Ron Wilson

Ron Wilson

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Rita's Kabobs


Not sure how they’ll taste? Put a small piece in the microwave, then taste for seasonings.


  • 8 long skewers  
  • 1-1/2 to 2 pounds ground beef or lamb
  • 1 small onion, finely minced
  • 1 tablespoon garlic, minced
  • 1/4 teaspoon ground cayenne pepper
  • 1/2 teaspoon black pepper, freshly ground
  • 2 teaspoons salt or to taste
  • 1 teaspoon cumin
  • Handful fresh parsley, minced
  • One 2” sprig each oregano, mint and basil, leaves minced or 
  • 1 teaspoon each dried oregano, mint and basil
  • 1/2 teaspoon cinnamon 


1.Soak skewers, if using wooden, in water while preparing kofta.

2.In large bowl, gently mash beef with potato masher or wooden spoon to break up. Add remaining ingredients and mix gently until well combined. (This can be done up to a day ahead.)

3.Pinch off a little piece and microwave. Adjust seasonings if necessary.

4.Divide mixture into 8 pieces. 

5.Form each piece into a ball around the tip of each skewer. 

6.Flatten each one onto the skewer, making the kebabs about 4-5” long. Pinch the top and bottom edges to seal onto the skewer. 

7.Brush kebabs with olive oil. 

8.Brush grill lightly with olive oil.

9.Preheat to medium high, 375 degrees.

Grill kebabs until desired doneness, turning several times. 

Yield: 8 kebabs

Serve with grilled pita, tzatziki sauce, hummus, feta, chopped tomatoes, cucumbers, olives.

Good go withs:

Tabouleh salad

Grilled peaches (fill cavity with a dollop of mascarpone or ricotta cheese, then drizzle with honey)

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