To understand why this recipe is important we will have to go back a few years, all the way back to 1966. That was the year my father-in-law came to the U.S. at the age of 13, from Baghdad, Iraq. A few years later his mother immigrated to the U.S. too. With her she brought her recipe for mixed spices, which has been in their family for many generations, & is a key ingredient in the recipe I have made here. About 6 years ago I wanted to make my father-in-law a special birthday dinner. I decided that since taking him to Baghdad was not feasible, I could bring a little bit of Baghdad to him. My wife and I planned a meal & kofta was going to be the main dish. I found a recipe & used the mixed spices of his mother’s in the recipe. As he began to eat I looked up and saw tears running down his cheeks. To this day, this remains a favorite of our family.
148 per serving
- 1 pounds ground chuck
- 2 tablespoons arabic mixed spices, (allspice, cinnamon, nutmeg, black pepper, & cardamon)
- 1 teaspoons black pepper
- 1 teaspoons salt
- 1 teaspoons minced garlic
- 2 tablespoons finely chopped onions
- 2 tablespoons finely chopped curly parsley
Combine ground chuck, Arabic spices, salt and pepper.
Mix all ingredients thoroughly with hands using disposable gloves.
Add minced garlic, chopped onions, and chopped parsley.
Mix rest of ingredients thoroughly with ground chuck mixture.
Form mixture into kabobs 3 inches long and 3/4 inches in diameter, until all of the mixture is done.
Remove one glove and use the gloveless hand to insert skewers into kabobs lengthwise.
Preheat grill for 3 minutes on high, then turn down to low.
Spray grill grates with cooking spray.
Place kabobs on grill and turn every 4 minutes, using metal tongs.
Continue turning kabobs and cooking until internal temperature reaches 160 degrees.
Remove from grill, plate, and enjoy.