Grilled Beef Kebabs

Ingredients

• 1 kg finely ground meat
• 150 g fat
• 1 medium onion
• mixed-color bell peppers
• half a tomato half a tomato
• parsley
• 1 tablespoon salt
• 1 teaspoon black pepper
• 1 teaspoon paprika
• 1 teaspoon chili pepper
• 1 split pita bread / tannour bread or saj bread
• a little local olive oil
• a little pepper paste
• a little onion and lemon wedges
• 1 charcoal briquette

Instructions

1. Finely mince the onion on its own and immediately drain off its liquid.
2. Finely mince the bell pepper on its own and immediately drain off its liquid.
3. Finely mince the tomato, use half a tomato as specified in the ingredients, then drain off the excess liquid.
4. Finely chop the parsley with a knife after washing and picking it over beforehand.
5. Place the finely ground meat and fat in a mixing bowl.
6. Add the onion, bell pepper, tomato, and parsley to the mixing bowl.
7. Add the salt, black pepper, and paprika to the mixing bowl.
8. Knead the kebab mixture well by hand for about ten minutes, until it holds together.
9. Leave the kebab mixture to rest in the refrigerator before skewering.
10. Thread the kebab mixture onto a wide skewer or a regular skewer, wetting your hands with water while shaping it.
11. Shape each portion into an even cylinder on the skewer and press it at the top and bottom to secure the meat to the skewer.
12. Prepare the bread on the serving platter by spreading it with local olive oil and pepper paste, then add parsley, onion, and lemon wedges with a light sprinkle of salt, as instructed by the chef.
13. Arrange the skewers on a hot pan or over direct heat until the first side is sealed.
14. Turn the skewers to the second side until cooked through.
15. You may add a charcoal briquette with two drops of oil on it to give a grilled flavor, as instructed by the chef.
16. Serve the hot kebabs over the prepared bread.