Bacon-Wrapped Ground Beef Skewers (Kebabs)

The mouth-watering combination of juicy ground beef, crispy bacon, and charred vegetables will steal your heart!

The recipe is perfect for a quick and easy dinner, but it works also great for a BBQ. If you grill the kebabs, there might be flare-ups from the bacon drippings so pay extra attention to that to avoid burning them.

The result is a beautiful plate of bacon-wrapped ground beef skewers aka kebabs with lightly charred and flavorful onions and chilies, drizzled with the delicious buttermilk and sumac sauce.

Enjoy!

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Bacon-Wrapped Ground Beef Skewers (Kebabs)

There's nothing better than ground beef skewers, perhaps only ground beef skewers wrapped up in bacon. This is a must-try recipe!

Course Appetizer, Main Course

Cuisine American, International

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Servings 2 servings

Author Razvan Stupar

Ingredients

• 450 g ground beef
• 150 g thinly sliced bacon
• 2 hot peppers
• 2 red onions
• 1/4 tsp salt
• pepper
• 1/4 light paprika
• sumac
• 50 ml buttermilk
• 4 – 6 tortillas

Metric – US Customary

Instructions

• Season the ground beef with salt, pepper, and paprika.
• On a baking sheet, place the bacon slices side by side and then add the beef and roll it tightly in the bacon using the baking paper.

  The roll can also be prepared a day in advance and stored in the fridge. The salt will act as a glue for the meat and it will be much easier to cut/handle.
  
• The roll can also be prepared a day in advance and stored in the fridge. The salt will act as a glue for the meat and it will be much easier to cut/handle.
  
• Cut the roll into pieces about 2 cm (3/4 of an inch) thick and place them on skewers.
• Separately, prepare some skewers with chili peppers and onions.
• In a heated frying pan, put a little oil and fry all the skewers on medium heat for about 4-5 minutes on each side, depending on your preference –rare/medium/well done.
  
• The skewers/kebabs can also be cooked on the grill, but be careful not to burn them as the fat will drip from them.
  
• When ready, serve the kebabs with a light sauce of buttermilk and sumac well mixed together and tortillas or pita bread.
  

Notes

Related: Lamb Kebabs with Couscous & Tzatziki
Related: Cheese-Stuffed Kebabs (Kaserli Kebab)
Related: Chicken Shish Kabob (Kebab) with Tabbouleh
Related: All About Shawarma
Related: Lamb Souvlaki

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Baked New Potatoes with Cheese & Green Onions

This is a very easy, yet delicious dish of baked new potatoes with cheese, green onions and herbs. It’s perfect for a cold winter night or as a side dish for steak, pork or roasted chicken.

I’ve used some wonderful matured Farmer’s cheese, but you can use pretty much any cheese you have in your pantry.

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Baked New Potatoes with Herbs and Mature Cheese

Course Main Course, Side Dish

Cuisine International

Prep Time 10 minutes minutes

Cook Time 40 minutes minutes

Total Time 50 minutes minutes

Servings 1 serving

Author Razvan Stupar

Ingredients

• 2 medium new potatoes
• 50 g Farmer's cheese (or feta, cheddar, etc)
• 1 bunch green onions
• 1 celery stick
• 10 g fresh basil
• 1 sprig of thyme
• 1/4 lime
• 15 ml olive oil
• salt
• pepper

Metric – US Customary

Instructions

• Wash the potatoes well and bake in a preheated oven at 180 °C (356 °F) for 30 minutes or until done.
  
• Chop the green onions, mix with the juice from a quarter of a lime and the olive oil and season with salt and pepper. For the spice lovers, you can add chili or chili flakes.
  
• Remove the potatoes from the oven, mash them a little, add the cheese and then the green onion dressing. (You can also use other greens, depending on the season and what you have on hand.)
  
• 

Notes

Related: Baked Chicken Wings, Cajun Roasted Potatoes and Spicy Pineapple Salsa
Related: Soy & Sweet Chili Chicken Wings
Related: Turkish Chicken Wings with Vegetables Couscous
Related: Dark Beer Chicken Wings with Mashed Potatoes & Spicy Tomato Sauce
Related: Chicken Salad with Arugula & Kalamata Olives

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Chicken Fingers with 6 Mayo Dipping Sauces

If you’re looking for a crowd-pleasing party food that’s easy to make and incredibly delicious, look no further than these chicken fingers with six delicious mayo dips.

The variety of dips means there is surely something for everyone to enjoy and the crispy chicken fingers are a guaranteed favorite for both children and adults. These party nibbles sure to be a hit at your next get together.

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Chicken Fingers with 6 Mayo Dipping Sauces

A perfect party-food option!

