Kabob

This is a great recipe for summer time because Kabob taste so good off of the grill. Thanks to my mother in law, Nina, for providing her popular recipe and making it with me.









​Serves 6 to 8

Ingredients
3 pounds lean ground beef
2 Medium onions
1 Medium tomato
1 cup whole parsley leaves
½ cup Bread crumbs (optional)
1 teaspoons ground black pepper
1 tablespoon salt
1 teaspoon baharat (middle eastern spice mix)
Instructions

• Peel the onion and cut in 8 pieces
• Peel tomato and chop
• Put onions in a food processor and pulse until finely chopped
• Remove onion from food processor and place in a colander. Squeeze out as much of the liquid as you can
• Put the parsley in the food processor and pulse a few times
• Add the tomato to the parsley in the food processor and pulse a few times
• Place the meat in a bowl and add the onion, tomato, and parse
• Mix with your hands until blended well.
• Add the breadcrumbs, salt, and pepper to the meat mixture
• Mix with your hands until blended well
• Knead the meat mixture for a few minutes by pressing down on the meat with your fists
• Grab a handful of the meat mixture and wrap it around a wide kabob skewer
• Shape the meat on the skewer by gently squeezing your hand over it so that it is about an inch wide and 8 inches long
• Gently remove the meat from the skewer and place on a tray. Reshape if necessary.
• Note - if you don’t have a skewer, you can shape into kabob without it
• Repeat until all the meat mixture is done
• Freezing -If you want to make ahead for another day (if not skip to next step)
  • Place kabob in a tray making sure not to let the kabobs touch each other and cover with plastic wrap or wax paper
  • You can layer more on top of each other as long as there is plastic wrap or wax paper in between the layers
  • Freeze for 24 hours in tray
  • After 24 hours, remove from tray and place in a freezer bag and return to freezer
  • Defrost before grilling
• Heat the grill
• Once the grill is hot, reduce temperature to low
• Grill the kabobs for about 10 minutes on each side

Serve with parsley, onions with sumac sprinkled on them, and other vegetables.
Serve with pita bread

You can also use this recipe to make Kufta. Just make into small patties and pan fry until browned on both sides. Kufta is usually eaten for breakfast with fried eggs and tomatoes.

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