Armenian Beef Kebabs

There's just something about food on a stick that gets people -- especially husbands and kiddos -- excited. When I saw this recipe in the July '09 issue of Woman's Day, I figured it would be fun to try and a new way to use ground beef. It didn't fail me!

Libby was absolutely fascinated by the skewers, and my husband loved it, too. I broiled the kebabs, as directed by the recipe, but next time I'm going to use the grill and keep the heat outside.

I tweaked the recipe, not because of MSPI but because I didn't have all the ingredients. I also explained some of the directions a little better. Here's my version below, but go ahead and try the original, too.

(Yes, I know the kebabs kind of look like something your dog might leave in the yard, but they really do taste good!) If you would rather not bother with the skewers, then just form the meat into patties, but like I said, the sticks make it fun!


Armenian Beef Kebabs
1 tbsp. dry minced onion
2 tbsp. finely chopped fresh basil
2 tbsp. finely chopped Italian parsley
1 tsp. minced garlic
1 tsp. ground cumin
1 tsp. paprika
½ tsp. salt
½ tsp. pepper
1 lb. lean ground beef
6 bamboo or metal skewers

Mix together all ingredients, except the beef, in a medium bowl until well blended. Mix in the beef.

Divide mixture into six equal portions (about 1⁄3 cup each). With hands, form each into a meatball shape, the force skewer through meatball. Then form the meat into a long sausage-like shape, about 1 inch thick, around each skewer.

Place skewers on a broiler pan and broil 8 to 10 minutes, turning once.

A note about skewers: If you use bamboo skewers, then make sure you soak them in water prior to putting the meat on them. This will keep them from catching fire.

Quick Start with MSPI Mama: This is one of my Quick Start recipes.