Course Main Course

Cuisine American, International

Prep Time 20 minutes minutes

Cook Time 1 hour hour 30 minutes minutes

Total Time 1 hour hour 50 minutes minutes

Servings 4 servings

Author Razvan Stupar

Ingredients

Chicken fingers:

• 600 g chicken breast
• 100 g white flour
• 3 eggs
• 150 g breadcrumbs
• 50 ml milk
• 1 tsp paprika
• salt
• pepper
• cooking oil

Wasabi mayo:

• 2 tbsp mayo
• 1 tsp wasabi paste

Chilli garlic mayo:

• 2 tbsp mayo
• 1 chili pepper
• 1 garlic clove
• pepper

Curry mayo:

• 2 tbsp mayo
• 1 tsp curry
• 1 celery stick

Cream cheese dip:

• 2 tbsp mayo
• 1 tbsp mature cheese
• 1 piece green onion

Jalapeno and honey relish:

• 1 tbsp mustard
• 1 tbsp ketchup
• 10 g jalapenos
• 1 tsp honey

Coleslaw:

• 2 tbsp mayo
• 30 g cabbage
• 30 g carrots
• 20 g celery

Metric – US Customary

Instructions

• Cut the chicken breast into strips and marinate in milk with salt, pepper, and paprika for about 15-20 min.
  
• Then dredge in flour, eggs, and breadcrumbs and fry in well heated oil over medium-high heat until the breadcrumbs turn golden brown.
  
• 
• 

The sauces can be prepared in advance and kept refrigerated:

• Wasabi mayo – mix well 1 teaspoon of wasabi paste with 2 tablespoons of mayonnaise
  
• Chili garlic mayo – in a blender, mince the garlic and chili pepper, then add the mayonnaise and freshly crushed pepper.
  
• Curry mayo – finely chop the celery either by hand or in a blender then mix with mayonnaise and 1 teaspoon of curry powder
  
• Cream Cheese dip – blend cream cheese with mayonnaise in a blender until you get a fine cream, then add finely chopped green onions.
  
• Jalapeno and honey relish – chop jalapenos and mix with mustard, ketchup, and honey
  
• Coleslaw – finely grate cabbage, carrot, and celery and mix with mayonnaise.
  

Notes

Related: Fried Okra Recipe
Related: Baked Chicken Meatballs with Veggies & Yogurt Sauce
Related: Deep Fried Zucchini with Greek Yogurt Sauce
Related: Homemade Veggie Chips with 6 Yogurt Dips
Related: Best Fried Calamari Recipe with Tartar Sauce

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Kandu Kukulhu | Maldivian Tuna Curry by Chef Sobah

This delicious tuna curry recipe was provided by Chef Sobah, who recently won the Best Chef in the Maldives award.

This delicious Maldivian dish is also known as Tuna Curry. The recipe for Kandu Kukulhu was provided by Chef Sobah, the Chef de Cuisine at Soneva Fushi, and one of the biggest champions of Maldivian cuisine.

Check out our interview with Chef Sobah to learn more about his career and Maldivian cuisine.

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Kandu Kukulhu | Maldivian Tuna Curry

Course Main Course

Cuisine Maldivian

Prep Time 30 minutes minutes

Cook Time 1 hour hour 30 minutes minutes

Total Time 2 hours hours

Servings 6 servings

Author Chef Sobah

Ingredients

• 1 ¾ lbs yellow fin tuna
• 15 thin strips of coconut leaf in absence of coconut leaf use rampe leaf ranba fai
• 12 curry leaves
• 1 cup thick coconut milk
• 1 cup light coconut milk
• ¾ onions thinly sliced
• 1 ½ tsp salt

For the curry paste:

• 1 tsp cumin seeds
• 1- inch ginger (1/3 of an inch) crushed
• 4 garlic cloves crushed
• 4 pcs cardamom
• ¼ tsp turmeric powder
• 5 dry red chilies
• 1 maldivian chili hot chili
• 1 ½ onion
• 1 ½ cup scraped fresh coconut
• 1 tbsp salt

US Customary – Metric

Instructions

For the curry paste:

• In a small bowl, mix together the cumin seeds, ginger, garlic, cardamom, turmeric powder, chili, onion, scraped coconut and salt.
• Heat the pan and add the paste made from all the spices and roast until browned.
• Drain the mixture of any liquid and put it in a food processor. Grind it to a smooth paste and add 1/4 cup of water to dilute.
  

For the fish:

• Skin and bone the tuna and cut into square pieces of 1 cm/ (1/3 of an inch) in thickness and 4 inches in length and breadth.
• Place ½ the curry paste in a separate bowl. Take ¼ tsp of curry paste and put on one slice of tuna.
• Fold the tuna slice into a roll. Wrap the coconut leaf strip around the tuna roll so that it remains closed. Make a knot.
• Repeat the same with all the tuna slices.
  

How to prepare the curry:

• Mix 1 cup light coconut milk and 2 spoons of curry paste. Pour into a pot and cook for a few minutes.
• Add remaining onion, salt and gently bring to a boil. Add the prepared fish and simmer till the meat is tender.
• Add the reaming coconut milk and cook until the curry thickens.
• Serve hot with rice.
• This is the king of our curries! A traditional dish, too good to be a tuna dish, that it became known as the chicken curry of the sea. Ha ha…so I may think that’s how it got the funny name. Believe me, this is the best ever Maldivian fish curry!
• Take the risk. Cook and enjoy!

Notes

Credit for featured image goes to Satdeep_Gill

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