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These juicy little beef kebabs are made for your Shavous table, piled onto a board with all your favorite fixings. Packed with tons of flavor, they’re just the thing for sharing with family and friends. And the amba mayo? Do not skip it! It’s a tangy flavor bomb that steals the show.
20 mini pitas or 10 pitas, cut in half (gluten-free, if needed)
3 plum tomatoes, thinly sliced
6 Israeli pickles, such as Haddar, thinly sliced lengthwise
1 red onion, thinly sliced into half-moons
fresh herbs, for serving
techinah, for serving
Pereg Za’atar, for sprinkling (optional)
Pereg Sumac, for sprinkling (optional)
1 Spanish onion, quartered
8 cloves garlic or 8 cubes Gefen Frozen Garlic
handful of washed fresh parsley, leaves and stems
1 tablespoon paprika
2 teaspoons kosher salt
1 teaspoon black pepper
1 teaspoon chili powder
2 pounds (910 grams) ground beef and chicken mix
1/2 cup Gefen Light Mayonnaise
1/4 cup prepared amba
Preheat oven to 425 degrees Fahrenheit (220 degrees Celsius). Line two metal baking sheets with Gefen Parchment Paper and set aside. Soak 22 six-inch (15-centimeter) skewers in water for 15 minutes.
In the bowl of a food processor fitted with the S-blade, add the onion, garlic, parsley, and spices. Blend well.
Place the ground beef and chicken in a large bowl and add the mixture from the food processor. Using your hands, mix well until everything is fully combined.
Take two tablespoons of the meat mixture and shape into an oval over the pointy end of a skewer. Place on prepared baking sheet. Repeat with the rest of the meat.
Place one baking sheet in the oven. Bake for 35 minutes, or until slightly browned. Then broil for three to four minutes and remove from the oven. Repeat with the remaining baking sheet.
Place mayonnaise and amba in a container and mix well. Store in an airtight container in the refrigerator for up to one week.
Place the kebabs and pitas on a large serving platter. Add the accompaniments around them in small bowls and sprinkle with za’atar and sumac, if desired.
Prop Styling and Photography by Chay Berger
Food Prep by Leah Hamaoui and Shaindy Sturman
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