Meatballs and kebabs
These patties are made by seasoning and reshaping ground meat cooked one day earlier, then grilling it. With no bread or bulgur, they come together quickly and are a practical way to use leftovers without waste.
Knead the leftover sauteed ground meat with the grated onion, crushed garlic, cumin, red pepper flakes, salt, black pepper, and parsley.
Shape the mixture into flat patties about the size of your palm.
Refrigerate the shaped patties for 15 minutes so they hold together.
Brush the grill with olive oil and cook the patties for a total of 15 minutes, until browned on all sides.
Chill the mixture before shaping or the patties may fall apart on the grill. If the sauteed meat is already salty, reduce the added salt.
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