- LRN Recipe Box
- 7 Ingredients or Less
- Made with milk products
- Heart Healthy
- Low Calorie
- Low Carb
- Low Sodium
- President's Choice
Recipe developed by Emily Richards, PH Ec
© Heart and Stroke Foundation 2011
For more great recipes visit »
500 g (1 lb) extra-lean ground beef
45 mL (3 tbsp) chopped fresh coriander or parsley
2 cloves garlic, minced
2 mL (1/2 tsp) ground cumin
5 mL (1 tsp) Worcestershire sauce
1 mL (1/4 tsp) freshly ground pepper
6 small whole wheat hot dog buns
Ground Beef Kabobs
Tip: Beef and vegetable kabob variation: Roll mixture into 24 meatballs and skewer onto small soaked wooden or metal skewers alternating with 18 grape tomatoes. Cook as above. Serve with whole-grain brown rice.
Servings: 6 (1 serving is 1 10 cm/4 in. kabob with small whole-wheat hot dog bun)
Difficulty level: Easy wow
Protein: 20 g
Total fat: 7 g
Saturated fat: 3 g
Cholesterol: 44 mg
Carbohydrate: 13 g
Fibre: 1 g
Sugar: 2 g
Potassium: 298 mg
In large bowl combine beef, coriander, garlic, Worcestershire sauce, cumin and pepper until well distributed.
Divide mixture into 6 and shape each into about a 10 cm (4 inch) hot dog shape.
Place on foil lined baking sheet and bake in 190 C (375 F) oven for about 15 minutes or until no longer pink inside.Grilling Option: Place on greased grill over medium high heat and grill, turning twice for about 12 minutes or until no longer pink inside.
Place in small hot dog buns. Serve immediately.
Developed by Emily Richards, PH Ec. ©The Heart and Stroke Foundation 2011.