Kabab

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   You will need one or more flat metal skewer (approximately 1 inch wide),

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   or any skewer will do (including bamboo skewers found in the oriental food

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   sections in some grocery stores).

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   Mix all ingredients except the sumac, kneed well.

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   Wet the palm of your hand so meat does not stick to it, take a portion of

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   meat to make a single servings (approximately 2-3 ounces).

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   Shape meat portion like a cylinder.

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   Drive skewer through it lengthwise.

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   Wet your palm and shape the meat evenly around the skewer to take its

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    shape. The individual kabob will be approximately 6-8 inches long.

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    If this is the only skewer you have, gently push meat out of skewer and

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    place on a tray.

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    Repeat until all meat is used up. If you have to stack kabobs on each

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    other, use plastic sheets to separate them.

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    Chill well in the refrigerator.

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    15 minutes before serving time, broil, bake, or barbecue kabobs turning

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    once until done. Also broil several sliced tomatoes and-quartered onions.

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    Sprinkle with the sumac, and serve with Pita bread and green salad.

* Per serving · 4 servings · Values may vary.

No additional tips available.