Grilled Kebabs

  • For the kebabs
  • 1 pound lean ground sirloin
  • 1/4 cup fresh parsley leaves, minced
  • 2 tablespoons plain yoghurt
  • 2 tablespoons za'atar
  • 1 tablespoon ground cumin
  • 1 tablespoon paprika
  • 1 tablespoon ground sumac
  • 1/4 teaspoon sea salt
  • Freshly cracked pepper
  • 2 cloves garlic, minced
  • 1 egg
  • 1/2 Vidalia onion, minced
  • 2 tablespoons extra-virgin olive oil
  • For the garlic tahini
  • 1 head garlic
  • 1 teaspoon extra-virgin olive oil
  • 1/2 cup roasted tahini
  • 1/3 cup plain Mediterranean yogurt
  • 1/4 cup fresh lemon juice
  • 1/4 cup fresh mint leaves, roughly chopped
  • 1/4 cup fresh parsley leaves, roughly chopped
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon raw sugar
  • 1/4 teaspoon cayenne pepper
  • Freshly cracked pepper

To make the kebabs: Into a big bowl, throw the sirloin, parsley, yoghurt, za'atar, cumin, paprika, sumac, salt, some cracked pepper, garlic, egg and onion, and mix. Cover and refrigerate for 2 hours to marinate.

To make the garlic tahini: Preheat the oven to 160°C. Peel the papery skin off the garlic and slice off the top. Place on a piece of foil, drizzle with the olive oil, cover and bake for 1 hour. Throw the tender cloves into a food processor and add the tahini, yoghurt, lemon juice, mint, parsley, salt, sugar, cayenne and some cracked pepper and blend.

Preheat a grill pan on medium-high. Roll the beef mixture into fingers and skewer. Lightly coat the kebabs with the olive oil. Turn the grill pan down to medium and grill for 3 minutes per side.

Place 2 grilled kebabs inside a pita, spoon in some tahini sauce and top with pickled radishes.

Rule the Kitchen with More Recipe Faves

Spicy beef kebabs
Time
12
Serves
4
Difficulty
Easy
Ultimate Cheeseburger
Ultimate Cheeseburger
Time
55
Serves
2
Difficulty
Med
Mini Man Burgers
Mini Man Burgers
Time
10
Serves
8
Difficulty
Easy
Pasta-Alla-Ladd
Pasta Alla Ladd
Time
70
Serves
6
Difficulty
Easy