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Meat
Easy
4 Servings
Allergens 
No Allergens specified
1 Hour
Diets
It all started with a craving — not for something fancy, just something right. You know that kind of craving? The one that isn’t about food so much as feeling?
I wanted something that tastes like sunshine and smells like an authentic spice market. Something that absolutely bursts with flavor. I wanted to bring you kebabs that would transport you to any Sephardic gathering!
I threw together ground meat with cumin, coriander, cinnamon, garlic, and other warm spices and herbs. By the time the kebabs came off the grill — glistening, golden, and slightly singed in the best way — we had a full-blown gathering on our hands. People always seem to show up when something smells this good.
Honestly, that’s what I love most about food like this. It’s not plated in dots and smears. It’s loud, it’s warm, and it’s meant to be shared. These kebabs are my way of bottling summer.
So here’s to food that feeds more than hunger. Here’s to spices that smell like stories.
And here’s to summer, served on a stick, with a side of joy. It’s not really a recipe — it’s a feeling.
1 pound (450 grams) ground meat
1 small onion, finely diced
1 handful fresh parsley, cleaned
1 handful fresh cilantro, cleaned
3 cloves garlic, minced or 3 cubes Gefen Frozen Garlic
3 teaspoons sweet paprika in oil, such as Pereg
1 and 1/2 teaspoons salt
1/2 teaspoon black pepper
1/2 teaspoon Pereg Sumac
1/2 teaspoon ground coriander
1/4 teaspoon cinnamon
1/4 teaspoon cumin
1/4 teaspoon allspice
Preheat your grill to medium-high heat. If you’re using charcoal, let the coals get hot and ashy. You want steady heat — not a flamethrower.
If you’re using wooden skewers, soak them in water for 30 minutes so they don’t go up in flames.
Lightly oil the grill grates using tongs and a folded paper towel dipped in oil. This will keep the kebabs from sticking and will preserve those beautiful grill marks.
Mix all ingredients in a large mixing bowl. Divide the mixture into four. Wrap each portion of meat around a skewer.
Place the kebabs on the grill. Cook for 8–10 minutes, turning every two to three minutes, so each side gets some grill marks.
Let the kebabs rest for five minutes after grilling. This helps the juices settle in and keeps everything tender and delicious.
Serve with your favorite pita, laffa, or plain off the stick, with a salad on the side, obviously!
Photography by Chay Berger
Food Prep by Leah Hamaoui
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No eggs? Mixture isn’t sticking together well on the stick
I find them once I start really mixing the ground beef with my hands it usually starts to stick together. If you’re really having trouble, you could try to add an egg even though the recipe doesn’t call for it.