I am still exploring new flavor profiles and Middle Eastern foods seem to be exactly what my taste buds are screaming for. I’m loving how much flavor I find in every morsel I eat. One thing I have noticed is they add larger quantities of spices and herbs than I’m used to using. I’m always afraid of adding too much. This journey has shown me differently. Not only the quantity used but the combination of flavors. It’s SO good!
Not only am I exploring foods from other countries but I’m looking for anything that can be put on the grill or smoker. It’s just downright “HOT” in the south. My kitchen heats up quickly so the logical solution is to cook as much outdoors as possible. This recipe works to satisfy both my longings.
INGREDIENTS
1 pound ground beef
1/2 cup fresh parsley, finely chopped
1 onion, finely diced
1/4 teaspoon ground allspice
1 1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
pinch of cayenne pepper
Soak wooden skewers in water for at least 30 minutes.
Mix all ingredients together in a medium bowl. Form into golf ball sized meatballs. This will make it much easier to work with on your skewers.
Place 4 meatballs per skewer. With your hands, work the meatballs together by pressing together gently so they become one continuous piece of meat on the skewer.
Grill over medium to medium-high heat until the beef is cooked through.
I served these with homemade naan bread, tzatziki sauce, with chopped lettuce and tomato. I’m not sure this would be considered a true Lebanese way to serve but it was really delicious!
I can hardly wait to have these again!
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