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Dried smoked paprika can sometimes contain mold toxins, but the small amount in this recipe—about 1/8 teaspoon per serving—is likely tolerated by many. When possible, use a recently purchased organic spice and store it tightly closed in a cool, dry place. If you prefer to always avoid smoked paprika, please tap it and change its rating to Red.
Dried cayenne pepper can sometimes contain mold toxins, but the small amount in this recipe—about a pinch per serving—is likely tolerated by many. When possible, use a recently purchased organic spice and store it tightly closed in a cool, dry place. If you prefer to always avoid cayenne pepper, please tap it and change its rating to Red.
Dried black pepper can sometimes contain mold toxins, but the small amount in this recipe—about 1/8 teaspoon per serving—is likely tolerated by many. When possible, use a recently purchased organic spice and store it tightly closed in a cool, dry place. If you prefer to always avoid black pepper, please tap it and change its rating to Red.
If using wooden skewers, submerge them in water for at least 30 minutes so they don't scorch on the grill.
In a large mixing bowl, combine the ground beef, grated onion, 3 cloves minced garlic, parsley, cumin, coriander, smoked paprika, cinnamon, cayenne, 1 tsp kosher salt, and black pepper. Mix with your hands until the spices are evenly distributed and the mixture feels slightly tacky, about 1–2 minutes — do not overwork it. Cover and refrigerate for 30 minutes to let the flavors meld and the mixture firm up.
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