Herbed Meat Kebabs

Here is a fun alternative to burgers on the grill. As an added bonus we cleared out some of the mint that was crowding out some of the other garden herbs. This recipe comes from Einat Admony in her book, Balaboosta (page 138). The pairing of mint and cilantro may sound odd, but trust us, you’ll like it.
One tip: don’t try moving the kebabs for 5-6 minutes with grill on high heat. Once the kebabs are cooked on one side, they are easier to handle without falling apart. We served this in pita pockets with the next recipe, Spicy Grilled Salsa.


2 lbs. ground beef

1 medium yellow onion, finely chopped

1/3 cup finely chopped parsley

1/3 cup finely chopped cilantro

1 Tbsp + 1 tsp olive oil

1 Tbsp + 1 tsp water

3 Tbsp finely chopped fresh mint

2 tsp kosher salt

1 tsp ground cumin

1 tsp sweet paprika

1/2 tsp ground cinnamon

1/2 tsp freshly ground pepper


Put all the ingredients into a large bowl and mix well with your hands. Shape the ground beef mixture into cylinders about 3 inches long and 1/2 inch in diameter, put them on skewers, and keep refrigerated until ready to use.

When the grill is fired up, place the meat kebabs over the heat and grill them until well charred on each side, 4-6 minutes.

Serve these kebabs hot off the grill with a side of Spicy Grilled Salsa and Red Onion Parsley Salad.



Serves 6-8.

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