I love kebabs, which is why I can't help making them at any backyard party. These kebabs utilize the same combination of herbs that I add to many of my dishes: mint, parsley and cilantro. Here, the addition of grated onion keeps the meat moist. Even a well-fed sheikh would be proud of this dish!
You'll need about 35 skewers; if using wooden skewers, be sure to soak them for at least 1 hour in water first.
1. Put all the ingredients into a large bowl and mix really well with your hands. Shape the ground beef mixture into cylinders about 3 inches long and 1/2 inch in diameter, put them on skewers, and keep refrigerated until ready to use.
2. When the grill is fired up, place the meat kebabs over the heat and grill them until good and charred on each side, 4 to 6 minutes.
Serve these kebabs hot off the grill.
Excerpted from Balaboosta by Einat Admony (Artisan Books). Copyright © 2013. Photographs by Quentin Bacon.
"There's something so special about the sound [Spam] makes when it comes out of the can," says Aubry Walch, co-owner of Minneapolis-based The Herbivorous Butcher. "I just can't duplicate that." Aubry and her brother, Kale, sell a line of meat- and cheese-like products that are vegan.