Armenian Kababs

admin, May 28, 2014

Serving Size: Serves 8

Ingredients:

  1. 3 pounds ground lamb or sirloin
  2. 1 large yellow onion, very finely chopped
  3. 1/4 cup finely chopped flat-leaf parsley, plus more for garnish
  4. 1 tablespoon finely chopped fresh mint leaves
  5. 1 large egg
  6. 2 teaspoons ground cumin
  7. 1 tablespoon paprika
  8. 1/2 teaspoon garlic powder
  9. 2 teaspoons kosher salt
  10. 1 teaspoon freshly ground black pepper
  11. 2 tablespoons tomato paste
  12. Juice of 1/2 lemon

Directions:

  1. Line a baking sheet with parchment. Using your hands, mix all ingredients together in a large bowl just until combined (overmixing may toughen the meat).
  2. Gently squeeze meat around 10-in. metal skewers to form log-shaped kebabs, each about 8 in. long. Put kebabs on baking sheet. Cover sheet with plastic wrap and, if you have time, chill 30 minutes to let flavors meld and firm up meat.
  3. Prepare a gas or charcoal grill for high heat (450° to 550°; you can hold your hand 5 in. above cooking grate only 2 to 4 seconds) and grill kebabs, turning twice, until grill marks appear and meat feels firm, 8 minutes total. Sprinkle with parsley.

 

Tips:

Make kebabs through step 2 and chill up to 1 day ahead.

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