Merguez Kabob

by Soumeya | May 2019

• Prep time: 10 minutes
• Cook time: 30 minutes
• Inactive time: 0 minutes
• Total time: 40 minutes

Servings: 8

Ingredients:

• 10 cloves of garlic, minced *
• 1 shallot, minced *
• 3 tablespoons parsley, minced *
• 3 tablespoons cilantro, minced *
• 1 teaspoon coriander
• ½ teaspoon cumin
• ½ teaspoon caraway
• ½ teaspoon ground pepper
• 1 teaspoon paprika
• 1 teaspoon salt
• Optional: 2 teaspoons beet powder
• 1 pound ground beef, 85%-15% or leaner *
• 2 tablespoons olive oil

Instructions:

1. In a medium bowl, mix the garlic, shallot, parsley and cilantro. Combine to mix.
2. Add the cumin, caraway, ground pepper, paprika, salt and beet powder. Mix so the spices are integrated with the herbs.
3. Add the ground beef and using a spatula or fork mix to combine.
4. Shape the beef into 4 inch long kabobs. Don’t overwork the meat.
5. In a large sized skillet, heat up the olive oil until shimmering. Add the kabobs without overcrowding them and brown on all sides. Cover and let it cook for an additional 15 minutes or until the internal temperature reaches 165 F.
6. Remove from the heat and serve warm.

Notes:

1. Ground lamb is traditionally used for merguez and can be used in this recipe.

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