A very aromatic recipe. You'll love the smell and the taste. Serve with Greek yogurt, flatbread, lettuce, cucumbers and tomatoes that are coming out of the garden now.
4 cloves garlic, minced
1 teaspoon kosher salt
1 pound ground beef
3 tablespoons grated onion
3 tablespoons chopped fresh parsley
1 tablespoon ground coriander
1 teaspoon ground cumin
1/2 tablespoon ground cinnamon
1/2 teaspoon ground allspice
1/4 teaspoon cayenne pepper
1/4 teaspoon ground ginger
1/4 teaspoon ground black pepper
28 bamboo skewers, soaked in water for 30 minutes
Directions
1.Mash the garlic into a paste with the salt using a mortar and pestle or the flat side of a chef's knife on your cutting board. Mix the garlic into the beef along with the onion, parsley, coriander, cumin, cinnamon, allspice, cayenne pepper, ginger, and pepper in a mixing bowl until well blended. Form the mixture into 28 balls. Form each ball around the tip of a skewer, flattening into a 2 inch oval; repeat with the remaining skewers. Place the kebabs onto a baking sheet, cover, and refrigerate at least 30 minutes, or up to 12 hours.
2.Preheat grill to medium and oil grate to keep kebabs from sticking
3.Cook the skewers on the preheated grill, turning occasionally, until the beef has cooked to your desired degree of doneness, about 6 minutes for medium.
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