INGREDIENTS
1 LB ground beef (recommend 80% / 20% but feel free go leaner)
1 small onion finely grated
1 crushed garlic clove
3 - 4 TBSP minced parsley
1 tsp salt
1/4 tsp black pepper
PREPARATION
In a medium to large mixing bowl, combine the beef with the onion, garlic, parsley, and spices. Mix using your hands to ensure ingredients are thoroughly blended. Chill for a minimum of one hour and up to 24 hours.
Use handful of the meat mixture to form an oblong football shape. Continue to shape the kefta kabobs until it is longer and thinner, 5 inches. Repeat until all meat is rolled.
Start the grill, and turn down to medium heat. Place the kefta kabobs diagonally on the grill grates, close the lid and cook until charred marks show on the bottom of the kabobs. Turn and cook for another 5 minutes or until the meat reaches 135°F for medium rare and 145°F for medium.
Remove the kefta kabobs from the grill and serve on a platter. Feel free to brush them with olive oil and lightly dust with sumac, Aleppo and/ or chopped fresh mint. Serve immediately.
Sahtain 👌🏼