SERVES 2 • READY IN 30 MINUTES OR LESS
Ingredients:
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
Directions:
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