Bacon Cheeseburger Kebabs.
The butcher at my nearest Whole Foods Market features a few prepared foods in addition to the cuts of meat. Lately, they’ve offered two versions of kefta, one Greek and one Moroccan. The latter had nightshades but the former, ohmygoodnessgracious. So unbelievably delish.
I wanted to make them at home, but knew I wouldn’t be able to nail the spice combination and would end up disappointed because they didn’t taste like the ones we bought. So, instead, I took this ethnic food and gave it a decidedly American spin.
If you don’t do dairy, omit the cheese. You won’t regret it. I left the cheese out of mine and it was still drool-worthy.
The kids loved these. They had so much fun eating them and asked me to make them a million more times.
Just take the skewers away before things get rowdy!
- 6 skewers (I used thin wooden ones)
- roasting pan with grill rack
- 1¼ lbs. grassfed ground beef
- 3 strips fatty bacon
- 1 clove garlic, minced or chopped
- ½ tsp salt
- ¼ tsp pepper
- ¼ tsp ground yellow mustard
- ¾ cup shredded cheddar cheese (I used goat cheddar)
- Preheat oven to 425 degrees F.
- Place beef in a large bowl. Set aside.
- Puree bacon in a food processor until it reaches the consistency of a cookie dough.
- Add minced garlic and puree until well combined.
- Add bacon and garlic mixture to beef, scraping sides to get all of the bacon.
- Add salt through mustard.
- Mix well with hands. You may want to wear disposable gloves for this, because you really want to work the mixture well.
- When well combined, sprinkle in the cheese and work it through with hands.
- Separate into six balls of equal size. You can leave these in the bowl.
- Take a large dinner plate and roll out each ball into a sausage shape. Insert a skewer length-wise and place on grill rack inside roasting pan.
- Repeat until all of the balls have been shaped and skewered.
- Place pan in oven and cook for 8 minutes at 425 degrees F.
- Reduce temperature to 325 degrees F and cook until desired internal temperature is reached. (When serving kids, I always take ground meats to 165 degrees F.)
- I haven't played with these on a grill, but would suggest starting them off over the center of the grill and then moving to the edges after the outside has seared. Also, you would want to make sure your grill grate is well-greased.
- Make sure they cool a bit before you serve to little people. They should be wonderfully juicy inside.