Spiced kebabs with mint sauce and pineapple from Pass the Plate: 100 Delicious, Highly Shareable, Everyday Recipes (page 78) by Carolina Gelen

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Notes about this recipe

  • Eat Your Books

    Can substitute ground lamb for ground beef.

  • tina_3w21vq on May 28, 2026

    Meat ok, but pineapple didn’t add anything except more work

  • CaptainPantsless on April 14, 2026

    This cooking method slaps. I used a pre-made kebab spice blend with mostly the same ingredients but otherwise made everything as written. The mint sauce will seem insanely pungent but the meat and bread mellow it instantly. Use small skewers and a baking sheet - not sure why the author calls for a 9x13 in a recipe that involves broiling.

  • jessie_458g3h on February 25, 2026

    Easy enough weeknight recipe. Would probably make again

  • peaceoutdesign on May 20, 2025

    This recipe is made by the sweet tartness of the pineapple; without it, it wouldn't work. The mint sauce is good, but too heavy on the garlic. I used only two cloves, and that was enough. The picture in the book shows the meat really glazed up, I did not get this, and I think that it must be the photography? Maybe baste in pineapple juice?

  • molly17659 on January 19, 2025

    I really liked this recipe. A lot of flavor for very little effort. I made with beef (80/20) and I do think lamb would be better, but beef totally hit the spot. I'm 50/50 on the sauce. It was a nice compliment to the fatty meat and went well with the pineapple. I think I would have preferred something creamy if I wasn't having the pineapple.

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