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Not your typical hamburger at all. A mixture of chopped meat and turkey for optimum texture and a tantalizing combo of spices make these kabobs an original and popular supper option. These were enjoyed by all ages!
1 pound (450 grams) chopped meat
1 pound (450 grams) chopped turkey
2 eggs
4 cloves garlic, crushed or 4 cubes Gefen Frozen Garlic
salt, to taste
pepper, to taste
1/3 cup chopped parsley (leaves only)
1 shallot or very small onion, diced
pinch cinnamon
1/8 teaspoon Gefen Allspice
1/4 teaspoon smoked paprika
1/2 teaspoon Hungarian paprika (paprika in oil)
2 pinches Gefen Oregano
full 1/2 teaspoon Montreal steak seasoning
2 pinches cayenne pepper
Soak 15–16 skewers in water for at least half an hour.
Mix all ingredients together well. Form into 15–16 balls. Thread each ball onto a skewer and shape into a two-inch (five centimeter) oval in the center of the skewer. Place skewers on a baking sheet, cover, and refrigerate for about 45 minutes, or even overnight.
Preheat oven to broil. (Make sure it gets good and hot before placing the kabobs inside.) Broil kabobs for 10 minutes on each side. If the tips of the skewers start to char, cover them with foil.
Serve with garlic aioli or a sweet chili sauce. Sometimes I’ll pour a little ketchup, mustard, chili sauce, and a tad of hot sauce in a bowl (all to taste) and serve alongside the kabobs.
Yields 15-15 kabobs
Food and Prop Styling by Renee Muller
Photography by Hudi Greenberger
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This is so delicious! I added some mayo to the sauce to make it more palatable for the kids.