Kabab

These kababs are made out of chopped beef to which I add lamb fat (my butcher here in Jerusalem sells chopped beef with some lamb fat, just for this purpose). It is not obligatory, but highly recommended!). Please don’t try to make these kababs with low-fat or non-fat meat…..

These are succulent and very tasty, and make for a wonderful meat dish at home, or on picnics, served in pita with a mound of greens (scallions, parsley, whatever you like), and grilled tomatoes,  served alongside the grilled kababs. Another delicious addition alongside the kababs can  be grilled onions – grilled in the oven, or on the outdoor grill if picnicking.

Although I am not much of a meat-eater, this is one of my favorite meals!

Ingredients:

For the Kababs:

• chopped beef mixed with some lamb fat (this adds wonderful flavor and is highly recommended!). If you prefer, though, you can do it with beef only, but make sure that the meat has some fat – otherwise I’m afraid that you’ll end up with dry kababs…
• one onion, chopped finely
•  1-2 garlic cloves chopped finely
• flat-leaf parsley (a large handful, or as much as you like), chopped finely
• a handful of pine-nuts
• salt to taste
• pepper to taste
• a splash of canola oil
• a splash of cold water

For serving:

• pita
• large handful of parsley and any other greens that you like
• scallions (green onions)
• grilled tomatoes
• grilled onions

Preparation:

1. Mix all the kabab ingredients together.
2. If possible, let stand in the refrigerator or at room temperature for about half an hour.
3. Form the kababs: take some of the meat mixture, and form it into egg-shaped forms.
4. Place on large non-stick baking pan (or line a baking tin with a non-stick liner).
5. Turn on the oven grill to 200 C (about 380 F), and put in the baking pan with the formed kababs.
6. Grill until they are browned on one side (this takes a few minutes), and then carefully turn the kababs over, and grill the other side for a few minutes. Be careful not to over-grill – they cook quite fast, since they are small (egg-size).
7. Serve with pita, grilled tomatoes, sliced scallions, and a pile of fresh flat-leaf parsley. It is also fun to grill onions (in the oven or on the grill) and serve it alongside the kababs.
8. Enjoy!