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Meat
Easy
4-5 Servings
Allergens 
No Allergens specified
1 Hour
Diets
Note: This recipe was excerpted from Taam L’Chaim (A Taste of Life), a cookbook of recipes from mothers who have lost children to terror.
The story of the kebab started when Ofir was a child. I was a working mother, and I spent many hours outside the home. My conscience always nagged at me; children need to eat a mother’s hot food. Every day I would come home from work and I wouldn’t even take off my shoes before I was in the kitchen making fresh food. Ofir couldn’t wait until this meal was served. He’d sidle up while I fried the kebabs and grab a hot piece straight from the pan.
1 pound (500 grams) ground beef
2 medium onions, finely diced
3 cloves garlic, crushed or 3 cubes Gefen Frozen Garlic
3 tablespoons parsley, chopped or 9 cubes Gefen Frozen Parsley
1 teaspoon salt
Pereg Black Pepper, to taste
1/4 cup oil, such as Gefen Canola Oil, for frying
skewers
4 medium potatoes, peeled and boiled
salt, to taste
1 tablespoon oil, such as Gefen Canola Oil
1 medium onion, sliced
2.2 pounds (1 kilogram) fresh spinach, coarsely chopped
In a large bowl, mix ground beef, onions, garlic, parsley, salt, and pepper until combined.
Form egg-shaped pieces, three inches long.
In a large frying pan, heat oil and fry kebabs until browned on all sides. Transfer to a plate and set aside. Reserve pan for the onion and spinach.
In a medium-sized bowl, mash the boiled potatoes. Season with salt and mix.
In the frying pan, heat oil and sauté onions until golden.
Stir in spinach and sauté another five minutes.
Make a bed of mashed potatoes on each plate. Form an indentation in the center and fill with spinach and onions. Thread kebabs onto skewers and place on top.
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