Makes 8 to 10 skewers
- 500 grams Ground beef
- 1 cup Onion chopped finely
- 1 tbsp Garlic grated
- 1 tbsp Ginger fresh grated
- 1/4 tsp Turmeric powder
- 1 tsp Cumin powder
- 1 tsp Cinnamon powder
- 1 tsp Paprika or cayenne - hot or mild
- 2 tbsp Lemon juice
- 1 tbsp Olive oil
- 1 cup Fresh herbs chopped (parsley, cilantro, and mint)
- 1/2 tsp Salt
- 1/2 tsp Pepper
Chop onions finely, grate the garlic, and ginger.
Place all marinade ingredients in a bowl.
Add the ground meat – and combine everything well.
Do not overwork the meat – mix just enough to combine everything.
This can be marinated for an hour, and up to 12 hours.
Drain soaked skewers and pat dry.
FORM THE KEBABS
Keep a bowl of water ready. Dip your hand in the water.
Take some ground meat in your wet hand, make a ball then a sausage.
Now thread a skewer thru the sausage. Then press and shaped the sausage to secure the meat around the skewer (about 6 to 8 inches) (See video).
Continue until all the kebabs are ready.
Heat a grill pan on medium-high heat.
Place skewers – do not overcrowd the grill.
Let cook for at least 3 minutes before you try to move it.
When it’s done on one side it will release from the pan.
Turn to the other side and cook for 2 more minutes.
As a guide, each skewer takes 5 to 6 minutes to cook on all sides.
The char marks can be controlled by raising and lowing the heat under the grill.
Serve with rice or pita and tahini.
Calories: 282kcal | Carbohydrates: 9g | Protein: 17g | Fat: 21g | Saturated Fat: 5g | Cholesterol: 44mg | Sodium: 207mg | Potassium: 366mg | Fiber: 3g | Sugar: 2g | Vitamin A: 150IU | Vitamin C: 4.8mg | Calcium: 80mg | Iron: 3.5mg