready .5 oz chopped cilantro
- Take .5 oz chopped fresh mint leaves
- Prepare Hummus
- Take Thin sliced shallots
- Take Thin sliced tomato
- Prepare Crumbled goat cheese
- Get Pita flatbread or naan bread
It is appreciated by millions daily. It is easy, it is quick, it tastes delicious. Brad's kefta kabobs Hello everybody, hope you're having an amazing day today. Today, we're going to prepare a distinctive dish, brad's kefta kabobs.
<<<<<<< HEAD ======= >>>>>>> 4d1aa472 (theme adsterra-za)Instructions to make Brad's kefta kabobs:
- Mix meat, spices, cilantro, and mint in a lg mixing bowl. Form into thin long patties. Grill over charcoal until cooked.
- In a hot dry pan cook bread on each side until warm and soft.
- Spread plenty of hummus on bread. Top with shallot, tomato, and goat cheese. Serve immediately. Enjoy.
Brad's kefta kabobs Hello everybody, hope you're having an amazing day today. Today, we're going to prepare a distinctive dish, brad's kefta kabobs. It is one of my favorites. This time, I'm gonna make it a little bit unique. This is gonna smell and look delicious.
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