2 pound ground beef
1 hot green pepper
Chopped parsley leaves from 6 stems
1 chopped onion
1 tsp salt
1 tsp black pepper
½ tsp cumin
4 tbsp bread crumbs
3 tbsp water
Mix the bread crumbs with the salt, the black pepper and the cumin.
Spread the mix over the beef and mix well.
Add the water and mix well.
Add the hot pepper, the parsley and the onion, mix well and store in the refrigerator for ½ hour.
Form cylinders 4 inch long and 1 inch diameter.
Poke the kababs with wood or metal sticks (2 or 3 per stick)
Cook over BBQ and serve