Hamburger Kabobs

1  lb.		hamburger
1/2  cup		coarsely chopped pine nuts
1/2  cup		medium onion, chopped fine
1/2  cup		chopped parsley
1		egg
1  teaspoon		salt
1  teaspoon		pepper
1  teaspoon		dried oregano

Tip: For nutritional information on all the ingredients in Hamburger Kabobs just click on each ingredient name. Then adjust the serving size for any Hamburger Kabobs ingredient with the serving size tool in the nutrition facts area to the right to see how you can save calories, carbs and more.

Finely chop onions and parsley and coarsely chop nuts. In large bowl, put hamburger, onion, parsley, nuts, egg, and spices. Using your hands, combine the mixture well. (See note at the end of recipe.)



Preheat grill or broiler to high. Form meat mixture into four cylindrical shaped pieces. If you have double skewers like I used or blade type skewers, thread kebabs onto skewers. I would probably just cook them on the grill without a skewer if you don't have one of these types.



Grill or broil for 15-20 minutes, turning every 5 minutes, until kebabs feel firm and meat is well browned. Serve hot.



(Note from Kalyn: As I was making this, I longed to put the beef mixture into the food processor and grind all the ingredients together as is done in the Middle East for kabobs of this type, but that would be a post 1975 adaptation for sure, so I resisted the urge. Next time I made this, I would definitely use a food processor to get the onion, parsley, and nuts combined with the meat more.)