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Monday, October 5, 2009

Kabobs and Potatoes in a Tomato Cilantro Sauce

Super easy. Super yummy. This is an altered Syrian dish. I personally like this version a LOT more than the classic. The additions are just cilantro and potatoes. Small change but big result ;-)

-1 pound ground beef
-1 onion, quartered
-1 tablespoon allspice
-salt and pepper
-1 cup parsley

-1 large onion, chopped into strips
-1 large Yukon gold potato, washed and cut into strips
-1 large can tomato sauce

-1 bunch cilantro, minced

-Mix ground beef and onion with allspice, parsley and salt in a food processor until the onion in pureed and mixed with the beef. Shape into 2 inch long log shaped patties.
-Heat a pot and brown kabobs until they are halfway cooked. In the same pot, caramelize onions.
-Add onions and kabobs into a slow cooker and layer potatoes, tomato sauce and cilantro. Season with salt and pepper. Cook for 4-5 hours on low or 2 hours on high. Serve with pita bread or white rice.


  1. Alot of my recipes call for carmalized onions so what I do is make it in a large batch and then store it in an airtight container and it stays for months in the refidgerator.

    Saves so much time and best of all less cooking odor.

    Before frying the onions I would slice the onions and refridgerate them covered with a cling wrap or a lid. It also reduces the odor next day when you fry, and for salads reduces the sharp taste.

  2. I don't think this works well with 93/7 ground beef, too dry :( I will have to try again with something a little fattier!

  3. Britney, I use 85/15 beef and it works great. Good luck!