Kids and adults alike will love the versatility and simplicity of this recipe. Create easy “hot dog” style kabobs or change it up and make some meatballs and use them for a kabob with your favourite vegetable. Either way, these are a fun way to enjoy a meal.
Developed by Emily Richards, PH Ec. ©Heart and Stroke Foundation 2011.
- 500 g (1 lb) extra-lean ground beef
- 45 mL (3 tbsp) chopped fresh coriander or parsley
- 2 cloves garlic, minced
- 2 mL (1/2 tsp) ground cumin
- 5 mL (1 tsp) Worcestershire sauce
- 1 mL (1/4 tsp) freshly ground pepper
- 6 small whole wheat hot dog buns
- In large bowl combine beef, coriander, garlic, Worcestershire sauce, cumin and pepper until well distributed.
- Divide mixture into 6 and shape each into about a 10 cm (4 inch) hot dog shape.
- Place on foil lined baking sheet and bake in 190 C (375 F) oven for about 15 minutes or until no longer pink inside.Grilling Option: Place on greased grill over medium high heat and grill, turning twice for about 12 minutes or until no longer pink inside.
- Place in small hot dog buns. Serve immediately.
Beef and vegetable kabob variation: Roll mixture into 24 meatballs and skewer onto small soaked wooden or metal skewers alternating with 18 grape tomatoes. Cook as above. Serve with whole-grain brown rice.
Posted: August 2011.
per serving (1 10 cm/4 in. kabob with small whole-wheat hot dog bun)
- Calories: 202
- Protein: 20 g
- Total fat: 7 g
- Saturated fat: 3 g
- Cholesterol: 44 mg
- Carbohydrate: 13 g
- Sodium:188 mg
- Potassium: 298 mg