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Nutrition Facts
Serving Size 1 (194g) Recipe makes 6 servings
Calories 363
Calories from Fat 220		(60%)
Amount Per Serving		%DV
	Total Fat 24.5g	37%
	Saturated Fat 9.4g	47%
	Monounsaturated Fat 10.6g
	Polyunsaturated Fat 0.9g
	Trans Fat 1.4g
Cholesterol 173mg		57%
Sodium 515mg		21%
Potassium 542mg		15%
Total Carbohydrate 3.2g		1%
	Dietary Fiber 0.6g	2%
	Sugars 1.1g
Protein 30.7g		61%
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Israeli Kabobs

Recipe #306351 | 35 min | 15 min prep | add private note

⁽²⁾ RATE IT NOW Print Recipe

By: Queen Butter-Bean
May 30, 2008

These have a very middle-eastern flavor. They taste just like something you could order at most Israeli/Mizrachi restaurants. When I was living in a mircaz klita (an absorption center for new immigrants) in Jerusalem, a Jewish-Iraqi family taught me how to make these for Shabbat. The lady shaped them into little footballs, but I just make small patties. These would be great on a grill as well! Enjoy.

SERVES 6 -8 , 30 -40 kabobs (change servings and units)

Ingredients

2 lbs ground beef (or lamb)
1 minced onion
1 teaspoon garlic powder
1 teaspoon salt
fresh ground pepper
1/2 cup fresh parsley, minced
2 teaspoons fresh mint (or dried)
1 teaspoon allspice
1 teaspoon cumin
1/2 teaspoon ginger
2 eggs, beaten

Directions

1
Combine ingedients in a large bowl and mix well.
2
Form into oblong patties (or mini-hamburger shapes).
3
Place patties onto sprayed broiler pan and place in oven.
4
Broil for about 10 minutes on each side.
5
Serve with hummus, pita and Israeli salad!
6
B'tayavon!

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Featured Reviews for This Recipe

From: Akikobay

On Sep 8, 2009

We picked this recipe because my kids loved your name. Boy, did we luck out. The meat was incredible. We used ground beef and we gave the onions a whiz through the food processor, used fresh garlic and ginger, but otherwise followed the recipe...including the hummus, Israeli salad and bread. Queen Butter-Bean, it was fantastic. Thank you!!

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From: BonnieZ

On Aug 20, 2009

We enjoyed this recipe. I did halve it with good success, and chose to grill the kabobs instead of broiling them. Thank Queen Butter-Bean for sharing the recipe.

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