Sunday, January 1, 2012

Yemeni Kabobs

3 lbs ground hamburger*
1-1/2 onion—chopped (scallions are best, minced white onion works fine)
1 bunch parsley, minced
½ bunch cilantro, minced
7 cloves of garlic minced
½ tsp black pepper
2 tsp salt
2 tsp ground cumin
½ tsp dried oregano

"Mix well with your hands.  Roll in balls and flatten.  Should be much smaller than a hamburger.  Cook in skillet or bake in oven until done.  It doesn’t take long." 

Note:  I haven't tried pan-frying or grilling these, but a 400 degree oven works well.  Bake for 15 minutes or so, drain whatever cooking liquid has leached from the kabobs, and then brown them under the broiler for a couple of minutes.

*I usually use ground venison or buffalo for these.  Because the meat is so lean I add about 1/4 cup olive oil and one egg.  Also, 2 lbs of hamburger instead of 3 seems to work fine just results in kabobs that are more herby and less meaty.

Uncle Abdo's recipe

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