Mix the mince with the parsley, onion, salt and baharat. Pass twice through a meat grinder with a fine attachment. Or prepare in 4 portions using a food processor. Knead to a smooth paste if using the meat grinder, if using the food processor, knead again from scratch so that the spices are evenly distributed. With moistened hands, shape 1 heaping tbsp. of the meat paste at a time around a long, sword-like skewer in finger-length pieces (about 10 cm). For long skewers, place two at a time; for short skewers, place one minced meat sausage at a time. Always moisten your hands. As soon as the skewers are prepared, place them over a roasting pan so that the edges are on two opposite sides. Prepare the charcoal embers and remove the broiler if possible. A rectangular broiler, such as the Japanese hibachi, works well because medium kebabs can be placed over it and you don’t need a broiler. Brush the kebabs lightly with oil and grill for 2-3 min, turning frequently to the other side. If it is not possible to grill them without a broiler, try placing the kebabs so that the meat comes to rest between the broilers. Slide the finished kebabs off the skewers and bring them to the table on the spot in warmed pita bread with salad ingredients. They can also be served on a plate with vegetables and salad garnish.
Serving : Par
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