Burgers go from ho-hum to fancy when you form the mixture around a skewer. This recipe is a great one for parties and entertaining—it offers that wow factor without you having to shell out big bucks on shrimp or filet. The kebabs are fantastic cooked on the grill, too.

Salad
10 radishes, trimmed, washed, and thinly sliced
2 large cucumbers, washed and thinly sliced
Juice of 1 lemon
3 tablespoons extra-virgin olive oil
1⁄4 cup finely chopped fresh flat-leaf parsley
1 tablespoon chopped fresh mint (optional)
1⁄4 teaspoon salt

Kebabs
1⁄2 recipe meatball mixture (about 21⁄2 pounds)
1⁄4 cup toasted pine nuts
1 tablespoon sugar
1 teaspoon ground cumin
1 teaspoon dried oregano
1⁄2 teaspoon ground allspice
1⁄4 teaspoon ground cinnamon

Make the salad. Place the radishes, cucumbers, lemon juice, olive oil, parsley, mint (if using), and salt in a large bowl and toss together. Cover with plastic wrap and refrigerate up to 4 hours.

Mix the meat. Adjust an oven rack to the top position and heat the broiler to high. Line a baking sheet with foil
and set aside. Place the meatball mixture, nuts, sugar, cumin, oregano, allspice, and cinnamon in a large bowl
and mix to combine.

Shape and broil the kebabs. Divide the meat into 24 pieces and shape into oblong torpedoes. Thread 3 lengthwise onto each of 8 wooden or metal skewers and place the skewers on the baking sheet. Fold a sheet of foil in half lengthwise and place over the skewer bottoms to keep them from burning if using wooden skewers. Broil the kebabs until browned, 5 to 6 minutes, turn the skewers over, and broil the other side until browned, another 4 to 5 minutes. Serve hot or at room temperature with the salad on the side.

Shop Smart
When I see a sale on ground turkey (preferably dark meat), ground pork, ground veal, or even ground bison, I’ll buy a few pounds and freeze it for a rainy-day meatball marathon. Cutting other types of ground meat into the beef keeps the mixture flavorful, tender, and moist.