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Finely chop the onion, parsley and garlic. If you have one, you can use a food processor for this. Mix all the ingredients together. Adjust the amount of hot paprika or skip it entirely if you don't like it spicy. Optionally cook up a small portion of the mix to check whether you need to season it more. Divide the mix into portions, about 4 3/4 oz or 135 g each. Shape into a sausage and add a wooden or metal skewer. Continue to shape the kabob by pressing the meat onto the skewer. If not grilling right away, refrigerate the meat until ready to grill. This will help firm up the meat, so that it does not fall off the skewer while cooking it. Grill until the meat is done to your liking. We used an electric contact grill (dual contact griddler), the skewers were done after about 3 minutes. Enjoy, for example with a side of tzatziki. # Meal Prep Tip You can store the grilled kabobs in an airtight container for 5 days in the fridge or up to 6 months in the freezer. For best results, thaw overnight. Reheat in the microwave, oven or a pan on the stovetop.
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