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: In a large bowl, add ground meat and onion along with the garlic, combine. Add all the seasonings, mix together as well, then last add the bread crumbs to act as a binder for the Kebabs. As for the Shish itself, it is a long strip of metal about an inch wide and roughly about 30 inches length, resembling a sword. To place the meat on the Shish, take about a pound and form it into a round ball, and press it up against the side of the Shish. When it has gone about half way through, squeeze the meat back together then continue to squeeze the meat up and down the Shish until it is evenly distributed remembering to leave 4-5 in. on either end so that there is a couple of places to prop the Shish above the grill. Roast the Kebabs until the meat is to your desired doneness, turning frequently to avoid burning. After Kebabs are done, slide them off the Shish onto a large serving plate with warm pita bread. Serve along side a large Salata (Salad) and some Turshi (Pickles and Pickled vegetables). Optional is a spice called Sumag that is reddish/purple in color and a little bit bitter in taste or maybe even Umba (Indian Curried Pickled Mangos). Enjoy, ~ Steve -
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