Kebabs with Pistachios

1. In a large bowl, mix together all ingredients with your hands for about two minutes until all ingredients are well incorporated.
2. Take enough meat to fit inside the palm of your hand (about a ¼ cup) and make either circular or elongated kebabs. Once all the meat is shaped, keep in the fridge until frying or grilling.
3. Heat a large sauté pan or an outdoor grill. Lightly oil (either the pan or grill) and cook for about 3 minutes on each side, until the kebabs are ready.

Tips for the perfect kebab:

The best type of ground meat to use for kebabs is short rib, chuck, or flank. The meat should 80-85% lean (15-20% fat), otherwise it will become dry. Hand mixing the meat before making the kebabs will help the kebabs stick together and remain whole during cooking. Before cooking the entire batch, do a test run on one kebab to check to see if the meat needs additional seasoning. If the kebabs are sticking to the pan or grill- give them another minute of cooking and they then they can be easily removed.