I have been meaning to add this recipe for awhile now. I make this quite a bit since it’s one of the things my picky son loves. Shish kabob is really easy to make, but a lot of people seem to have an issue with getting the meat to stick to the skewer. There are two factors that play into this so you have to make sure to do those. One you must use fresh meat. The frozen meat that is dethawed will end up being to wet and will just not hold. And the second is that the longer the meat is refrigerated the more it will stick. I always make the mixture the night before and let it sit in the fridge overnight. I would suggest that, but if you’re in a rush just go with the directions I have provided below. I always serve Arabic white rice, shish tawook and vegetables with this dish, but really it does with almost everything.
1 kilogram ground lamb
1 medium white onion
1/2 cup chopped parsley
2 cloves garlic
2 tablespoons olive oil
1/2 tablespoon ground cumin
2 teaspoons ground coriander
salt and pepper, to taste
1. In a food processor add onion, parsley, garlic, cumin, coriander and olive oil. Mix until a paste like mixture forms.
2. In a large mixing bowl add ground lamb, spice mixture, salt and pepper. With your hands mix well. Cover bowl and place in refrigerator for at least a few hours.
3. In a small bowl add water. Wet your hands and form meat around skewers lightly pressing meat and making sure to wet hands each time. Place in refrigerator for 30 minutes and after you remove them you can shape in a swirl with wet fingers.
4. Place the kabobs on a grill or into oven and allow to cook until meat is no longer pink, about 20 minutes.
Yields: 6-8 servings