This kebab dish is not spicy, yet it is pleasing to your senses. The meat is kneaded along with the dill weed, parsley, hamburger bun, egg, cumin, paprika, garlic powder, black pepper and onion powder, making it more savory and flavorful. The meat mixture is shaped in a long and narrow tube and thread onto a wooden skewer.
Servings: 4 to 6
- ½ pounds ground 80% lean beef
¼ cup chopped dill weed
1/3 cup chopped Italian parsley leaves
2 plain hamburger or hot dog buns
- teaspoons salt
1 tablespoon sweet paprika 2 tablespoons garlic powder 2 teaspoons black pepper
- tablespoon cumin powder
- tablespoons onion powder
25 pieces wooden skewers
Soak the wooden skewers in a large pan with water to prevent burning during cooking.
Wash the dill weed and parsley, shaking out excess water. Discard the stems. Finely chop the leaves and place them in a large mixing bowl of a stand mixer with a dough hook attachment.
Add the beef, hamburger or hot dog buns, salt, egg, sweet paprika, garlic powder, black pepper, and cumin powder.
Process the mixer on low until the ingredients are kneaded for twenty minutes, pushing the mixture to go back to the center for an even mixture.
If you are not using a stand mixer, knead the mixture manually using rubber gloves for twenty minutes.
When the consistency of the mixture is similar to dough, cover with plastic wrap and let rest in the fridge for 30 minutes.
Heat up the grill.
Equally divide the meat mixture into 25 portions.
Now is the time to thread the meat mixture by holding a skewer with your hand. Pick up 1 ball with the other hand. Open and close your hand and mold the meatball along the skewer to create a narrow, long tube and taper the ends to adhere to the stick.
Place the kebabs in rows on top of each other while waiting for the coals to burn down a little to evenly grill.
When using a gas grill, set it on high and then when cooking, reduce heat to medium.
Arrange the skewer slightly diagonal to the grill grate for nicely sear lines while touching the grill. Cover and cook for three to five minutes per side. Flip the kebabs with tongs to the opposite diagonal to cook the other side.
Garnish with fire roasted tomato wedges and hot green peppers.
Serve Urfa kebabs warm with bulgur wheat pilaf, rice pilaf or potatoes. Serve!
Nutritional Information: 602 calorie; 32.4 g fat (11.7 g saturated fat); 192 mg cholesterol; 2050 mg sodium; 24.2 g carbohydrate; 3.3 g dietary fiber; 5.1 g total sugars; 52.3 g protein.