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Deep-Fried Cheddar Beef Kebabs

Wow! These babies are not for the faint-hearted. The ground beef is covered inside a slice of cheddar and coated with a nice, thick crust to make sure it stays right when deep-fried. It's crunchy, savory, and perfect for when your friends drop by and they want something good to eat.
Features:
Wow! These babies are not for the faint-hearted. The ground beef is covered inside a slice of cheddar and coated with a nice, thick crust to make sure it stays right when deep-fried. It's crunchy, savory, and perfect for when your friends drop by and they want something good to eat.

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Ingredients

1 pound ground beef
1 egg
salt
1 teaspoon garlic powder
1 teaspoon onion powder
pepper
2 tablespoons of fresh parsley, chopped
10 ounces of cheddar, sliced
½ cup flour (for coating)
½ cup cornmeal (for coating)
pepper
½ cup milk
vegetable oil (for frying)

Ingredients

Steps

1
Done

Add the ground beef and egg in a large bowl. Season with salt, pepper, garlic powder, onion powder, and add a touch of parsley. Mix with a wooden spatula.

2
Done

Shape the meat mixture into 3 inches (7.5 cm) long kebabs.

3
Done

Wrap the kebabs using the Cheddar slices. Slide wooden skewers (or sticks) into the meat.

4
Done

Repeat until you've used all of the meat and Cheddar. You should obtain around 12 kebabs.

5
Done

Add the flour and cornmeal into a large bowl.

6
Done

Season with salt, pepper, and whisk. Make room in the bowl and pour the milk. Mix until you obtain a smooth mixture.

7
Done

Add the mixture into a tall glass. Soak the kebabs in order to get them completely coated.

8
Done

Heat the vegetable oil in a deep skillet or wok. Holding the skewers outside the skillet, deep-fry the kebabs until golden and crispy.

9
Done

Fry them until golden and crispy for 3 minutes.

10
Done

You can serve them with your favorite dip and some shredded parmesan on top!

Did you like this recipe? You can leave your comment here!


Nutritional Chart

568 kcal
Calories
35 g
Protein
37 g
Fat
21 g
Carbohydrates

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Vlad Popa

I guess I’ve always had a passion for cooking ever since I was a kid when I was mom’s little helper in the kitchen. Even though I wasn’t actually cooking, I was a picky eater, and I focused on bringing more flavor to her dishes, by adding extra herbs and spices I felt might enrich it. Time has passed, and I haven’t changed that much: I am now my girlfriend’s helper.

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