Israeli Kabobs

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.

• Ready In: 35 mins
• Serves: 6-8
• Yields: 30-40 kabobs

Ingredients

• 2  lbs ground beef (or lamb)
• 1  minced onion
• 1  teaspoon garlic powder
• 1  teaspoon salt
•  fresh ground pepper
• 1⁄2 cup fresh parsley, minced
• 2  teaspoons of fresh mint (or dried)
• 1  teaspoon allspice
• 1  teaspoon cumin
• 1⁄2 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!