Ground Beef Kabob (8.488 out of 10)

If you like have kabobs from Mediterranean restaurants as we do, you’ll like this recipe. Brendan prefers that I use 80/20 or 70/30 ground beef, but that’s not realistic for a healthy lifestyle – point being that in a restaurant, you probably get the really fatty beef, so it might taste better than mine because I use the 93/7 beef.

1. I combined ground sirloin and ground lamb, finely diced onion, finely diced garlic and this Sadaf Ground Kabob Seasoning, which I purchased at the Phoenicia Grocery Store on Westheimer in Houston. Now, that I’m back home in Fort Worth, I guess I’ll order it online or take it over to Central Market and ask if they’ll start ordering it. I also added some garlic and onion powder and let the mixture come a bit closer to room temperature before placing the mixture on skewers in the shape of a sausage. I then grilled the kabobs until they had nice grill marks on them and were firm and then pulled them off and let them rest.
2. I then took fresh mozzarella and sliced it thinly, then spread the slices on a really good flour tortilla (not the yucky, typical super market flour tortilla) and placed it in a microwave until the cheese was melted. Next time, I’ll place it in the oven until the cheese is melted.
3. I placed the kabob (having taken it off the skewer) in the tortilla and served with mashed avocado. Would be good with hummus or baba ganoush as well.

The kabobs reheated really well and can be served a myriad of ways. Good for kids, too.