Recipes

Smash the garlic cloves, sprinkle with a generous pinch of salt, and, with the flat side of a large knife, mash and smear mixture to a coarse paste. Mix the paste and the remaining 1 tablespoon salt with the meat, onion, parsley, and spices.

Line a pan with aluminum foil.

Divide the meat mixture into 28 rough balls.

Shape each piece around the pointed end of a skewer (if using wooden skewers, soak them in water for 15 minutes before use), making a 2-inch oval kebab that comes to a point just covering the tip of the skewer.

Lay the skewers on the pan, cover, and refrigerate for at least 30 minutes and up to 12 hours.

Heat a grill pan over medium heat or prepare a grill.

Brush the pan lightly with olive oil.

Working a few at a time, grill the kebabs, turning occasionally, until brown all over and just cooked through, about 6 minutes.

Remove from heat and serve with tzatziki and bread.