• Cooking Time: 6
  • Servings:
  • Preparation Time:


Mmmmm...I'm a big fan! Again, not my own recipe, but adjusting the spices can make it your own.


  • Kebabs:
  • 4 cloves garlic
  • 1 tablespoon kosher salt, plus a pinch
  • 1 pound ground beef chuck or lamb
  • 3 tablespoons grated onion
  • 3 tablespoons chopped fresh flat-leaf parsley
  • 1 tablespoon ground coriander
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground allspice
  • 1/4 teaspoon cayenne pepper
  • 1/4 teaspoon ground ginger
  • Freshly ground black pepper
  • Olive oil
  • Tzatziki
  • Grilled flat bread of pita


  • 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.

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