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Chelo Beef Kebabs (Paleo, Whole30, AIP)

Servings: 6 people
These beef kebabs from And Here We Are At the Table are an easy weeknight dinner that is quite tasty! Just a few minutes of prep and are kid-friendly as well. Paleo, Whole30, and AIP
Recipe printed with permission from the author
MAKE AHEAD: You can make and cook these and store in the fridge up to 5 days OR flash-freeze them before cooking and store in the freezer up to 3 months. See the instructions on cooking from frozen.
Prep Time 15 mins
Cook Time 10 mins
Total Time 25 mins

Ingredients
  

  • 1 medium Onion (skinned and cut into quarters)
  • 1 lb Ground Beef or Lamb
  • 1/4 tsp ground Tumeric
  • 1 pinch Baking Soda
  • 1 tsp Salt
  • a few grinds of Fresh Black Pepper (omit for AIP)
  • 1 tsp Dried Mint (or 1 tbsp fresh Mint)
  • chopped fresh herbs like cilantro or parsley to garnish (optional)
  • Chili Flakes and Ground Sumac to garnish (optional, omit for AIP)
  • Lemon Wedges to garnish (optional)

Instructions
 

  • Put the onion into the food processor and process until finely chopped. Gather the onions to one side of the work bowl and use a paper towel or a clean kitchen towel to press as much liquid out as you can.
  • Add the meat, salt, spices, and baking powder (baking soda for AIP), and process for about 30 seconds to one minute. You want the meat to be smooth and well-blended. This might seem weird, but it works!
  • Form the meat into kebabs. It will be sticky, and if you want you can dip your fingers into a bowl of cold water between kebabs to make them less sticky. You can either put them on kebab skewers, or just form them into a long sausage shape and place them on a baking sheet. If you have more than you need, or are cooking ahead, you can put them on an extra baking sheet to flash freeze.
  • Cook them under the broiler under full heat. This will be very quick, about 5 minutes on each side. You'll know they're done when they start to brown a bit and smell ridiculously good. For the ones you have frozen, bake straight from the freezer at 450 F (230 C) for 8-10 minutes on each side.
  • Garnish the Chelo Beef Kebabs with fresh herbs and lemon wedges. This is delicious served with a cucumber yogurt mixture (you can use coconut yogurt) and cauliflower rice.
Course: Dinner, Main Course
Cuisine: Iranian
Diet Gluten Free
Keyword: AIP, Autoimmune Paleo, easy, freezable, gluten free, kid-friendly, Paleo, quick, Whole30
Did you make this recipe?Leave a comment below or share a photo on Instagram and tag me @thrivingonpaleo !