Originating in the Middle East and Asia, kebabs are popular meat dishes all over the world. They are a perfect base for all flavors, such as the tang of onions and the brightness of herbs. While typically threaded onto a skewer, kebabs can also be made into torpedo-shaped meatballs. Kids Advisory Board member Aleeza developed the recipe for these kebabs, which go perfectly with rice, pitas, and grilled vegetables.
Sharp knife (adult needed)
Tongs or 2 large spoons
- 1 pound ground beef or turkey
- 1/2 onion, peeled and finely chopped
- 1/4 cup cup finely chopped fresh parsley and/or cilantro leaves
- 1 large eggs
- 1/2 teaspoon finely chopped fresh ginger
- 1 teaspoon minced garlic or teaspoon garlic powder
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1/2 teaspoon red pepper flakes (if you like it spicy)
- 1/2 teaspoon ground turmeric
- 2 teaspoons vegetable or olive oil
- Plain yogurt, for dipping
Put the ground beef in the bowl and add the onion, herbs, egg, ginger, garlic, salt, black pepper, red pepper flakes (if using), and turmeric. Use your clean hands or the spoon to thoroughly mix the ingredients until you can see all of the various ingredients evenly speckled throughout the beef.
Use a tablespoon to scoop the mixture into your clean hand and shape it into an oval. Put it on the plate and repeat until all of the mixture is gone. You should have about 12 kebabs.
Put the skillet on the stove, turn the heat to medium, and add the oil. When the oil is hot, carefully add the kebabs using tongs or 2 large spoons. Cook until you see a nice brown crust on the bottom, about 3 minutes, then flip them over. Cook until browned on the other side, another 3 minutes.
Put the kebabs on a platter and serve right away, with yogurt for dipping.