Styling and photography by Hudi Greenberger

Meat and Turkey Kabobs

Not your typical hamburger at all. A mixture of chopped meat and turkey for optimum texture, and a tantalizing combo of spices, make these kabobs (also called “koftas”) an original and popular supper option. These were enjoyed by all ages!

Yields 15–16 kabobs

• 1 lb (450 g) chopped meat
• 1 lb (450 g) chopped turkey
• 2 eggs
• 4 cloves garlic, crushed
• salt and pepper, to taste
• ‎⅓ cup chopped parsley (leaves only)
• 1 shallot or very small onion, diced
• pinch cinnamon
• ⅛ tsp allspice
• ¼ tsp smoked paprika
• ½ tsp Hungarian paprika (paprika in oil)
• 2 pinches oregano
• full ½ tsp Montreal steak seasoning
• 2 pinches cayenne pepper

Soak 15–16 skewers in water for at least half an hour.

Mix all ingredients together well. Form into 15–16 balls. Thread each ball onto a skewer and shape into a 2-inch (5-cm) oval in the center of the skewer. Place skewers on a baking sheet, cover, and refrigerate for about 45 minutes, or even overnight.

Preheat oven to broil. (Make sure it gets good and hot before placing the kabobs inside.) Broil kabobs for 10 minutes on each side. If the tips of the skewers start to char, cover them with foil.

Serve with garlic aioli or a sweet chili sauce. Sometimes I’ll pour a little ketchup, mustard, chili sauce, and a tad of hot sauce in a bowl (all to taste) and serve alongside the kabobs.

Tip: Refrigerating kabobs before grilling them (the longer the better) ensures a crispy exterior. It’s worth the wait!

Note: These pair well with a simple Israeli salad — finely diced cucumbers and tomatoes, lettuce, onion, and sour pickle (optional but recommended), seasoned with olive oil, fresh lemon juice, salt, and pepper.

(Originally featured in Family Table, Issue 723)