• erin

    Dumplings with my family
    A recent graduate of The Culinary Institute of America, I found myself with no money, no kitchen equipment, and an exceptionally huge appetite. Ideas, improvisations, and yummy meal solutions were discovered in the kitchen of my very first apartment.
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Grilled Kibbe Kebabs

Sometimes inspiration for meals comes naturally – strolling through the store or farmer’s market. Sometimes it comes by request – cravings hit or I’m told what to make by hungry diners. But sometimes, and there’s just no way around it, I’m inspired at work – scrolling through pages of future and potential cookbooks, taking photos of finished dishes, or tasting new products from the test kitchen. It’s a good inspiration, especially when it brings me deliciously easy dishes like kibbe (or kibbeh) kebabs. Kibbe is a mixture of bulghur, meat, and fresh herbs. I used barley instead, since I had it on hand. Glazed with a sweet and savory mixture of honey and soy sauce, it made an awesome Sunday supper.

After this, I promise, I’ll get off my ground meat and grain kick – new and exciting dishes coming this week!!

Grilled Kibbe Kebabs

Served 2.
Leftover Potential: Reheats really well, and the mixture will keep well in the fridge until needed.

1/4 cup barley
1/2 cup chicken stock
3/4 pound ground turkey
2 jalapenos, halved and seeded
1 onion, quartered
2 cloves garlic, smashed
2 tsp yogurt
3 Tbsp parsley
3 Tbsp cilantro
2 Tbsp mint
1 tsp cumin
1/2 tsp allspice
1 pinch cayenne

2 Tbsp soy sauce
1 tsp honey
1 Tbsp olive oil

1. In a small pot, cook the barley in the chicken stock until tender, about 20 minutes. Drain any excess liquid, set aside to cool.

2. Combine the cooled barley with the rest of the ingredients in a food processor to combine. Remove from the food processor, and transfer to a bowl. Refrigerate until chilled (at least 30 minutes).
3. Make thin logs out of the kibbe mixture, and insert bamboo skewers. In a small bowl, mix soy sauce, honey, and olive oil to combine. Brush onto the logs of kibbe. Grill or saute for 3 minutes of each side, or until cooked through.

Yogurt Sauce
1 cup Greek yogurt
4 scallions, very thinly sliced
3 Tbsp parsley, roughly chopped
1 Tbsp lemon juice

1. Combine all ingredients in a small bowl. Refrigerate until needed.


6 Responses

  1. This looks wonderful! I can’t wait to try it.

  2. I have made kibbe before. Usually its with bulgar. But I like the use of barley instead. Good idea.

  3. Yes – as I wrote, it’s usually bulghur, which I love. But I had barley on hand, and it was delicious – worked very similarly and was very healthy and filling!

  4. This looks delicious and something new/different to try. And I have some bulgur I need to use up. Thx for the good idea!

  5. Kibbe is such a great and nutritious meal! I love this kabab version and the glaze looks dynamite! I love your meat + grain kick!

  6. Those sound really good. I like all of the fresh herbs in them!

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