Mini Herb and Garlic Kebaburgers

The traditional way to make kebab is to wrap the ground meat around long, flat metal skewers known as shipudim, but I find this method challenging. The meat needs to be really finely chopped, and sometimes it has a hard time adhering to the skewers. Making patties and cooking them straight on the grill—like little burgers but so much better—makes this an easy every-night thing instead of a production.


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