Name: Mini Kebabs
Yield: 12 x 4oz patties
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

Helen Park

Servings/Yield

12 x 4oz patties

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

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!