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Beef, Mushroom, and Millet Kebabs

Recipe photo courtesy of Bobbi Lin

Martha's take on the popular Saudi Arabian street food, kebab el mirou, uses protein-packed, mild-flavored millet as a binder. The meatballs are skewered with sweet shishito peppers and served with two easy-to-make dipping sauces.

Source: Martha Stewart's Cooking School, Episode 508


For the Tamarind Sauce

For the Tahina Sauce

For the Kebabs


Cook's Notes

If using wooden skewers, soak them in water for 30 minutes before grilling.

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How would you rate this recipe?
  • long.lindsay1
    2 OCT, 2017
    Saw Martha make this on TV and knew we had to try it. Straight forward to make and I had almost everything on hand. I don't care for dill so I used mint instead and added it raw with the meat. We we absolutely make these again. So flavorful.

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