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Recipe from: Mohammed<br />
Ingredients<br />
=1/2 kilogram Coarse ground beef<br />
=1/2 kilogram Coarse ground lamb<br />
= 1 Medium onion<br />
Serves 6<br />
=1 cup Parsley, chopped<br />
=4 Chilies, minced<br />
=4 Garlic cloves, minced<br />
4Mix the meat together in a bowl. Have a bowl of water for keeping<br />
your hands wet to the side.<br />
4Combine the onion, garlic, chilies, and parsley on a flat plate or tray.<br />
4Make the meat into 2 1/2 inch balls, one for each kabab. Take a ball<br />
and distribute the meat along the kabob stick, and then roll in the<br />
onion/garlic mixture.<br />
4Prepare charcoal; this should be a hot barbeque be- cause Kurds do<br />
not enjoy slow cooking on the grill. Re- move grill rack and place<br />
kabab as close to the flame as possible. Flip once.<br />
4Enjoy with a piece of naan and grilled tomatoes.
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