12 ounces extra-lean (92% lean) ground beef

2 tablespoons finely chopped mint or parsley

1 tablespoon minced green onion, white part only

1 garlic clove, finely chopped

¾ teaspoon salt, plus more for the salad

¼ teaspoon black pepper, plus more for the salad

¼ teaspoon ground cumin

¼ teaspoon ground cinnamon

⅛ teaspoon ground cloves or allspice

¾ cup fresh herb leaves (any combination of parsley, mint, cilantro, dill, or snipped chives)

1 teaspoon lemon juice, plus lemon wedges for serving (optional)

1 teaspoon olive oil

2 servings (about 3 cups total) Cucumber-Dill Salad (see page 97 in IP Cookbook) or select vegetable of your choice


Preheat the broiler. Line a small baking sheet with foil.

In a large bowl, combine the beef, mint, green onion, garlic, salt, pepper, cumin, cinnamon, and cloves. Mix with your hands and form into 4 even sausage shapes. Using 4 small metal skewers, or 4 bamboo skewers soaked in water for at least 20 minutes, thread one sausage onto each skewer. Broil, turning once or twice, until browned and cooked though, 6 to 7 minutes.

Meanwhile, in a medium bowl, combine the herb leaves, lemon juice, oil, and a few pinches of salt and pepper. Toss gently to combine. Serve the kebabs with the herb salad, lemon wedges if desired, and the Cucumber-Dill Salad