Kabab

• 2 pounds ground beef
• 1 pounds Lamb
• 1/4 cup chopped parsley
• 1 small minced onion
• 1 teaspoon salt
• 1 teaspoon pepper
• 1 teaspoon Middle Eastern spice
• 2 tablespoons flour
• 1 tablespoon sumac
• 1 Lemon

1. You will need one or more flat metal skewer (approximately 1 inch wide),
2. or any skewer will do (including bamboo skewers found in the oriental food
3. sections in some grocery stores).
4. Mix all ingredients except the sumac, kneed well.
5. Wet the palm of your hand so meat does not stick to it, take a portion of
6. meat to make a single servings (approximately 2-3 ounces).
7. Shape meat portion like a cylinder.
8. Drive skewer through it lengthwise.
9. Wet your palm and shape the meat evenly around the skewer to take its
10. shape. The individual kabob will be approximately 6-8 inches long.
11. If this is the only skewer you have, gently push meat out of skewer and
12. place on a tray.
13. Repeat until all meat is used up. If you have to stack kabobs on each
14. other, use plastic sheets to separate them.
15. Chill well in the refrigerator.
16. 15 minutes before serving time, broil, bake, or barbecue kabobs turning
17. once until done. Also broil several sliced tomatoes and-quartered onions.
18. Sprinkle with the sumac, and serve with Pita bread and green salad.

ground beef, lamb, parsley, onion, salt, pepper, eastern spice, flour, sumac, lemon

Taken from www.epicurious.com/recipes/member/views/kabab-50134296 (may not work)