A Lebanese classic, these skewers are made by kneading ground meat with fine bulgur, onion, and parsley, shaping the mixture around skewers, and grilling it. The bulgur gives the meat mixture a whole-grain texture, and the skewers are easy to pack for work lunches.
Knead the ground meat with the fine bulgur, grated onion, parsley, cumin, red pepper flakes, and salt. Cover and let it rest for 15 minutes.
Take portions of the mixture and wrap them around the skewers in a long, flat shape.
Grill the skewers over medium heat for 20 minutes, until browned on all sides. Turn them carefully during the first 5 minutes.
Let the mixture rest for at least 15 minutes. If the bulgur does not absorb enough moisture, the mixture may fall apart on the skewers. Turn the skewers carefully; the meat mixture is fragile during the first 5 minutes. Allergen: wheat (gluten) in the bulgur.
Harcı tarifte yazan 15 dakika yerine 25 dakika dinlendirdim çünkü bulgurun tam su çekmediğini düşündüm, sonuç şişte hiç dağılmadı ve gerçekten daha sıkı bir doku aldı.
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