Mini Kebabs

Name: Mini Kebabs
Yield: 12
Cuisine: Middle Eastern
Ingredients: 1 pound ground beef or lamb; ½ cup onion, small dice; ½ cup parsley leaves, roughly chopped; ½ cup cilantro leaves, roughly chopped; ½ cup mint leaves, roughly chopped; 1 Tbsp Pasha; 1 tsp fine sea salt; ½ tsp ground black pepper; ½ tsp ground cumin; Olive oil for cooking

Full of herbs and spices, these mini kebab patties (or kefte) are a delicious crowd pleaser. We chose Pasha for this one as it really brings bright flavor to the street food classic. You can grill them or cook them in a pan – it’s going to be your go to kebab. Keep reading below for tips on turning this into a braised dish.

Mini Kebabs

Rated 3.4 stars by 5 readers

Servings/Yield

12 x 4oz patties

Author

Helen Park

Ingredients

1 pound ground beef or lamb
½ cup onion, small dice
½ cup parsley leaves, roughly chopped
½ cup cilantro leaves, roughly chopped
½ cup mint leaves, roughly chopped
1 Tbsp Pasha
1 tsp fine sea salt
½ tsp ground black pepper
½ tsp ground cumin
Olive oil for cooking

View Cart (0) Checkout

Directions

Mix the ingredients together until just combined.
Shape the mixture into 12 little torpedo shaped patties.
Grill or roast them in a heavy bottom skillet with olive oil until nicely browned and cooked through.
Remove them to a platter to rest for 5-10 minutes.
Serve with an array of accompaniments!

Recipe Note

Recipe Notes

For those spices that typically aren’t eaten whole (black pepper, allspice, star anise etc.) it is convenient to keep a little bit ground and ready – just do small batches to keep things fresh. This is the grinder Lior recommends and uses for small needs. It’s a little quieter, utilizes good technology to help with even grinding, and has a removable container for easy cleaning and storage.

Variations and Ideas

To turn this into a tender braised dish, sear the kebabs in the pan and remove. Add 2 cups of tomato sauce and 1 cup of water to the pan with salt, pepper, and one more tablespoon of Pasha. Set the kebabs back into the pan and bring the pan to boil. Reduce the heat to simmer for 20 minutes or until the kebabs are tender and the sauce is seasoned with the flavor of roasted meat and pasha.