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Kefta/Kofta Kebabs (M, TNT)
Source: Unknown
Yield: 16, may be doubled, tripled, etc.

1 pound ground beef
1 tablespoon cumin
1 teaspoon salt
1 to 2 tablespoons water
1/2 cup chopped parsley

Preheat oven to 350°F.

Mix all ingredients together.

Roll the meat into a large ball; flatten into a round sort of meatloaf shape. Use a large knife to cut into eighths, like a pie. Divide each eighth in half and roll into a mini log shape. Lay them on cookie sheets (I used disposables). You can crowd them right next to one another.

When each cookie sheet is full, bake for about 7 minutes; turning the kabobs over in the middle.

When they are cool, pile them into an disposable foil baking pan (1/2 steam table size). Keep going until you're done; then freeze them.

On the day you need them, or one day before; remove from freezer and defrost in fridge. Every once in a while take the pan out a drop it on the counter to loosen them up so they separate. Grill as needed: 3 to 4 minutes.

Poster's Notes:
I make these kabobs all summer and used to make them for a large July 4th party (125 of my closest friends). No matter how many I make, there are never any left. I think my record was about 550.

I make them small (16 to a pound), so they are sort of bite sized and can fit into a pita. Pre-baking them halfway makes grilling them at the party a snap - they take about 3 to 4 minutes on the grill - important when you're feeding a crowd.

I serve these with pita, hummous, techina, Israeli Salad, and a big tray of pickles and olives. Like I said, there were never any left.

Posted by Gayle Schindler

Nutritional Info Per Serving: N/A