Armenian Beef Kebabs

OK, I know, kebabs aren't the most "pretty" foods in town, they don't photograph well, and my blog is starting to feature more and more recipes for clumps of meat. However, summer is upon us, and boy are kebabs a quick treat to whip up for dinner when you can't bear to slave over a cook top. Just marinate some protein (most of the time, you don't even have to wait for the marinade to absorb), throw it on the grill, whip up a cool side and you're done in 15 minutes!
Except in our case, where it has been so unbearably hot outside, that you have to practically wait for nightfall before you can fire up the grill outdoors. So, in this case, I made these in the oven on broil.

Lesson #1 - I have just now realised that my broiler has two heat settings - Zero and Gates of Hell. So I ended up overcooking these kebabs a tad. Keep an eye on them, and occasionally turn them over to get all sides evenly cooked.

This recipe came from Woman's Day magazine, and I served the kebabs with a side of curried couscous, which ended up (ironically) being the star of the evening, and a nice dollop of tzatziki. More on that recipe later...;-)

Armenian Beef Kebabs (adapted from Woman's Day Magazine)

1lb ground beef
1/2 cup finely chopped onion
a handful of fresh mint leaves - finely chopped
1 1/2 tsp cumin powder
1/2 tsp salt (or to taste)
1/2 tsp pepper (or to taste)
1 tsp paprika
1 tsp grated garlic

1. If using bamboo skewers, soak in water for a few hours before use in grill or broiler.
2. Mix ALL the ingredients until just combined (Cooks note - over mixing causes the kebabs to become tough).
3. Form patties or long cylindrical kebabs, skewer and place on grill or Broil on a foil lined baking tray.
3. Cook for about 7 -10 minutes, turning the kebabs over occasionally .