This recipe was completely improvised at the last minute to use up some excess ground beef I had after making meatballs for a friend. I looked at my pantry and refrigerator and ten minutes later these kebabs were born. Everyone who ate them loved them. My mother used the recipe to make them for Thanksgiving with ground lamb instead of beef and grilled them on a outdoor grill, but I prefer the ones with beef and the kebabs hold up better on an indoor grill pan. So, here’s the recipe with beef. Feel free to try out with other meats like chicken or turkey too.
Middle Eastern Kebabs
Make ahead: You can grill the kebabs up to an hour before serving, then just warm them for an extra five minutes in the oven to finish when ready to serve.
Za’atar is an herb & spice blend found in Middle Eastern markets containing thyme, marjoram, oregano, sumac, toasted sesame seeds and other ingredients.
Harissa is a Moroccan chili paste found in Middle Eastern markets as well as many grocery stores
Serve the kebabs with a yogurt sauce by mixing Greek yogurt, 1 clove of grated garlic, chopped mint, salt & pepper.
Ingredients
- 1 lb ground beef (large grind if available)1 Tbsp Za’atar1 Tbsp Harissa1 Tbsp Sriracha sauce3 cloves garlic – grated or mashed1 inch piece of fresh ginger – grated½ Cup finely chopped cilantro2 eggs1/2 tsp fresh ground black pepper1 tsp salt (add per taste)
Directions
- Preheat oven to 375 F
- In a large bowl, combine all ingredients
- Mix with hands until just combinedForm small flat kebabs no more than 2 inches in lengthHeat an indoor grill pan on medium high heat, and spray with cooking oil or brush with canola oilPlace kebabs on hot pan and brown on one side (approx. 2 mins)Turn kebabs over and brown on the other side (approx 2 mins)Place grilled kebabs on a sheet pan in one layer and continue grilling till all are doneOnce all kebabs have been grilled, finish cooking in the oven for 5 – 8 minutesServe plain or on warm pita bread, with a minty yogurt dip (see notes above)
The Persnickety Palate 