Seriously. You guys. Make this now. Husband wouldn’t stop eating well after he was full and the big kid even liked it!!!
- 1 lb ground beef
- 1/2 lb ground lamb
- 1 piece of bread toasted and then soaked in water
- 1 yellow onion diced
- 1 bunch parsley, chopped
- 3 cloves garlic
- 2 1/2 tsp shawarma spice or (1 1/2 tsp all spice, 1/2 tsp ground cardamom, 1/2 tsp cinnamon)
- 1/2 tsp nutmeg
- 1/2 tsp cayenne pepper (optional)
- 1/2 tsp smoked paprika
- salt and pepper
In blender or food processor, blend onions, parsley and garlic until finely ground.
Squeeze excess water from soaked toast. Add toast and spices to onion mix and blend until forms a paste.
If using a food processor , you can add the meat and pulse until combined. If using a blender, add meat to a medium bowl and mix in parsley toast mix from blender.
Once mixed, make 4” long, 2” thick meatball log. Place on parchment paper and refrigerate for at least 30 mins or up to 3 hours. Can be frozen at this point.
When ready to grill, take out meat from fridge. Preheat grill to 400 degrees. Using metal skewers, skewer logs. If your skewers are long, you can add one than one log.
Place on grill and close for 5 mins or until can easily be flipped. You should have nice grill marks around the logs. Cook until done.
Serve with pita or naan or both. Toppings include arugula or other salad mixes, taziki, marinated cherry tomatoes and red onions, whipped feta dip, and hot sauce.