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Meatball Brochettes
Meatball Brochettes is a modern Fusion recipe (based on a North African original) for a classic barbecue dish of beef and bulgur wheat meatballs threaded onto skewers with tomatoes and mushrooms that are cooked on a barbecue and served in bread finger rolls. The full recipe is presented here and I hope you enjoy this classic Fusion version of: Meatball Brochettes.
prep time
30 minutes
cook time
20 minutes
Total Time:
50 minutes
Serves:
8
Rating: 
Tags : Beef RecipesVegetable RecipesFusion RecipesFusion Recipes
This classic barbecue recipe is based on North African bulgur (cracked) wheat meatballs.
Ingredients:
25g bulgur (cracked) wheat
350g lean minced (ground) beef
1 onion, very finely chopped
1 tbsp
tomato catsup
1 tbsp
brown sauce
1 tbsp fresh parsley, chopped
1 egg, beaten, to bind
8 cherry tomatoes
8 button mushrooms
oil, for basting
8 bread finger rolls, to serve
Method:
Wash the cracked wheat, place in a bowl, cove with boiling water and set aside to soak for 20 minutes, or until softened. After this time, drain thoroughly then set aside to cool.
Place the wheat, minced beef, onion, catsup, brown sauce and parsley in a mixing bowl. Stir well to combine then work in just enough of the beaten egg to bind the mixture together.
Using your hands, shape the meat mixture into 18 even-sized balls. Arrange on a baking tray then set aside in the refrigerator to chill for 30 minutes.
Thread the meatballs onto 8 pre-soaked wooden skewers, alternating with the cherry tomatoes and button mushrooms.
Brush the kebabs with a little oil and barbecue over hot coals for about 10 minutes, turning occasionally and brushing with a little more oil if needed.
Transfer the kebabs to warmed serving plates. Cut open the bread finger rolls and push the meat and vegetables off the skewer into the rolls. Serve immediately.
