Debbie Kornberg finds BBQ synonymous with Israel. 

“Kebabs are a great dish to make for any social or family gathering but are most definitely a staple in Israel,” says Debbie Kornberg, chef, cooking instructor, and owner of SPICE + LEAF. “One can just walk through the public parks of Israel, and the wafting smell of grills red up throughout will make your mouth water.”

Traditionally, kebabs are made with ground beef, onions, lots of parsley and spices. Kornberg’s mixture gets formed into little patties and placed onto skewers so they can be cooked on the grill.

“Nowadays, there are many wonderful meat substitutes that can be used to accommodate the vegetarian/vegan lifestyle, and so everyone can be a part of the mangal celebration,” she says.

Meat Kebab Ingredients

2 lbs. ground beef (can substitute ground turkey or vegetarian meat

alternative)

1 bunch of Italian parsley, finely chopped (about a cup)

2 onions, finely chopped (about 2 to 2 1/2 cups)

3 garlic cloves, minced

2 Tbsp. SPICE + LEAF Kebab Blend

1 tsp. ground cumin

1 tsp. sweet paprika

1/2 tsp. ground cinnamon

Tahini Ingredients

1 garlic clove, minced

3/4 cup tahini paste

1 lemon

1 bunch of Italian parsley, finely chopped (about a cup)

1/2 cup to 3/4 cup cold water (test as you go)

Salt to taste

Meat Kebab Cooking Instructions

Preheat the barbecue to a high temperature. Mix all ingredients together well. Shape into round patties (or oval kebab patties, if using skewers).

Coat each kebab with a little olive oil cooking spray so it will not stick to the grill. Once the grill is hot, place each kebab on the grill. Cook at 450 degrees until you get some nice grill marks on each kebab. Flip kebab patties to the other side. Reduce heat and cook kebabs until fully cooked on the inside, with an internal temperature of 165 degrees.

Once kebabs are done, place on a serving plate and drizzle green tahini sauce on top or serve sauce on the side (recipe below). Kebabs pair well with potatoes, rice, hummus, cucumber-tomato salad and fresh pita bread. Enjoy!

Green Tahini Cooking Instructions

After using a food processor to mince the garlic clove, add tahini, parsley, the juice of one whole lemon, and 1/2 cup ice-cold water. Blend together and check the thickness of the tahini. If you would like it as more of a sauce and less than a dip, add more water until you get the consistency you desire.

Serves 6 – 8 people.