Name: Dilled Beef Kebabs
Yield: 6 servings
Cuisine: United States
Ingredients: 2 tablespoons dill pickle liquid; 3 dill pickles, cut into halves; 2 pounds lean beef chuck, ground; 3 tomatoes, cut into large wedges; 2 teaspoons snipped fresh dill; 2 teaspoons salt; ½ teaspoon coriander seeds, freshly ground; ¼ teaspoon freshly ground black pepper; 1 teaspoon Worcestershire sauce

Preparation info

6
servings

Difficulty
Easy

Appears in

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

About

Ingredients

2 pounds lean beef chuck, ground
2 tablespoons dill pickle liquid
2

Americas
United States
Main course
Starter
New York
Gluten-free

Method

Mix together the meat, pickle liquid, dill, salt, pepper, Worcestershire sauce and coriander. Shape into one-and-one-half-inch balls and alternate with pieces of dill pickle on skewers.
Broil three to four inches from the source of heat in an oven broiler or outdoor grill for three to five minutes, or until browned.
Arrange the tomat

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Dilled Beef Kebabs

Ingredients

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