One of the places I’ve been lucky to visit is Tangier, Morocco, and I’ll never forget the tiny hole in the wall place with three tables and a couple of grills out front where I first ate ground meat kabobs. They tasted almost exactly like this recipe which I have adapted from Einat Admony’s cookbook, Balaboosta.
The flavor is definitely Middle Eastern with hints of cumin and cinnamon, but bright with the flavor of fresh herbs, too. You could also form this mixture into patties for a Mediterranean twist on a burger or make meatballs and serve them in pita.
Ground Meat Kabobs
- bamboo skewers (soaked in water) or metal skewers
- 1/2 lb. ground beef
- 1/2 lb. ground lamb
- 1/2 medium yellow onion, finely chopped
- 1 cup chopped fresh herbs (parsley, cilantro & mint)
- 1 Tbsp. olive oil
- 1 Tbsp. water
- 1 tsp. kosher salt
- 1/2 tsp. ground cumin
- 1/2 tsp. sweet Hungarian paprika
- 1/4 tsp. black pepper
- Place all ingredients in a food processor and pulse 5 to 10 times to combine well.
- Shape the meat mixture into cylinders, about 3 inches long and 1/2 inch in diameter.
- Thread onto the skewers and refrigerate until ready to use.
- Heat a gas grill on medium high or light a charcoal grill.
- When the grill is ready, place the kabobs over the fire and good until they are cooked through and charred on each side, about 6 minutes.
- Serve hot off the grill with tzatziki, salsa, hummus or your favorite dipping sauce.