1 large yellow onion, very finely chopped (about 2 cups)
1/4 cup finely chopped flat-leaf parsley, plus more for garnish
1 tablespoon finely chopped fresh mint leaves
1 large egg
2 teaspoons ground cumin
1 tablespoon paprika
1/2 teaspoon garlic powder
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
2 tablespoons tomato paste
Juice of 1/2 lemon
How to Make It
Line a baking sheet with parchment. Using your hands, mix all ingredients together in a large bowl just until combined (overmixing may toughen the meat).
Gently squeeze meat around 10-in. metal skewers to form log-shaped kebabs, each about 8 in. long. Put kebabs on baking sheet. Cover sheet with plastic wrap and, if you have time, chill 30 minutes to let flavors meld and firm up meat.
Prepare a gas or charcoal grill for high heat (450° to 550°; you can hold your hand 5 in. above cooking grate only 2 to 4 seconds) and grill kebabs, turning twice, until grill marks appear and meat feels firm, 8 minutes total. Sprinkle with parsley.
Make ahead: Make kebabs through step 2 and chill up to 1 day ahead.
Grilled these today at a family barbeque. I mixed 2pounds ground lamb with 1 pound of ground turkey. Everyone loved them. There were no leftovers to take home. Next time I make them, I will try them with a yogurt sauce.
Love the seasoning of the meat--didn't have to adjust them at all. I've tried this with 1/2 lamb 1/2 beef and also with ground turkey and it's great any which way. Didn't have any issues with the skewers (I used wooden instead of metal) and out of convenience ended up baking them instead of grilling.
Amazing recipe for a delicious dish. These are scrumptious kebabs. Incredible blend of flavors. Goes so well with the suggested Greek salad and the bulgar. Every time I've made this dinner, my wife (and mother-in-law and my toddler son) have been blown away. I will continue to make this dish. It's easy but also appropriate for special occasions.
This recipe is wonderful. I scaled down the meat to 2lbs and we didn't bother to skewer the meat, shaping instead into logs and bbqing that way. We will probably just do patties next time for convenience. Be sure to make the bulgur pilaf and save some leftovers for the bulgar kebab burritos - delicious!
This was a good, delicious meal. Because my boyfriend eats meat and I don't, I split the meal in half: 1 lb ground beef and 1 lb. ground soy "meat." It turned out great! We both enjoyed our own style of meat. I also grilled it on an electric, indoor grill and it was fine. I made it with the side dishes that were also included in this Sunset article: Greek Salad and Bulgar Wheat with Spinach (except I used Cous-Cous). I would prepare this again.