Prep 20 mins
Cook 10 mins
I was planning on making samosas, and got lazy....that's how this little recipe was born. :) Middle Eastern flavors formed into sausages and skewered.
- Combine all ingredients in a bowl and let rest in the refrigerator for about a half an hour.
- Form into sausage like shapes and thread onto skewers.
- Heat oil on griddle over medium heat and fry the kebabs, turning until browned on all sides and cooked through, about 10-15 minutes depending on thickness.
- Alternatively, you can grill the skewers (be sure to soak the skewers first if they are made of bamboo).
- Serve with lebne (cucumber, yogurt and mint sauce), or sliced cucumbers and tomatoes.
Very good...instead of beef, used ground lamb and dried rosemary instead of mint.
I feel awful giving a recipe 3 stars, but despite trying these twice and following the directions exactly, I just didn't find them as enjoyable as I'd hoped. I used lean ground beef both times, though, and will be trying them a third time with a mixture of ground lamb and beef.
These kebobs were really enjoyed. I did halve the recipe,using ground sirloin which can be dry, but the onion and egg (for which I used egg substitute)added enough moisture to solve that problem. Chose not to use the optional added oil. I enjoyed the mix of spices and also chose to add some fresh garlic, fresh parsley and cayenne to the mix as we both like our spice. I also have a bumper crop of mint right now so I used fresh instead of dry and the combination of it all was really great. Thank you Canarygirl for sharing the recipe.