ISRAELI KABOBS
These have a very middle-eastern flavor. They taste just like something you could order at most Israeli/Mizrachi restaurants. When I was living in a mircaz klita (an absorption center for new immigrants) in Jerusalem, a Jewish-Iraqi family taught me how to make these for Shabbat. The lady shaped them into little footballs, but I just make small patties. These would be great on a grill as well! Enjoy.
Provided by Queen Butter-Bean
Categories Lamb/Sheep
Time 35m
Yield 30-40 kabobs, 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Combine ingedients in a large bowl and mix well.
- Form into oblong patties (or mini-hamburger shapes).
- Place patties onto sprayed broiler pan and place in oven.
- Broil for about 10 minutes on each side.
- Serve with hummus, pita and Israeli salad!
- B'tayavon!
Nutrition Facts : Calories 363.6, Fat 24.5, SaturatedFat 9.4, Cholesterol 173.3, Sodium 515.3, Carbohydrate 3.2, Fiber 0.6, Sugar 1.1, Protein 30.7
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