A classic Middle Eastern dish. There is hardly a restaurant in Israel which does not feature kebob at the head of its menu.
Mix meat with cumin, salt, pepper, and water. Knead well for 5 minutes. Add chopped onion and chopped parsley. Form a big ball and keep in refrigerator for 12 hours.
Before cooking, wet your fingers and form 3 in. x 1 in. stick-like hamburgers. Grill for 5-8 minutes. Turn from side to side until brown. Serve with fresh vegetable salad.
- 2 lbs. ground meat (beef or lamb)
- 1 tsp. ground cumin
- chopped parsley
- 1/2 cup water
- salt and pepper
- 1 large onion