Israeli Grilled Minced Beef Kabobs

Ingredients

2 pounds (1 Kilo) of ground beef (or half ground lamb)
2 onions, grated fine into the beef
Bamboo skewers, soaked in cold water, or use stainless steel skewers
1-2 bunches of parsley, finely minced, stems removed
1 tblsp cumin
2 tsp sea salt
1 tsp freshly ground pepper
Olive oil
Ice water

Kabob Meat

In a large mixing bowl, add the beef and/or lamb, grated onions, parsley and spices. Mix well with your hands (or wooden mallet or spoon) until a nice smooth paste; drizzle with a bit of olive oil. Use iced water to get the pastey texture.

Form kabob over the skewers into an small ball-oval shape; stack on a platter.

Grill the Kabobs

Meanwhile, prepare the barbeque. When the coals are ready, brush the rack with 1/2 onion dipped in vegetable oil. Stack the kabobs carefully onto the rack, taking care that the kabobs do not slip off the skewers. Cover with the barbeque lid and check the kabobs, turning as needed.

To Serve

The grilled kabobs are delicious with parsley dressing or humous/tahini sauce. Serve with roasted vegetables on the kabob as well (see recipe).