Folklore says that kabobs were invented by medieval Turkic or Persian soldiers who used their swords to grill meat over open fires. Today, skewered kabobs have been adopted all around the world with each country adding its own twist.
Our shish kabob recipe uses a dash of cumin to create an intense flavor paired with locally-sourced ground beef from Rancho San Julian, fresh onions, and eggs from Dare to Dream Farms.
- To make the beef mixture, combine the grated onion with the beef. Season with salt and pepper. Add beaten egg and breadcrumbs (use a stale piece from any white or wheat loaf and grate with a box grater to make about 1/2 C of crumbs). Gently mix all the ingredients together, shape onto the skewers like a kafta and then grill. (This means a row of little meatballs on the skewer – if you do not have the skewers, simply grill them as little patties or pan-fry and roast them as meatballs).