1. Start by prepping your ingredients. Finely chop the onion, parsley, and mint. Mince the garlic cloves. This step is where I remind myself of Mama Lu’s wisdom — patience and attention to small details make all the difference.
2. In a large bowl, combine the ground beef with onion, garlic, cumin, paprika, coriander, chili flakes (if using), parsley, mint, salt, and black pepper.
3. Pour in the lemon juice and gently mix everything with your hands until just combined. Be careful not to overwork the meat, or your kebabs might turn out dense instead of tender.
4. Cover the bowl with plastic wrap and let the mixture rest in the fridge for at least 30 minutes. This step allows the flavors to meld — much like letting stories settle into memory on those long farmhouse porches.
5. While the mixture chills, soak wooden skewers in water to prevent burning, or prepare your metal skewers.
6. Once rested, divide the meat mixture into 8 equal portions. With wet hands, shape each portion around a skewer, pressing firmly and shaping into a long oval form. These should be about 4 to 5 inches long and 1 inch thick.
7. Preheat your grill or grill pan to medium-high heat. You want it hot enough to sear the meat and lock in juices.
8. Place the kebabs on the grill and cook for about 4-5 minutes per side. Look for a nice char on the outside, and be sure to turn them gently to keep their shape intact.
9. Once cooked through (internal temperature around 160°F), remove from the grill and let them rest for a few minutes. This resting time is key — it’s when the juices redistribute, giving you that mouthwatering bite.

One of my favorite memories is grilling kebabs outside on a cool summer evening in Portland, with the scent of smoky meat mingling with fresh herbs. It’s simple, but it feels like a celebration — just like those family dinners back at the farmhouse.