dinner · dairy-free
Israeli brisket and chuck kebabs
Coarsely ground brisket and well-marbled chuck seasoned with onion, parsley and warm spices, pressed onto skewers and grilled close over hot charcoal. Serve with pita, tahini and pickles.
- Time
- 40min
- Steps
- 5
Ingredients
Tick what you already have.
Allergens
Contains wheat and sesame.
Worked out from the ingredient names, so it can miss what a brand adds or what a factory handles. Swaps change it too. Always read the labels, and if an allergy is serious, check every product. Allergies, food safety and our disclaimer.
Shopping list
You have everything. Go cook.
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Equipment
You'll need: Blender or food processor, Grill or smoker, Skewers.
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Method
-
1
Grind the cold brisket and chuck together through a coarse plate (or pulse in small batches in a food processor).
-
2
Knead with the onion, parsley, salt and spices until tacky. Chill 30 minutes.
-
3
Shape onto flat skewers in long kebabs.
-
4
Grill very close to hot charcoal 6-8 minutes, turning, until charred and just cooked.
-
5
Serve with pita, tahini, pickles and salad.
