Ingredients
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
1/4 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, food processor, or the flat side of a chef’s knife on a 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 bow. Form the mixture into 28 balls. Form each ball around the tip of a skewer and flatten into a 2-inch oval; repeat with the remaining skewers. Place the kebabs onto a baking sheet, cover, and refrigerate for at least 30 minutes, or up to 12 hours.
2. Preheat an outdoor grill for medium heat, and lightly oil grate.
3. Cook the skewers on the preheated grill and turn occasionally, until the beef has cooked, about 6 minutes for medium.
Optional cooking method. Preheat oven for 350, spray baking sheet with cooking spray, place kebabs on sheet, and cook for 25-30 minutes.