Grilled kebab is probably one of the most beloved dishes in the mediterranean region having many variations and unique flavors. I have tried countless recipes to find the perfect kebab, just like the ones I would always eat in the restaurants in Israel, and until I found this recipe in The Book of New Israeli Food
by Janna Gur, I was never really content with the results. I have served this dish at many parties and every time the reactions are phenomenal and everyone wants the secret! As a side note - I have tried many recipes from this book and one is better than the other! If you ever want to buy a book that is both gorgeous and delicious - I would definitely recommend this one, it is well worth the investment! Enough talking, let's get cooking!
by Janna Gur, I was never really content with the results. I have served this dish at many parties and every time the reactions are phenomenal and everyone wants the secret! As a side note - I have tried many recipes from this book and one is better than the other! If you ever want to buy a book that is both gorgeous and delicious - I would definitely recommend this one, it is well worth the investment! Enough talking, let's get cooking!INGREDIENTS
1kg fresh coarsely ground lamb (shoulder or thigh, with the fat)
2 large onions chopped coarsely
2/3 cup parsley chopped finely
1 cup pine nuts
1 tsp crushed black pepper
METHOD
1. Mix all ingredients and knead for 4-5 minutes.
2. Shape into long or round kebabs and thread onto metal skewers.
3. Grill for 3-4min on each side.
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