Sign up for Weekday J and get the latest on what's happening in the Jewish Bay Area.

Makes 8-10

2 lbs. ground lamb or beef
2 medium onions, sliced
1/4 cup chopped parsley
1 Tbs. chopped mint
salt and pepper
pinch of allspice
4 Tbs. toasted pine nuts

Heat grill until hot.

Combine all ingredients. Shape the mixture into long, fingerlike patties and roll around a long metal skewer. Grill the kabobs until they are well browned. Serve hot with tomato sauce or tahini.
(Louise Fiszer)