W30/D: Easy Peezy Turkish Kabobs

By Dski

Ingredients

• 1 lb grass-fed ground beef
• 1/2 onion
• several sprigs of mint
• 1 tsp cumin
• 1 tsp paprika
• 1 Tbsp oregano
• 1/2 tsp salt
• dash of black pepper
• 2 pinches of sage
• 1/2 tsp ground ginger
• 2-4 tablespoons of coconut oil, lard, or tallow

Preparation

Step 1

Cut up the onion, put it in a food processor with the mint and mix until it the onion is finely minced. Add the mixture to the ground beef in a mixing bowl.

Add the spices and mix together with your hands (I prefer to do it with one hand so I have the other free to other things that don’t require raw beef mess)

Roll a small handfull of beef into your hand and poke a skewer through the middle. I’m using metal skewers here, but wood would work just fine. If you decide to cook it in a pan, only put one kabob per skewer; if you’re cooking them on a grill, put as many as will fit on the skewer.

Heat up the oil in a pan on medium-high. You don’t want the heat to be so high that the onion and mint burn, nor should the oil splatter. Place the kabobs in, and rotate every few minutes until slightly undercooked. Remove them from the pan and let them sit for a minute or two to finish cooking. The worst thing you can do is to overcook these things. Enjoy with a little extra oregano on top.