Vietnamese Style Beef Kebabs with Sriracha Dipping Sauce

This post is also available in / Esta entrada también está disponible en ESPAÑOL (SPANISH)

I had some ground beef in the freezer that I needed to use for one of our weekday meals, and I really wanted to try something different with it. I started browsing around for recipes, which usually means hitting something like “ground beef recipes” on Google, and going to Images to see what catches my eye.  I saw some kebabs and went to a reliable source for a recipe, that usually means Martha Stewart, or Simply Recipes.  I used Martha Stewart’s recipe as a guide line, using my own ground beef mix to make meatballs. These kebabs are pretty easy to make, and they were ready in no time. For those of you with kids, I am happy to report that it is a kid friendly recipe, if you leave the Sriracha sauce out of it. They can dip their kebabs in regular tomato sauce, and they love the idea of eating from a stick.

Tip: My wooden skewers burnt a little bit under the broiler. Even though I knew I should coat them with vegetable oil… I forgot. Coat yours with vegetable oil and that should keep them from burning too much.

Helga

Vietnamese Style Beef Kebabs with Sriracha Dipping Sauce

Recipe adapted from Martha Stewart
Serves 4

Ingredients for the Kebabs:

1 lb lean ground beef
2 garlic cloves, chopped
⅓ cup breadcrumbs
A couple of sprinkles of fresh cilantro or parsley, chopped
3 tablespoons fresh basil, chopped
1 egg, beaten
Coarse salt and freshly ground pepper, to taste.
Lettuce leaves, for serving
Chopped basil and/or cilantro, for garnish
12 wooden skewers (sugarcane skewers)

Ingredients for the Sriracha Dipping Sauce:
1 cup basic tomato sauce
Sriracha, to taste

Procedure:

1. Make the meatballs: Combine meat, garlic, breadcrumbs, basil, parsley or cilantro, egg, salt, pepper in a bowl.
2. mix together using 2 forks until just combined. Refrigerate for at least 1 hour.
3. Preheat oven to 450 degrees, with rack in top third of oven.
   Make the kebabs: Coat a baking sheet with cooking spray. Form meat into 12 narrow loaves (about 1/4 cup each), shaping each around a sugarcane skewer, leaving 1 inch exposed; transfer to baking sheet.  ( I recommend you oil your skewers to avoid them getting burnt, like mine did)
4. Bake for 11 minutes. Heat broiler. Broil until deep golden brown, about 3 minutes. Place kebabs in lettuce leaves. Garnish with herbs. Serve with dipping sauce.

Dipping Sauce:

1. In a small bowl, combine tomato sauce and Sriracha according to your taste.  Serve with Kebabs.

© 2013 – 2020, The Foodies’ Kitchen. All rights reserved | Todos los derechos reservados

This post is also available in / Esta entrada también está disponible en ESPAÑOL (SPANISH)