Moroccan-Style Kebabs

1 lb (500 g) Ground beef (25% fat or 75% lean)
1 Cup Onion grated, to get all those lovely juices.
4 large Garlic cloves (finely minced)
3 inch Fresh Ginger, grated
¼ tsp Turmeric powder
1 tsp Cumin powder
1 tsp Cinnamon powder
1 tsp Paprika (or cayenne pepper)
2 Tbsp Lemon juice
1 Tbsp Olive oil
1 Cup Parsley, cilantro, mint, chopped (You can use all three, but any two works as well)
½ tsp Kosher salt
½ tsp Black pepper
1 Tbsp Harissa Olive Oil (no longer in stock) or Milanese Gremolata Olive Oil

10 bamboo Skewers (soaked in water for 30 minutes )
¼ cup Cooking oil (for grilling)

Preheat your oven to 400 degrees F.
Prep and then combine the onion, garlic, ginger, lemon juice, and all spices into a bowl. Mix well.

Keep ground beef in the fridge, as colder ground beef sticks to skewers better. Add the spice mix to the beef, and combine and mix until the beef proteins thicken. When combined well and proteins have thickened, form a 1/3 Cup size sausages with your hands, then slide each sausage onto the skewers.

Place kebabs on a sheet pan with parchment paper, and cook in the oven for 10 to 13 minutes, or until the internal temperature reaches 165 degrees F.

NOTE: if grilling, place the skewers on the grill and cook for 4 to 5 minutes on each side. Brush them with oil to keep them moist. The char marks can be controlled by raising and lowing the heat under the grill.

When done, serve with desired side dishes. Recommended: rice and a fresh Mediterranean-style salad.

Serves 2-3.

Altered from the original recipe by Veena Azmanov Ultimate Ground Beef Kebabs (Moroccan) - Veena Azmanov
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shipping notes

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