Ingredients
Scale
Creating this dish is akin to painting a memory, and each ingredient plays its part in the masterpiece. Here’s what you’ll need:
- 1 pound ground beef
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon fresh parsley, chopped
- 1 tablespoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon cayenne pepper (optional, for a bit of heat)
- Salt and pepper to taste
- 1 tablespoon olive oil
- 8 wooden or metal skewers
If you find yourself without fresh parsley, dried can be used in a pinch, though the fresh touch does add a burst of flavor reminiscent of picking herbs fresh from the garden with my mum.
Instructions
Cooking these kabobs is like revisiting a cherished chapter from my childhood, each step bringing you closer to a comforting meal.
- Preheat your grill to medium-high heat. If using wooden skewers, soak them in water for at least 30 minutes to prevent burning.
- In a large bowl, combine the ground beef, onion, garlic, parsley, cumin, coriander, cayenne pepper, salt, and pepper. Mix until well combined but be careful not to overwork the meat, as this can make the kabobs tough.
- Divide the beef mixture into 8 equal portions. Shape each portion into a sausage-like form around a skewer, pressing firmly to ensure it adheres well.
- Brush the kabobs lightly with olive oil. This was a trick my mum taught me, ensuring that the kabobs stay juicy and develop a beautiful char.
- Place the kabobs on the grill. Cook for about 4-5 minutes on each side or until they are browned and cooked through, with a slight char on the outside.
- Remove from the grill and let them rest for a few minutes before serving, allowing the juices to redistribute and the flavors to mingle perfectly.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
