INGREDIENTS

INSTRUCTIONS

:       In a large bowl, add ground meat and onion along with the garlic,
combine. Add all the seasonings, mix together as well, then last add the
bread crumbs to act as a binder for the Kebabs. As for the Shish itself, it
is a long strip of metal about an inch wide and roughly about 30 inches
length, resembling a sword. To place the meat on the Shish, take about a
pound and form it into a round ball, and press it up against the side of
the Shish. When it has gone about half way through, squeeze the meat back
together then continue to squeeze the meat up and down the Shish until it
is evenly distributed remembering to leave 4-5 in. on either end so that
there is a couple of places to prop the Shish above the grill. Roast the
Kebabs until the meat is to your desired doneness, turning frequently to
avoid burning. After Kebabs are done, slide them off the Shish onto a large
serving plate with warm pita bread. Serve along side a large Salata (Salad)
and some Turshi (Pickles and Pickled vegetables). Optional is a spice
called Sumag that is reddish/purple in color and a little bit bitter in
taste or maybe even Umba (Indian Curried Pickled Mangos).
Enjoy,
~ Steve -

A Message from our Provider:

“God weeps for you”