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Lamb + Beef Kabobs with Roasted Vegetables

by Chef Ana Pozo · Inspired With A Twist

Six lamb and beef kabobs on wooden skewers arranged across a round speckled ceramic platter

Ingredients

  • Ground beef
  • Ground lamb
  • Yellow onions, quartered
  • Garlic cloves
  • 1 whole bunch parsley
  • S + P
  • Ground allspice
  • Ground nutmeg
  • Paprika
  • Olive oil
  • Mint, you can use fresh or dried
  • 4 ripe but firm Roma tomatoes
  • 1 onion
  • 1 bell pepper, stem removed, deseeded and quartered
  • Olive oil to brush the vegetables
  • S + P

Instructions

  1. Finely chop the garlic, onion and parsley. Alternatively, you can use a food processor to do this.
  2. Add the beef, lamb and the spices. Run the processor until all is well combined forming a pasty meat mixture. If you’re doing this by hand, just mix all the ingredients in a bowl until everything is well combined and the meat looks almost pasty.
  3. Preheat the oven to 400.
  4. Take a fistful portion of the meat mixture and mold it on a wooden skewer. Repeat the process until you have run out of meat. For best results, make sure each kofta kebab is about 1 inch in thickness.
  5. Set the skewers on top of a roasting pan with a rack, so the meat does not touch the bottom of the pan. Continue making the rest of the kabobs. Place in the oven and roast for 25-30 min.
  6. To make the roasted vegetables, quarter the tomatoes, onions and bell pepper. Place in a small baking dish and add a few garlic cloves. Drizzle with olive oil and sprinkle with S + P. Place in the oven and roast until charred.
  7. Serve with Rice, roasted vegetables and pita bread
  8. Enjoy!