Kofta Kabab by
2 lb fresh lean ground beef
1 lb fresh ground lamb
2 whole diced yellow onion medium size
1 whole tomato
3 cups or more flat-leaf parsley stems removed
Salt and pepper to tast
1/2 tsp ground cinimmon
1Ĺ tsp ground allspice
1/2 tsp cayenne pepper
1/2 tsp ground tumric
1/2 tsp ground nutmeg
1/2 tsp tumric
1/2 teaspoon ground cumin
(I use other spices mix t buy it from the Arabic store , itís called haft a kabab spice)
lb fresh lean ground beef
lb fresh ground lamb
whole diced yellow onion medium size
s or more flat-leaf parsley stems removed
Ĺ tsp ground allspice
Makes 12 kabobs
Soak 12 wooden skewers in water , remove from the water when you are ready to shape the meat Lightly oil the grates of a gas or charchol grill and preheat it to medium high for about 20 minutes.
In a food processor, chop the onion, tomato and parsley squeez the weater from the mixe
Then add the beef, lamb, and the spices. Bulss the processor until all is combined well,
Remove the meat mixture from the food processor and place in a large bowl. Mix more with hand until the mixture is ready to mold . Scoop the meat with an ice cream spoon and mold it on a wooden skewer. Repeat the process until you have run out of meat. For best results, make each kofta kebab is about 1 inch in thickness.
Lay the skewered kofta kebabs on a tray lined with parchment paper
Place the kofta kebabs on the lightly oiled, heated gas grill. Grill on medium-high heat for 4 minutes on one side, turn over and grill for another 3-4 minutes.
Serve the kofta kebabs immediately with pita bread, tahini and the fixings you prepared. See suggestions for sides and related recipes.