Israeli Kabobs

Queen Butter-Bean's Note:

These have a very middle-eastern flavor. They taste just like something you could order at most Israeli/Mizrachi restaurants. When I was living in a mircaz klita (an absorption center for new immigrants) in Jerusalem, a Jewish-Iraqi family taught me how to make these for Shabbat. The lady shaped them into little footballs, but I just make small patties. These would be great on a grill as well! Enjoy.

• Total Time: 35 mins
• Prep Time: 15 mins
• Cook Time: 20 mins

Ingredients:

Serves: 6-8

Yield: 30.0 kabobs

• 2 lbs ground beef (or lamb)
• 1 minced onion
• 1 teaspoon garlic powder
• 1 teaspoon salt
• fresh ground pepper
• ½ cup fresh parsley , minced
• 2 teaspoons fresh mint (or dried)
• 1 teaspoon allspice
• 1 teaspoon cumin
• ½ teaspoon ginger
• 2 eggs , beaten

Directions:

1. Combine ingedients in a large bowl and mix well.
2. Form into oblong patties (or mini-hamburger shapes).
3. Place patties onto sprayed broiler pan and place in oven.
4. Broil for about 10 minutes on each side.
5. Serve with hummus, pita and Israeli salad!
6. B'tayavon!

Reviews

[Chef #1470474]

This is just like we had in Israel. I used half beef and half lamb, and grilled them. They have lots of flavor and I'll make them again and again (it will be part of my Middle Eastern Christmas dinner menu). Many thanks!

[Akikobay]

We picked this recipe because my kids loved your name. Boy, did we luck out. The meat was incredible. We used ground beef and we gave the onions a whiz through the food processor, used fresh garlic and ginger, but otherwise followed the recipe...including the hummus, Israeli salad and bread. Queen Butter-Bean, it was fantastic. Thank you!!

[BonnieZ]

We enjoyed this recipe. I did halve it with good success, and chose to grill the kabobs instead of broiling them. Thank Queen Butter-Bean for sharing the recipe.