(This is a very old recipe that has been archived on the website, but I am leaving the printer-friendly recipe here so anyone who has enjoyed the recipe can still find it. You can use Amazing Recipes for Grilled Kabobs to find lots more ideas.)
- 1 pound ground beef
- 1/2 cup coarsely chopped pine nuts (see notes)
- 1 medium onion, chopped fine
- 1/2 cup chopped parsley
- 1 egg
- 1 tsp. salt (more or less to taste)
- coarse ground black pepper to taste
- 1/4 cup Newman’s Own Olive Oil and Vinegar Dressing (see notes)
- Spray grill with olive oil or non-stick spray, then preheat grill or broiler to medium high. (On the grill, you can only hold your hand there for a few seconds at that heat.)
- Coarsely chop onions, parsley, and pine nuts. Put them in the food processor and pulse until they’re more finely chopped.
- Add the hamburger, egg, and spices and pulse until the mixture is barely combined. (Don’t over-mix.)
- Form meat mixture into four cylindrical shaped pieces.
- If you have double skewers like I used or blade type skewers, thread kebabs onto skewers.
- If you’re using pre-soaked wooden skewers, I would use two for each kabob. (I would probably just cook them on the grill without a skewer if you don’t have one of these options.)
- Brush kebabs on both sides with vinaigrette dressing. (You can let them marinate in the dressing for a few minutes if desired.)
- If you want to baste the kebabs with dressing as they cook, be very careful because the dressing that drips down will flame up when it hits the hot underside of the grill.
- Lay kabobs across the grill grates to get crosswise grill marks.
- Cook, turning a few times, until the kebabs feel firm (but not hard) to the touch and the meat is well browned.
- We cooked the kebabs in these photos about 15 minutes, but cooking time will depend on the temperature of your grill, the temperature of the meat, and even the outside temperature if you’re cooking outside.
- This would be great served with Tzatziki Sauce
You can definitely use almonds or walnuts if pine nuts are not in the budget. I’m a huge fan of Newman’s Own Olive Oil and Vinegar Dressing (affiliate link) but for basting kebabs you can use any vinaigrette with not more than 2-3 grams of sugar per serving.
This recipe adapted slightly from How To Eat Better For Less Money (affiliate link) a very old cookbook that still has plenty of good ideas.