Juicy Ground Meat Kabob

artSAVOR® SIGNATURE RECIPE

Grilled Middle Eastern Kabobs: Traditional lightly herbed meat scented with pepper, curry and turmeric. Lovely served with basmati rice and cooling spiced yogurt or wrapped in Lavash as a sandwich.

Seasons 3 Pounds of ground meat
Serves 12 - 24

RECIPE INGREDIENTS

1pk Kabob artSAVOR 20
3lbGround Meat or Poultry
1½C Onion, blended to a paste
3T Olive Oil
3 Lavash or other thin flat bread
3T Ghee* or Olive Oil, For drizzling
1C Parsley, Fresh, Chopped

KITCHEN ESSENTIALS

12 1½” X 20” Flat Stainless Steel Skewers
2 1” Square X 20” Stainless Steel Tube
13” X 18” Baking Tray

TIPS

For even flavor in every bite mix entire package with oil
Use artSAVOR 20 for any meat, poultry, meaty fish or as herbed oil
Add extra salt and pepper to your taste if desired

PREP

Empty entire package of artSAVOR 20 into a mixing bowl
Add meat and onion paste to bowl, mix well
Cover and refrigerate for an hour to increase flavor
Remove meat mixture from refrigerator and divide into 12 equal portions
Tap your fingers in oil to keep meat from sticking to your fingers
Form a cylinder of meat around each skewer
Rest skewers on edge of baking tray so meat doesn't touch, set aside

COOK

Place steel tubes on your grill about 10” apart and heat grill to medium high
Transfer each skewer onto grill
Rest skewers on the tubes so meat does not touch the grill, up to 6 at a time
Grill about 2 minutes on each side or until cooked through, do not over cook
Turn your baking tray upside down, place one Lavash on top of it
Remove skewers from the grill and rest them on the Lavash
Place the second Lavash on top of skewers, let them rest for a minute
Putting one hand on the upper Lavash, loosen up meat from skewers
Holding on to meat, carefully pull skewers out, repeat the same for rest of skewers
Cut each kabob in half, drizzle with melted ghee or oil, sprinkle parsley, serve