When it comes down to grilling out at the Hammad house hold these kabobs are not only a specialty but also a favorite. Anytime I have my friends over for grill outs the kabobs win them over. You can find the recipe anywhere on the internet but not this special recipe, handed down through my family. What I am about to share is as authentic as it gets. This is to be prepped the night before grilling.
To serve 8 this recipe calls for:
- 2 lbs of ground beef
- 1 medium - large onion chopped into cubes
- 3/4 cup of FRESH parsley- remove from stem
- 1 tsp of salt
- 1/4 tsp of black pepper
- 1/4 tsp of allspice
- 1/4 tsp of cayenne
- 3 cloves of FRESH garlic
- Place chopped onion in a mechanical grater or processor and process it until it has the consistency of very thick slush.
- Place a few pieces of paper towels on a plate and spread the onions on the paper. The purpose of this is to remove the moisture from the grated onions. Let it sit for 10 minutes. Before removing the onion from the paper make sure to give it a few good dabs from the top as well. The point of this is to remove the moisture. It make all the difference
- For the next part you can combine the parsley, onions, garlic and meat in the processor or blender.
- Blend all ingredients until you can not make out the parsley anymore. It should only look like green specs when done.
- Once blended, place the extra ground meat in to a large bowl and put salt, pepper, allspice and cayenne.
- For the next part I suggest using any rubber gloves you have that are disposable or else your hand will smell for a while .
- Mix all the ingredients with your hands until it is completely mixed, then refrigerate over night.
- When skewering these the next day I suggest making the kabobs the size and shape of an over grown thumb, so that they stay better on the skewers.
- Grill them on a medium fire and DONT turn them before the first side is at least half cooked or else it will fall apart on the grill.
- Once all your sides are near half cooked, begin to roll them around to finish it off. You should be looking for a very dark outer color once they are cooked.