Spice your Meat for Pre- or Post- Freezing

Middle Eastern

This is what I use to spice ground beef or lamb for kabobs or Kofta. This is fabulous with tzatziki sauce and pita. Mix this into the lamb or beef before freezing or let sit in the meat for at least a couple of hours before cooking.

Per 1 pound of ground beef or lamb:

• 4 cloves garlic pressed or minced
• 1 heaping teaspoon Kosher salt or regular teaspoon regular salt
• 1 grated or finely chopped onion
• 1/4 cup finely chopped parsley leaves (or fresh mint)
• 1 tsp ground coriander (this is the seed of the cilantro so if you don’t like cilantro, omit and double the cumin)
• 1 teaspoon ground cumin
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground allspice
• 1/4 teaspoon ground cayenne pepper
• 1/4 teaspoon ground ginger
• Fresh ground black pepper to taste

Mix all ingredients into meat. Freeze or make dinner. If making kabobs, add an egg to the ground meat before forming on sticks (and don’t forget to soak the wooden sticks in water before grilling or putting in oven.