Ground Meat Kebab
- 2 pounds fatty ground lamb or beef
- 1 small onion, finely chopped or grated
- large handful of chopped flat-leaf parsley
- large handful of chopped coriander
- handful of chopped mint
- ½ teaspoon ground cumin
- ½ teaspoon ground cinnamon
- ½ teaspoon ground ginger
- good pinch of ground chili pepper
- salt
Instructions:
The ground meat kebabs are deliciously aromatic—full of fresh herbs and spices. The meat is usually pressed around skewers and cooked over dying embers.
- Put all the ingredients together in a bowl. Mix well and work with your hands into a soft paste. Wash your hands and rub them with oil. Take lumps of paste the size of a tangerine and roll them into sausage shapes about ¾ inch thick, then press them around flat wooden skewers. Alternatively, shape the meat into burgers.
- Place the keftas on a heat-proof serving dish or on a piece of foil on a baking tray and cook under the preheated broiler for about 10 minutes, turning them over once, until browned on the outside but still pink inside.
- Serve hot with good bread and a salad of cucumber, tomato, and red onion, dressed with lemon juice and olive oil.