Beef and Toasted Pine Nut Kebabs with Blistered Tomatoes

Instructions

In a medium mixing bowl combine all ingredients, except the olive oil and cherry tomatoes, and mix well using your hands to incorporate seasonings evenly. Shape the kebab mixture into balls using ~2 tablespoons of the mixture at a time. Set aside on a tray or plate.

Heat a large skillet over medium heat and add the oil. Add kebabs, rotate after 2 minutes until all sides are browned; do this in batches so they are not over crowded. About six minutes for each batch. Alternatively, you can use a charcoal/gas grill or grill pan.

Arrange cooked kebabs on a serving platter and set aside.

Wipe out the skillet to remove excess oil/fat and heat on medium-high, then add the cherry tomatoes, sprinkle with salt, and let cook until the tomatoes just burst and are charred on one side.

Add directly to the serving platter on top of the kebabs, garnish with extra pine puts and parsley. Serve with rice or fresh baked flatbread.