A juicy and flavorful ground beef kabob perfect for sandwiches, salads, or alongside rice or pasta this is what you want to enjoy on your summer grill!
1/4cgreen cubanelle pepper, minced (1/2 the pepper)
1/4cred bell pepper, minced (1/2 a pepper)
1/2cchopped parsley
1tbsptomato paste
1tbspred pepper paste
1tspsalt
1/2 tspground black pepper
2tspsumac
1tspall spice
1tsppaprika (smoked or sweet)
1tspAleppo pepper
1tbspolive oil or butter
15skewers (metal or bamboo)should soak bamboo skewers in water
extra pieces of pepper, quartered onions, and tomatoes, to grilloptional
To serve and garnish
1onion, sliced for garnish
1tsp sumac, for garnish
1tbspchopped parsley
pita bread
Instructions
Combine all ingredients, except for the quartered peppers, onions, and tomatoes.
Heat a cast iron griddle or fire up the grill until very hot
Shape the kafta mixture into a long hot dog shape around the metal skewer, or bamboo skewer. Flatten it just a bit so that it is not too thick. This ensures even cooking on both sides.
Place the skewers of beef onto the hot grill, along with the quartered vegetables if using them.
Rotate the skewers after about 3-4 minutes, checking for grill marks. Remove after cooking on each side for 4 minutes, or until cooked through. Be sure not to overcook, as it will dry out.
Arrange the onion slices on a platter, sprinkle with sumac and chopped parsley. Arrange the cooked kafta skewers and charred vegetables over the onions and serve with pita.