Mediterranean Ground Meat Kebabs On Skewers Recipes

Steps:

• Place the onion, garlic, parsley and all the seasoning in the bowl of a small food processor. Pulse until thoroughly mixed.
• In a large bowl, combine the ground meat and the onion mixture and mix thoroughly.
• Take a small spoonful of the mixture, flatten it into a tiny patty and cook in a small skillet. Taste and adjust the seasoning as needed.
• Refrigerate the bowl with the meat mixture for about two hours so that it firms up and is easier to handle.
• Divide the mixture into 6 portions and shape into 6 oblong patties. Place one patty on your hand and place the skewer on top. Press the meat mixture around the skewer and form it into the shape of a small sausage. Pinch the ends so that the meat sticks to the skewer. Continue forming the rest of the kebabs like this until there is no mixture left. (At this point you can loosely cover them and store them in the refrigerator to grill later in the day).
• Heat the grill. Once it is up to temperature, liberally oil the grill grates. Then place the kebabs on the grill for about 3-4 minutes on each side, depending on the size of the kebabs. If a grill is not available you can also cook the kebabs on a cast iron griddle.
• Serve with toasted pita bread wedges, tzatziki sauce, and a big summer salad on the side.

Steps:

• In a large mixing bowl, combine the meat, onion, garlic, cilantro, cumin, sumac, salt, Urfa pepper, black pepper, and cinnamon, if using.
• With your hands, thoroughly knead and massage the meat to incorporate the ingredients, about 4 minutes. Breaking down the meat will create a sticky, cohesive mixture that results in a pleasing springy texture. You can also combine everything in an electric mixer with the paddle attachment, in which case it will take only about 2 minutes. Chill the mixture for at least 2 hours or up to overnight.
• Wet your hands with cold water, then divide meat into 6 equal portions and mold each around a metal or soaked bamboo skewer (see Tip). Transfer skewers to a large plate or baking sheet. You can grill them right away at this point, or cover and refrigerate them while preparing the grill (up to 4 hours).
• Heat the grill to high. When the grill is hot, lightly brush the grates with oil, and add the skewers. Cook, rotating them carefully every few minutes, until evenly browned and slightly charred in places, about 5 to 10 minutes. Transfer to a platter and let rest for a few minutes. Garnish with more herbs, sumac and flaky sea salt, and serve.

Steps:

• Combine the beef, onion, parsley, cilantro, & spices in a large bowl, refrigerate for 1 hour.
• Wash your hands but don't dry them. Gently pack small amounts of the meat mixture around the skewers, forming a 4-inch long sausage shape on each skewer.
• Grill over charcoal, turning the kebab time to time so not to burn. Cook throughly. Serve with Recipe #260654 or some other dense bread.