The Morning Journal

Broiler gives open-fire feel to spiced ground beef kebabs

Making kebabs from ground beef presents an opportunity and a problem. They can be boldly flavored from within by mixing spices and herbs into the meat. But getting them to stay put on skewers is ...
Washington Times

Spicy ground beef kebabs with tomato-sumac sauce: Try the broiler for an open-fire feel

Making kebabs from ground beef presents an opportunity and a problem. They can be boldly flavored from within by mixing spices and herbs into the meat. But getting them to stay put on skewers is ...
Yahoo

Make-Ahead Monday: Turn ground beef into tasty kofta kebabs

This is a Tila house favorite and one of the dishes Ali and I had on our first date. We also competed on Guy's Grocery Games making this dish and won best dish of that round, so don't pass this one by ...
Northwest Arkansas Democrat Gazette

No-skewer kebabs best of both worlds

Making kebabs from ground beef presents an opportunity and a problem. They can be boldly flavored from within by mixing spices and herbs into the meat. But getting them to stay put on skewers is ...
The Columbian

Broiler gives open-fire feel to ground beef kebabs

Making kebabs from ground beef presents an opportunity and a problem. They can be boldly flavored by mixing spices and herbs into the meat. But getting them to stay put on skewers is tricky. So, what ...