Israeli Kebab

When I describe this meal to my (ashkenazi) family they say, “so it’s like hamburger in a different shape?” It’s kiiiiiinda like a burger, but SO much better. Really tender & even better - the BEST flavor. Mmmm I love kebab & always eat it with Israeli Salad. So fresh. Traditionally, Israeli kebab does not include jalapeño, but we both love spice so I added that in. Also, scallions + dill I made up, but it’s really tasty. Feel free to add or subtract “the extras” based on your preferred flavors. And you’ll notice in the pictures the onions are cut pretty big in comparison to the meat — I prefer it this way, but traditionally onion is chopped much more finely.

What You Need:

• 1 pound ground beef (ideally 20% fat)

• 1/2 yellow onion choopped

• 1/4 cup chopped scallions

• diced jalapeño for taste

• 1 tablespoon avocado oil

• 1/4 cup chopped parsley

• 3 cloves garlic chopped

• 1/4 cup chopped dill

• 1 teaspoon salt

• 1 teaspoon pepper

• 2 tablespoon turmeric

• 2 tablespoon cumin

• 1 tablespoon sumac

What to Do:

1. Preheat oven to 450

2. Spray a large pan (like pyrex) with avocado oil

3. Combine beef with all ingredients in a big bowl

4. Mix really well

5. Shape meat into 3 inch pieces

6. Place each on baking sheet, one right next to another

7. Bake for 7 minutes

8. Take out & flip to cook evenly

9. Bake for another 8 minutes

10. Let cool for 3-5 minutes before trying to move to a serving dish

11. Enjoy!!

    • Serve with hummus and/orrrr Israeli Salad