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Meat
Easy
6 Servings
Allergens 
No Allergens specified
40 Minutes
Diets
2 pounds extra-lean ground beef
1 medium-sized onion, minced
1 medium-sized tomato, thinly chopped
3 to 4 parsley stems, thinly chopped
Gefen Salt, to taste
Pereg Pepper, to taste
1 teaspoon Baharat mix (allspice mix)
1 teaspoon Pereg BBQ Spice or Jerusalem spice mix
In a big bowl, thoroughly mix all the ingredients and make sure all seasonings are evenly distributed. Mix well again. (Keep the juices from the onion and tomato in the meat mix – they will contribute to its flavor.)
If grilling, make sure the grill is hot and oiled prior to placing the kebab on it. If broiling in the oven, place on a tray.
From the meat mix, create a small missile shape, as long as your finger, and as thick as three fingers put together, and place on the tray. Continue until all the meat mixture is used up. They should be broiled on 400 degrees Fahrenheit for about seven to 10 minutes. Keep in mind that each oven is different. To keep the kebab moist, check after a few minutes and check with a fork that no reddish juice surfaces. Do not overbroil.
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