Blended Kebobs By Logan Guleff

December 5, 2017
Serves 10 kebobs

Recipe by Chef Logan Guleff, MasterChef Junior Winner

Enjoy these kebobs with Basmati rice seasoned with saffron and a sprinkle of sumac. Serve with a side of grilled vegetables, a slice of raw red or white onion, or a salad of chick peas and cucumbers. I make a yogurt and cucumber tzatziki-style sauce for garnish.

For best results the meat should be fresh (not previously frozen) and at room temperature.


  • 1 Cup
    ground beef
  • 1
    package white button mushrooms, roughly chopped
  • 1 Cup
    loosely packed parsley
  • 1/2
    medium yellow onion, quartered
  • 1
  • 1/2 Teaspoon
  • 1 Teaspoon
  • 1 Teaspoon
  • 1/2 Teaspoon
    ground black pepper
  • 1 Teaspoon
    tumeric powder


  1. In a food processor, finely chop the onion pieces until very juicy. Place a fine metal mesh over a bowl and strain the processed onion by pressing it with a spatula. Discard the juice and add the remaining onion pulp to a medium bowl.

  2. In a food processor, finely chop the mushrooms and parsley (1 cup total combined mixture needed).

  3. Add the ground beef, mushroom and parsley mix, salt, spices and egg to the medium bowl. Knead all of the ingredients for several minutes until the mixture is paste-like and sticks together without falling apart.

  4. Divide the mixture into 10 equal portions. Roll each portion in a long roll and cook on a raised grill pan brushed with some Extra Virgin Olive Oil. Carefully turn the kebobs and brown until done. The inside temperature of the grilled kebobs should be 160 F.


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