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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
3/4 cup apricot jam, such as Tuscanini Apricot Fruit Spread
4 cubes Gefen Frozen Ginger
2 tablespoons soy sauce
1 teaspoon Gefen Sesame Oil
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon kosher salt
juice of 2 limes (or about 4 tablespoons Heaven & Earth Lime Juice)
1 and 1/2 pounds (680 grams) ground beef
2 eggs
3/4 cup Gefen Bread Crumbs
Preheat oven to 350 degrees Fahrenheit (180 degrees Celsius). Line a baking sheet with Gefen Parchment Paper; set aside.
Combine all sauce ingredients in a small bowl. Whisk until smooth.
In a large bowl, combine ground beef, eggs, bread crumbs, and half the sauce. (Reserve remaining sauce for glaze.)
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.
Brush some of the reserved sauce onto the kebabs.
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.
Photography and Styling by Miriam Pascal
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