Garlicky, tender meatballs. Kefta kabobs on the grill… had our share of red meat for the month, in the span of a couple days!
In my never-ending quest to create quickish weeknight meals (since my wife comes home at about 8:30 every night), I wanted to try some simmered meatballs, with a bit of kick, courtesy of three forms of garlic and some cayenne pepper. The mushrooms and shallots made the flavor of the sauce. Start to finish, it can be done in about 25 minutes. If anyone wants the recipe, comment and I’ll see what I can do.
The kefta kabobs are a semi-frequent dinner party dish for me, but this time I was able to use the Afghani skewers (they’re huge! and awesome) to cook them - which means that they don’t need the usual amount of cooking time since the metal heats up and cooks the middle. TENDER.