Cinna-Kabobs

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Wow! That is all I have to say. I saw this recipe on a different blog and tested it to give it a try. It was purely amazing. The Middle Eastern flavors in the meat gave it a different spin than my usual meatball.  The fact that they looked like little treats on a stick was an added bonus–I knew it would make my picky kids curious to try it.  I figured they wouldn’t go past the point of one bite, but they each had three kabobs!  And they were all happily “tooting” on the cinnamon sticks after they finished eating.  Dinner + Entertainment. 😉

In the photo you’ll notice that some of the kabobs are on cinnamon sticks, and some have skewers.  I decided to try this recipe on the fly, not realizing I would run out of cinnamon sticks (I think mine were from 2004!).  I just added cinnamon sticks to my shopping list, because I will definitely be making these again!

 

Cinna-Kabobs
Print Recipe
Servings Prep Time
12 people 5 minutes
Cook Time
30 minutes
Servings Prep Time
12 people 5 minutes
Cook Time
30 minutes
Cinna-Kabobs
Print Recipe
Servings Prep Time
12 people 5 minutes
Cook Time
30 minutes
Servings Prep Time
12 people 5 minutes
Cook Time
30 minutes
Ingredients
  • 1 lbs ground beef
  • 1/4 cup parsley chopped
  • 1 clove garlic minced
  • 2 tsp paprika
  • 1/2 tsp Cumin
  • 3 Tbsp sunflower seeds
  • 1/3 cup bread crumbs
  • 2 Eggs
  • 1 pinch salt & peper
  • 1 Tbsp Oil for frying
  • 12 cinnamon sticks
Servings: people
Instructions
  1. In a large mixing bowl, add the ground beef, parsley, garlic, paprika, cumin, sunflower seeds, bread crumbs, eggs, salt and pepper. Mix well using your hands (I suggest using latex gloves).
  2. Roll a piece of meat slightly larger than a golf ball in your palm to make it smooth. Poke a cinnamon stick into the meat and squeeze until it covers about half of the cinnamon stick evenly.
  3. Bring a large frying pan to medium heat. Add olive oil and the kabobs. Try to avoid crowding the pan.
  4. Fry for about 3 minutes, then flip. The meat should release easily from the pan. If not, it’s not ready to flip. Wait 30 seconds and try again. Cook the kabobs for about 2 minutes on all sides until it is evenly browned and cooked through.
  5. I served this with brown basmati rice, a fresh lemony cucumber salad and a purple cabbage slaw.
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One comment

  1. Hi Shoshie,
    I just came across this recipe. Did the meat taste cinnamon-y? How were the kabobs that were on the skewers tasty? And is it an appetizer or main serving? Thanks and chag sameach!

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