Ingredients
- 2 lb. ground veal
- 1/2 cup minced parsley
- 1 cup minced white onions
- 1/2 whole white onion
- 4 tbsp fresh minced mint
- 1 cup whole wheat breadcrumbs
- 2 eggs
- 4 tbsp extra virgin olive oil
- 3 tbsp minced garlic
- 4 tsp kosher salt
- 2 tsp ground black pepper
- 1 tsp Coriander
- 1 tsp fennel
- 1 tsp cumin
- 1 tsp caraway
- 1 tsp dry ginger
- 1 tsp cinnamon
- 1 tsp cardamom
- 1 tsp allspice
- 1 tsp star anise minced
Instructions
- In a large mixing bowl combine all the ingredients (except the half an onion) and make sure everything is thoroughly mixed
- Refrigerate for 2-3 hours
- Grab a cookie sheet and spray with a little olive oil or spread with a paper towel
- Grab 12 stainless steel skewers and slowly mold the keftas on 2 skewers at a time in the form of a long sausage that is the length of the skewer (the idea of the 2 skewers at the time is to provide more structure and so they don’t spin)
- Place the sheet with the skewers into the fridge for about an hour covered
- Prep your grill to a temperature of 450 degrees and once temperature is reached use half the onion to cover all the grates several times (this provides a natural non stick coating as well as an additional flavor)
- Place skewers on the grates for 2-3 min each side and use a large spatula to flip (do not try to use the skewers as the meat may fall off)
- Cook to a minimum internal temperature of 160°F as measured with a food thermometer before removing meat from the heat
- Pair with some delicious pitas and Labneh!
