MEDITERRANEAN GROUND MEAT KEBABS ON SKEWERS

Mediterranean Ground Meat Kebabs on skewers image

Provided by Marilena Leavitt

Time 20m

Yield 6 kebabs

Number Of Ingredients 8

1 lb. ground meat (half lean beef & half pork shoulder)
1 cup chopped onion
2 med. garlic cloves
¼ cup chopped fresh parsley
½ tsp. salt
1 tsp. freshly ground pepper
½ tsp. ground cumin
½ tsp. ground sumac

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.