Identity Krisis Kebabs

Greek? Lebanese? Turkish? CreativeCaveman? Who knows. Possibly a ‘what I found in the fridge’ kebab. Using my fabulous cast iron skewers that I grabbed last time I was in the UK… (Honestly. I had some weird stuff in my luggage on my last trip!) And also the newly discovered ‘grating’ attachment on the food processor… but honest, you don’t need a food processor for this… The grated onion though made a huge difference as these kebabs, considering there was no extra oil or anything, weren’t dry at all and got the seal of approval from The Man Who Doesn’t Like Beef.


  • 800g of ground beef
  • 1 medium onion, grated
  • 100grams of grilled pepper in olive oil. You could just grill your own, too…
  • 1 tablespoon of tomato paste
  • 1 teaspoon of Jamaica pepper, which is also known as Allspice! (this took me many years to discover that allspice was jamaica pepper in Spain…)
  • 1 teaspoon of cinnamon
  • 1 teaspoon of cumin seeds
  • 1 teaspoon of sea salt
  • 2 teaspoon of chopped coriander
  • 14 black olives
  • 2 teaspoons of chipotle sauce/pepper flakes


  1. Mince up your onion with that fancy grater attachment on the food processor. (Or just use a hand grater…)
  2. Change the attachment to the mixer thingie. Add the grilled peppers and then all the rest of the ingredients. Except the olives and the ground beef.
  3. When it’s all mixed up well, drop the olives in for the last couple of seconds to chop ’em up.
  4. Then mix in the meat – I used the food processor to mix it in because I was trying to save on washing up. (Lazy!)
  5. Then wrap around skewers. This batch filled up 4 of my cast iron skewers with HUGE kebabs. 3 smaller kebabs on wooden sticks. 1 li’l burger that I ate at lunch time cooked in my skillet. Yum. I WAS TESTING IT. HONEST.
  6. I stuck these in the fridge for a few hours before grilling them on the bbq. They sorta ‘firmed up’ while in the fridge, which was handy, because I was a tad worried how mushy they were before and thought they might fall apart on the grill. But all was good. And tasty!

Author: torie

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