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Recipe by Miriam (Pascal) Cohen

Apricot-Ginger Glazed Kebabs

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Meat Meat
Easy Easy
6 Servings
Allergens
30 Minutes
Diets

No Diets specified

This sweet and tangy Asian-inspired glaze transforms something as mundane as ground beef into a truly delicious and beautiful appetizer to grace your Yom Tov table. But here’s a little secret: these are so easy, you may just find yourself making them for a weeknight dinner too!   Yields 20 to 24 kebabs

Ingredients

Apricot-Ginger Sauce

Meat Mixture

  • 1 and 1/2 pounds (680 grams) ground beef

  • 2 eggs

Directions

Prepare the Apricot-Ginger Glazed Kebabs

1.

Preheat oven to 350 degrees Fahrenheit (180 degrees Celsius). Line a baking sheet with Gefen Parchment Paper; set aside.

2.

Combine all sauce ingredients in a small bowl. Whisk until smooth.

3.

In a large bowl, combine ground beef, eggs, bread crumbs, and half the sauce. (Reserve remaining sauce for glaze.)

4.

Take a small handful of the meat mixture and form around a small wooden skewer, leaving about half the stick exposed. (For best results, wrap the exposed portion of the skewer in foil.) Lay kebab on prepared baking sheet and repeat with remaining meat mixture and skewers.

5.

Brush some of the reserved sauce onto the kebabs.

6.

Bake for 16 minutes, then flip over. Brush each kabob with remaining glaze, then turn oven to broil. Broil for three to four minutes, until browned and sticky on the outside.

Tips:

Kebabs can be frozen, fully cooked, and reheated uncovered. For best results, you can freeze them raw and bake fresh before serving.

Credits

Photography and Styling by Miriam Pascal

Apricot-Ginger Glazed Kebabs

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Rachel Yechieli
Rachel Yechieli
10 months ago