Middle Eastern ground beef kebab. We use naturally lean pasture-raised beef so I add olive oil to increase the moisture content and keep the patties nice and juicy. Be sure to refrigerate the meat mixture for at least two hours to firm up the meat and allow the seasonings to flavor the meat. I cooked these indoors on a cast iron grill, but they can be threaded on flat skewers and grilled. Formed into small meatballs, these make a great appetizer or addition to a middle eastern platter. Serve with soft pita bread.
- 2 lbs ground beef
- 1 small onion, grated
- large handful of chopped flat leaf parsley
- small handful of chopped mint
- 3 Tbsp olive oil
- 1/2 tsp ground cumin
- 1/2 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/2 tsp ground chile pepper
- Line a baking sheet or plate with plastic wrap or coat with oil. Set aside.
- Place all ingredients in the bowl of a food processor and pulse mixture until it is completely blended and the texture is fine.
- Wet you hands and rub them with oil. Shape meat into sausage shapes about 4 inches long and 1 inch in diameter. Place on oiled plate or tray and flatten slightly. Continue with the rest of the meat.
- Refrigerate for at least two hours. Longer is fine.
- Grill over medium heat, turning once, until meat is nicely browned on the outside, 6 minutes for pasture-raised meat, a few minutes longer for fattier meats.
|Amount Per Serving||%DV|
|Serving Size 126g|
|Recipe makes 8 servings|
|Calories from Fat 220||71%|
|Total Fat 24.47g||31%|
|Saturated Fat 8.43g||34%|
|Trans Fat 0.0g|
|Total Carbs 1.04g||0%|
|Dietary Fiber 0.3g||1%|