Kabob is something that can be prepared with very few ingredients, but can elevate into a whole meal. I always like to serve it with a dipping sauce, such as tahini, or chimuchurri. Hummus and other Mediterranean dips pair well too. Serve alongside Israeli salad, couscous or rice, or arrange pitas and salads for a yummy sandwich bar.
In this recipe, I mix lamb and beef, but you can also do all beef if you prefer. These also freeze really well, so if you like to portion freeze – this is your jam!
- 1 lb ground beef
- 1 lb ground lamb
- 1 small onion, diced
- 4 tsp paprika
- 1 1⁄2 tsp cumin
- 1 1⁄2 tsp cinnamon
- 1⁄2 tsp cayenne pepper
- 2 tsp salt
- 1 tsp ground black pepper
- 3⁄4 cup mix of fresh mint, parsley, and cilantro, finely chopped
Combine all ingredients in a mixing bowl. Mix gently until incorporated but do not over mix. Form into logs, about 4 inches long and 1 inch thick.
Heat a barbecue or grill pan. Grill until cooked through, rotating, about 5 minutes per side.