- 1 lb. extra lean ground beef
- 3 T. finely chopped chives
- 2 cloves garlic, finely minced
- 1 T. finely grated fresh ginger
- 1 tsp. ground cumin
- 1 tsp. ground coriander
- ½ tsp. allspice
- Pinch of cinnamon
- Salt and black pepper
- Olive oil, for brushing kebabs
Mix all of the kebab ingredients together in a bowl. Cover with plastic wrap and refrigerate for about an hour to absorb the flavors. (If you are using wooden skewers, soak them in water while you are refrigerating the meat.)
Wet your hands, and take out a small handful of meat mixture out of the bowl, then shape it into a kebab cylinder about 3 inches long. Press the kebab into the skewer, spinning the bottom of the skewer with one hand and making the final kebab shape with the palm of the other. Lay the kebabs down on a cookie sheet lined with a silicone baking mat or parchment paper, cover with plastic wrap, and refrigerate until ready for the grill. (This actually works best if the kebabs have at least a half hour to rest in the refrigerator before it's time to cook them.)
Preheat the grill to medium-high. Brush the kebabs with olive oil. Place on the grill and cook, with the grill lid down, for 2 to 3 minutes on each side, or until done to your liking. Turn only once.
- Yields: 10-12 skewers
- Preparation Time: 90 minutes