Nicely Spiced Minced Meat Kebabs On Skewers (GF)

I sometimes like a little heat but often want my food to be nicely spiced with a wealth of flavor without the heat -that is to say, not spicy. These kebabs were born before Passover when I was playing around with not using breadcrumbs and didn’t wanna use potato starch either (clumping effect can be fierce) so I decided to go with mashed potatoes which makes them gluten free and ended up loving the consistency.

So now, I often do it even when breadcrumbs are available to me to use. You get a completely different texture that I really enjoy. I love to serve them on a small skewer both for presentation and cooking ease. The first thing you have to do is soak the wooden skewers in water so that they won’t burn, at least 20 minutes.

Then while they merrily soak, prepare your kebabs. Start with the potatoes, about 3 medium ones.

Peel, rinse and cube.

Throw in a nice wallop of salt to cook ’em in and boil till nice and soft. It’s okay if you wander off and they get a bit falling apart soft since we will mash them up. Just don’t let them burn.

Drain and put in a bowl and mash.

You don’t have to mash them to smithereens but try not to leave too chunky. Let them cool a bit and then add the spices – I double up on the garlic, both crushed and powdered for more depth of flavor.

shake ’em into your mash. Be generous. If you have to put in the chili powder, now’s your chance.

Then add the chopped meat (not too lean or it’ll be too dry) and mix in the egg (yes, one egg is sufficient here) and either with gloves or your clean hands, mix and squish it all up till smooth.

No worries if there are small bits of potato not fully mashed, it works.

Take a generous portion of mixture and form a sort of torpedo shape like so:

I take a piece of parchment paper and put it on a rimmed baking sheet and prepare the whole lot at one go. Now remember your soaking skewers? They should’ve been soaked enough by now. Pierce the kebabs in the center with the skewers and lay them down on the same parchment.

If the shape ain’t perfect, don’t sweat it. The cute skewers help distract people. 🙂

Now I don’t fire up the grill for these, I grill them under the broiler. Easy peasy. Grill for about 4 minutes on each side (everyone’s broiler is different. I usually broil them on 400 F or so, or low broil.) Keep an eye on them so they don’t overcook.

When done, either line them up on a platter on a pile of rice https://kosherfromjerusalem.com/2019/08/02/excellent-basic-brown-rice/or couscous https://kosherfromjerusalem.com/2019/09/12/fluffy-couscous/ or plate them individually. I love them with techina https://kosherfromjerusalem.com/2018/06/04/my-darling-eggplant-with-lucious-tehina-dressing/on the side. Delicious and simple.

Nicely Spiced Minced Meat Kebabs On Skewers (GF)

2 1/2 cups cooked cubed potatoes (about three nice  medium potatoes)
1 tablespoon chopped parsley
1 teaspoon chopped/crushed garlic
1/2 teaspoon salt
1 flat teaspoon paprika
1 flat teaspoon turmeric
1 flat teaspoon garlic powder
1 flat teaspoon cinnamon
750 grams/1.6 (or so) pounds chopped meat
1 egg
short wooden skewers (see pic above)

Soak your wooden skewers in water in a bowl big enough to hold them. Do this first since they need at least 20 minutes so they won’t burn.

Preheat your broiler to 400 F or low broil (know your oven).

Mash your cooked potatoes till fairly smooth but don’t make yourself crazy over it, a little bump or two never hurt anyone. Add all the spices (double garlic, not a mistake) and don’t leave out the cinnamon!! It adds tremendous flavor and is an integral taste in kebab.

Add the minced meat and the egg and using your clean hands (or gloves) mix merrily all together till smooth.

Line a rimmed baking sheet with parchment paper and form torpedo shaped kebabs using up all the mixture and take the skewers and pierce them in the middle and lay them in a row. (see pics above). Broil the kebabs for about 4 minutes on each side (gently turn over so they don’t fall off your skewers) or till nicely broiled. Serve on a bed of rice, couscous or plated with a dollop of fresh techina.