Kebabs, hummus, & Israeli salad, oh my!

Middle Eastern cuisine is a big favorite around here, and what could be tastier than some ground meat kabobs. I like to use either chicken or turkey, but traditionally beef or lamb is called for. Whichever meat you choose, you will find that the spices and herbs inside these kabobs create the kind of pleasing combination of flavors on your palette that make you feel glad to be alive. (can you tell how much we love them?) I like to serve this with my Israeli salad and some homemade hummus (recipe to follow). Coupled with warm, freshly baked pita, this meal is not only a food habit you won’t want to break, but it’s healthy, too. Make a lot - it disappears fast! Enjoy!

Ground meat kabobs

2 pounds ground meat (you choose - turkey, chicken, beef, lamb)

1 onion, minced

1 teaspoon garlic powder

1 teaspoon salt

freshly ground pepper, to taste

2 teaspoons fresh parsley, minced

2 teaspoons fresh mint, minced

1 teaspoon allspice

1 teaspoon coriander

1 teaspoon cumin

1/2 teaspoon ginger

2 eggs, beaten

Preheat your oven to broil, and place the oven rack 6″ from the heat source.

Combine all ingredients in a large bowl, until uniformly mingled. Form into oblong patties, a healthy handful for each patty. Place patties on your sprayed broil pan, and place in oven.

Broil for approximately 10 minutes, until the patties start to nicely brown, then flip them all over and broil about another 10 minutes. Serve immediately. Makes about 8 patties.

Note: these also work out fabulously on the grill!

Hummus

2 cloves of garlic

1 scallion, cut into 2″ pieces

2 15-ounce cans of garbanzo beans, rinsed and drained

5 tablespoons lemon juice

5 tablespoons tahini

3/4 teaspoons salt

1/2 teaspoon cumin

Place the garlic, and scallion in your food processor, and process until minced. Next add the rest of the ingredients and process until pureed. Refrigerate until ready to serve. Makes about 3 cups.