Add a twist to your barbecue by incorporating the Turkish method of grilling meat, called kebab with loquats. Since most Turkish kebabs are a bit spicy, this recipe is milder and taste so sweet, blending perfectly with the meat juices and bringing out the smoky flavor from the grill.
Servings: 8-10 Kebab (4 servings)
- pound ground beef (30% fat) 1/4 cup chopped Italian parsley 1 teaspoon black pepper
- teaspoons salt
45 pieces medium loquats
50 fresh bay leaves
8 to 10 long metal skewers for grill
Knead in a large bowl the ground beef, chopped parsley, salt and pepper for several times. Cover the bowl and let the mixture rest for several minutes.
Prepare the loquats by washing it and removing the stems. Cut in half from end to end. Slowly remove the pits and its inner membranes using your index finger.
Tear apart a portion of the meat mixture and roll out to form a small walnut- sized ball.
Press the meatball into loquat half and then cover with the other loquat half. Repeat with the rest of the meat mixture and loquats.
Thread the bay leaf onto a skewer and followed by 4 or 5 pieces of meat- stuffed loquats with bay leaf threaded between each other.
Grill the kebab on medium fire and turn the other side until done and well-
Nutritional Information: 161 calorie; 4 g fat (1.5 g saturated fat); 51 mg cholesterol; 622 mg sodium; 14 g carbohydrate; 2.7 g dietary fiber; 0 g total sugars; 18 g protein.