Middle Eastern Ground Meat Kabobs

Perfect for stuffing in pita bread or rolling up in flat bread. 

Add some hummus, tahini or seasoned yogurt, plus  some fresh veggies

and you have a delicious and nutritious meal!

 Once the meat is seasoned and mixed, 

divide the meat mixture into 8 evenly sized balls.

Roll each ball into a log shape. Place in an oiled pan and chill. 

If broiling, they can be left in the pan, and if grilling, 

skewer the meat before chilling.

This recipe can be used with ground lamb, ground beef

or ground turkey.  Here I used ground turkey, because it is not 

too fatty, but the meat still remains moist when cooked. 

As Always, 

ENJOY!

Recipe Source: Coastal Living May 2012

INGREDIENTS

2 slices firm white bread torn into pieces

1 lb. ground dark meat turkey, lamb or beef

1/2 cup minced red onion

1/3 cup finely chopped flat leaf parsley (Italian)

2 Tbsp. sweet paprika

1/2 tsp. chili powder

1 Tbsp. ground cumin

1 1/2 tsp. ground corriander

1 1/2 tsp. ground cloves

1/2 tsp. ground nutmeg

1 tsp. ground cinnamon

1/4 tsp. ground cardamom

2 tsp. freshly ground black pepper

2 tsp. kosher salt

extra virgin olive oil, for brushing

Sauce or spread for serving: hummus, tahini, tzatziki or minted yogurt

Combine all ingredients except olive oil, stirring until well blended. Divide mixture into 8 portions and shape into long cylinders.  Chill for at least an hour. Brush with olive oil before grilling, or drizzle with oil before placing under the broiler.

Cook meat 6-10 minutes,or until cooked through,  turning once during cooking. 

Serve with sauce and flatbread.