THIS WEEK CALLS FOR LEBANESE KABOBS..
Yvonne again, Excited to share one of my favorite with you, however, I can not emphasize enough that you must read through the recipe carefully to make sure you don’t miss a thing the first time around! We want to avoid having to do things twice after we’ve already cleaned up. This is a fun one and I want you to love not just the cooking aspect but the fun in the prep! Lets get started :)
1.5 lbs ground beef (90/10 or 85/15)
.5 lbs ground lamb
(if you’re into it… omit and increase the ground beef if you are not)
Bamboo Skewers (soaked for 30 mins) or Metal Skewers or No Skewers (dealers choice)
1 Yellow onion, quartered (make it easier on the food processor)
4 cloves of garlic
2 cups of parsley (keep the stems to yourself, leaves only please)
4 Roma (plum) tomatoes
2 Yellow onions, quartered
Mix 1/2 cup plain bread crumbs
2 teaspoons ground allspice
1/2 teaspoon cayenne or more if you like spicy but don’t over do it!
3/4 teaspoon cardamom
1/2 teaspoon sumac plus more for finishing touches
1/2 teaspoon ground nutmeg
3/4 teaspoon paprika
1 1/2 teaspoon salt (kosher is best)
1/2 teaspoon black pepper
Roma tomatoes, Quartered skewered and grilled
Yellow Onion, Quartered, skewered and grilled
Pita or Lavash Bread, warmed
Tomato, cucumber, and onion salad (email me for the recipe)
Greek Yogurt Sumac for Garnish
Chopped Parsley for Garnish
Let's Prep & Get To Cooking!
Prepare all of your ingredients first. Look at the entire recipe to make sure you are not doing the work twice.
Make your rice now… Basmati is always best, but I am biased, being from the middle east. Make the hummus, you can buy it but I assure you making it from scratch is best, as you will always have the ingredients on hand when you want more. (canned garbanzo beans are ok, don’t dump all of the liquid out, you will need it for the hummus itself, trust me.)
In a food processor, or a magic bullet or by your magnificent hands (just be careful, and always remember to keep your fingers folded under) chop the onion, garlic and parsley together. Once done, strain all the liquid from that mixture.
Also, quarter the vegetables for grilling, these will accompany your kebabs.
Prep the ingredients for the kebabs, mix the two meat options, the spices and the onion mixture in a large bowl. Yes, including the bread crumbs. PUT SOME GLOVES ON, and hand mix the meat making sure every bit of it is perfectly seasoned. Let it rest for about 15 minutes or if you want to make this for tomorrow, you can either form the kebabs today, lay them flat on a sheet pan, and cover with plastic wrap.
Turn your grill on… Medium heat. Do not oil the grill, there is no need. (or turn your oven on to 350*, if using an oven you will need to follow the same procedure I told you about during the chicken tikka masala recipe)
When you are ready, place your kebabs on the grill slightly on a diagonal. Do not touch them until you know they are ready, 3-6 minutes, otherwise they WILL fall apart.
Once they are cooked, put them on a plate or platter and place foil over them.
Grill your tomato and onion.. it is ok to char these items, they taste sooooo much better that way.
While that is working the grill is helping you make this fabulous meal come to life, heat up the bread.
When all of your components are ready you can plate up. Turn your grill off.. turn the tank off.
Be sure to add a garnish…. Chopped Parsley is perfect as you’ve used parsley in the recipe, and sprinkle Sumac on top as well. Taste it first, you may not enjoy it in its virgin form…
Make it with Love, it always better that way.