I used to think kabobs referred to pieces of meat or chicken layered with veggies on skewers and grilled. This is a more Middle Eastern version, similar to a dish I once tried at an Israeli restaurant but adjusted to suit more Ashkenazic taste buds. Made with ground beef and subtle spices and barbecue sauce, even the pickiest eater will enjoy these. (To achieve real Middle Eastern flavor, you can substitute ground lamb for the beef and add whatever spices you enjoy.)
Yield: 8 kabobs
Mix all ingredients well by hand. Form into three-inch logs and push onto wooden skewers.
Heat a large skillet or grill pan to medium heat and spray with nonstick cooking spray. Cook kabobs for five to six minutes on each side, until desired doneness is achieved.
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Easy
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Easy
Medium
Medium
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Easy
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easy and delicious