Written by Ethan Shohet
Photo courtesy of Pixabay.com
After every week I attended Temple, I made friends with an older man who created this recipe. For over four years, on Thursdays he would drive over an hour just to cook kabob for a group of young teens. After knowing him for so long, I decided to help him one night prepare all the food, and he taught me exactly how to make the recipe, skew the meat, and cook it.
Eventually, he moved cities with his brother which made his commute even longer, and it became difficult for him to attend every Thursday. Slowly he began coming less and less, and the Rabbi who owned the temple has asked me if I’d be able to make it for the group of roughly fifty teens because no one else knew how to correctly prepare and skewer the meat without it falling all over the grill.
I ended up taking on the task of preparing the meal, and it felt good to be part of the group every week to enjoy the food and to talk with the Rabbi and other members. I still keep in contact with the man (Farhad) and make his recipe whenever I return from college to see my family.
- 2 lbs ground beef
- 1 large white onion
- 1 tbsp each of garlic, salt, and pepper
- 1 tspn turmeric
- 8 flat kabob skewers
Directions (Completion approx. 1 hour):
- Using a food processor, grind up onion into fine pieces and begin mixing it with the ground beef.
- Add spices to the meat. Continue mixing together until you can stick in a finger and the consistency allows for meat to stick to your hand. If mixing takes too long, you can use the food processor to grind up the meat further (short bursts in the grinder).
- Let meat sit in the fridge for 10 minutes.
- Fill a cup with water and grab meat skewers.
- Dip the palm of your hand in water and begin shaping the meat onto the skewer. Clump meat around the skewer and slowly shape it into an even layer on both sides of the skewer (or it will fall off while on the grill).
- Cook meat on the grill while turning skewers every 60-90 seconds to evenly cook throughout.
- Bonus Ingredient: Add 1 tspn of Sriracha for a spicy kabob.