Meatballs and kebabs
These skewered meatballs from southeastern Turkey take skill to make: leftover ground meat is worked again with the back of a knife, then kneaded with spices. Shaped into long, thin kebabs and grilled without added oil, they remain low in calories.
Finely chop the leftover cooked ground beef again on a large board with a curved meat-chopping knife, or two large knives, until the fibers break down and the mixture is almost paste-like.
Add the grated onion, parsley, pepper paste, Turkish red pepper flakes, cumin, salt and black pepper. Knead firmly with the heels of your hands until sticky.
Press portions of the mixture onto flat metal skewers in long, thin shapes. Smooth the meat firmly around the skewers so it does not fall off.
Cook the skewers on a hot grill without added oil for 8 minutes, turning occasionally, until lightly browned outside and still juicy within.
Keep your hand wet while chopping the ground meat so the meat does not stick to the knife. Very thin ends dry out quickly on the grill, so keep the mixture an even thickness along each skewer.
Zırh bıçağım olmadığı için iki bıçakla kıymayı dövdüm ama tam macun kıvamına getiremedim, hâlâ küçük et parçacıkları kalıyordu; bu şişten düşmeme açısından sorun yaratır mı, yoksa biraz kabalık normal mi?
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