Mini Kabobs

These mini beef kabobs are exactly how I like my kabobs; easy to make, no grill required, juicy and delicious and versatile. I served these as a appetizer with some tzatziki but they make a perfect dinner sandwich wrapped in some Trader Joe's naan, stuffed with fresh greens and drizzled with the yogurt sauce. No need to buy halal meat or ground lamb, your grocery store's 80/20 ground beef works perfectly. You could also substitute for ground chicken.

~ 1 lb ground beef (80% lean)

1 tbsp ginger paste

1 tbsp garlic paste (I like using fresh ginger and garlic but store bought pastes work well. I run the ginger through a microplane and push the garlic through a press)

fresh chopped green chili (to taste, I used one and removed seeds)

1/4 cup chopped cilantro

2 eggs

1/2 finely chopped small white onion

1 piece white bread, soaked in water then squeeze water out

1 tsp chick pea flour

salt, pepper

Combine all ingredients, trying not to over mix. Form small circular shapes, patting down to flatten a bit. Heat cast iron skillet (if possible, otherwise any pan will do) on medium heat with a generous pour of oil. Cook kabobs on each side for a few minutes. I like to use my splash guard over the pan.