Bad bad blogger (slap on the wrist)! It’s been quite a while since my last post. Work has been crazier than ever. But no fear, new recipes are here! For the past week or so I’ve been planning a special … Continue reading →
Serves: -4-6 as entree, 6-8 as appetizer Prep time: 45 mins – 1hr
1 lb ground lamb
1 lb ground beef
1/2 cup onion, finely chopped or grated
4 cloves minced garlic
1/4 cup chopped fresh parsley
1t fresh ground pepper
1/4t cayenne pepper (more or less depending on how spicy you want it)
salt to taste
Wood or metal skewers. (if using wood skewers, soak them in water for at least 30 mins)
1. Combine all ingredients in a bowl and mix well with your hands. Cook a small piece of meat and test it for seasoning. Adjust seasoning according to your taste. Its all about making it work for you!
2. Shape the meat into balls. Place each on a skewer and shape around the skewer into a cylinder or cigar shape.
3. I recommend grilling these. If grilling, place on a very hot, well oiled grill and cook for 4-6 minutes on each side. Cooking time depends on the thickness of your kebab as well as desired doneness. If you are using good quality meat, med rare is best. If grilling is not an option, cook in your ovens broiler on a rack over a sheet tray.
Note: The yield depends on how much meat you use per skewer.
1/4 cup bulgar wheat
1/2 cup boiling water
1 1/2 T olive oil
1 medium tomato, diced
1 small shallot, finely diced
1/2 cucumber (peeled, seeded, finely diced)
1 cup chopped parsley
1/2 cup chopped mint
2 chopped scallions (greens and whites)
Juice of 1/2 lemon
1T red wine vinegar
1 pinch of cayenne (more or less depending on desired level of spice)
1 pinch of sumac
1. In a small bowl combine bulgar wheat and 1/2T of olive oil. Pour over boiling water, and cover with plastic wrap. Let it sit for 15 minutes.
2. Meanwhile, prepare the remaining ingredients and combine in a medium bowl.
3. Once the bulgar wheat has cooked, strain and press to remove excess water. Combine with mixture of remaining ingredients and rest in the refrigerator until ready to serve. Serve with warm Pita.
Note: Tabbouleh can and should be made a day in advance. It will taste better after the ingredients have had a chance to meld completely.
1 cup greek yogurt (full fat)
2T olive oil
1T chopped fresh dill
3 cloves of finely minced or pressed garlic
1/2 a cucumber (peeled, seeded, small dice)
Juice of half a lemon
1/2t black pepper
1. Combine all ingredients and let it rest in the refrigerator at least one hour before serving, but overnight is best, to allow the flavors to meld.
Note: Greek style yogurt is thicker and creamier, however plain yogurt can also be used.