Making kebabs from ground beef presents an opportunity and a problem. They can be boldly flavored from within by mixing spices and herbs into the meat. But getting them to stay put on skewers is tricky.
So, what if we got rid of the skewers altogether? In this recipe from our book “Tuesday Nights Mediterranean,” which features weeknight-friendly meals from the region, we instead cook patties of spiced ground beef under the broiler. One side browns deeply as they cook, giving just enough open-fire flavor without worry that the meat will tumble off.
