There is just something fun about eating meat on a stick.
The Kebab is very easy to make and you can change spices to fit your taste after some trial and error. Here I suggest a version that has a cinnamon taste which I think fits well with the cumin and nutmeg.
I suggest serving the Kebabs with a bowl of Tahini to dip them in.
The Meat – you should use minced meat from a fatty cut. You can use lamb, beef, or a combination of the two, for example, adding lamb fat to a beef cut. It is important to use a fatty cut or even add fat to the mix to make it at least 20% fat, otherwise the kebab will be dry.
If the kebab is too dry – go for extra fat next time or cook it to a lesser degree. Also, I add the salt just before placing the meat on the pan, to avoid moisture loss as much as possible.
The Cinnamon Stick – The cinnamon stick adds both fun to the dish and a cinnamon ting in the last bite. But it also has a downside, the meat close to the stick cooks slower as the cinnamon stick is not a good conductor of heat. If you like your meat well-done this is not really a problem, just cook it on lower heat as explained below. If you prefer your meat medium, then you may want to forgo the cinnamon stick, it will make the patty cook unevenly – some of it well done and some raw.
The Spices – Below I suggest my favorite mix of spices, but you can and should experiment until you find your favorite amounts and types. Besides those suggested below, you can try paprika – smoked or sweet, turmeric, chili, cardamom, coriander, and others.
Ingredients
- ½ kg minced meat (see suggestion above) [1 lb]
- 5 tbsp pine nuts (optional)
- 1 tbsp dried parsley
- 2 tsp crushed garlic
- ½ tsp ground cinnamon
- ¼ tsp ground cumin
- ¼ tsp ground nutmeg
- 10 cinnamon sticks (optional)
- salt
- canola oil
Instructions
Roast the Pine nuts
- Heat a small non-stick pan on low heat (with no oil).
- Add the pine nuts and let them roast until lightly browned – around 15 minutes. Mix occasionally to brown them evenly.
- When ready, take the pine nuts of the heat and let them cool.
- When they cool, crush them coarsely leaving some whole. You can place them in a plastic bag and use a heavy cup to gently crush them.
Prepare the Meat
- Mix the meat with the pine nuts and spices except for the salt.
- Roll the meat to even patties – around 9-10 patties. Stick the cinnamon stick inside each patty in the middle if using.
- Heat a non-stick pan over low-medium heat if cooking to well-done or a heavy pan on higher heat if cooking to medium/rare. Add canola oil to cover the entire pan with a thin layer.
- Salt the patties generously and add them to the pan.
- Roll the patties occasionally to brown them on all sides.
- If using low heat to fully cook the meat to well done with cinnamon stick, this should take 15-20 minutes.
- If cooking to medium/rare, it is best to use an instant thermometer to achieve the exact level of cooking you wish. Otherwise – it is trial and error until you get the timing right on your stove and pan.
- Serve with Tahini on the side.
