Go Back
Kebab on a Stick
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 20 minutes
Course Dinner, Main Course
Cuisine Mediterranean
Servings 3 people

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.

Notes

For instructions on how to make Tahini, check out Don't Buy The Dip.