Beef Kabob Recipe
This easy beef kabob recipe comes from my friend Sharon. Beef kabobs (or lamb) are extremely popular at Israeli barbeques, known as "al ha aish" or "mangal".
When the weather is warm and especially on Israel Independence Day (Yom Ha'atzmaut), Israelis can be found outside grilling on little portable grills wherever there is a spot of grass.
These kabobs can also be prepared on a stovetop in a regular frying pan or grill pan.
This kabob recipe serves 5 (approximately 3 kabobs each).
500 grams / 1 pound ground beef
1 large onion, finely chopped
Salt and pepper to taste
1 tablespoon oil (olive or canola)
1/2 cup fresh parsley, minced
1 clove garlic, minced (optional)
- Add the onion, garlic if you're using it, salt and pepper to the ground meat and knead until the onion is very soft and well absorbed into the meat.
- Add the oil and parsley and mix well.
- Form kabobs on metal skewers or individually (like small hot dogs) and grill on your bbq, or fry on a pan over medium heat until cooked to your preference.
If you get your meat fresh from the butcher, ask him or her to mix a little lamb fat into the ground beef.
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