| Level: | Intermediate |
| Total: | 4 hr 15 min |
| Active: | 1 hr 15 min |
| Yield: | 4 to 6 servings |
Ingredients
- 1 1/2 cups Greek yogurt
- 1/2 English cucumber, seeded and finely diced
- 1 tablespoon fresh lemon juice
- 2 tablespoons fresh mint, chopped
- 2 cloves garlic, mashed into paste
- Kosher salt and pepper
- 2 red bell peppers, halved and seeded
- 6 Fresno chile peppers
- 1 1/2 teaspoons kosher salt, plus more for salting water
- 1 teaspoon cumin seeds
- 1/2 teaspoon coriander seeds
- 1/4 teaspoon caraway seeds
- 1/2 teaspoon dried mint
- 1/4 cup vegetable oil
- 3 garlic cloves
- 3 lemons, juiced
- 1/4 tablespoon extra-virgin olive oil
- 1 cup sesame tahini
- 3/4 cup cold water
- 1/3 cup fresh lemon juice
- 1/2 teaspoon kosher salt
- 2 cloves garlic, crushed
- 1 1/2 pounds 80/20 finely ground beef, lamb or a mixture of the two
- 2 teaspoons ground allspice
- 1 teaspoon ground nutmeg
- 1 tablespoon kosher salt
- 1 teaspoon ground cinnamon
- 1 teaspoon fine black pepper
- 1/2 teaspoon ground ginger
- 2 cloves garlic, minced
- 1 finely chopped small yellow onion
- 1/2 bunch finely chopped fresh parsley
- Pita bread
- Butter, for pita
- Serving suggestion: pickled turnips, fattoush salad
Instructions
- For the tzatziki sauce: Strain Greek yogurt through a paper-towel lined colander and let sit for 3 hours to thicken, refrigerated.
- Fold the yogurt with cucumbers, fresh lemon juice, mint, crushed garlic cloves, salt and pepper. Refrigerate until ready to use.
- For the harissa sauce: Char red bell peppers over an open flame, then remove seeds and clean the skin.
- Boil Fresno chiles in salted water in a pot on medium heat until the vegetables start to soften. Drain, then deseed and remove the membranes of the chiles.
- Toast cumin seeds, coriander and caraway seeds in a skillet until fragrant. Crush the toasted spices in a spice grinder with mint and salt until finely ground.
- Blend the spice mixture with the roasted red bell peppers, Fresno chiles, vegetable oil, garlic and lemon juice until smooth. Drizzle in olive oil while blending.
- For the tahini sauce: Blend tahini, water, lemon juice, salt and garlic.
- For the kebabs: Mix ground beef, allspice, nutmeg, salt, cinnamon, pepper, ginger, garlic, onion and parsley in a bowl by hand, then refrigerate overnight.
- Form the mixture into 4 to 6 balls, then put each on a metal skewer. Lengthen the meat into elongated kebab shapes and grill over medium heat, 2 to 3 minutes per side.
- Warm the pita with a little butter and swipe with the tzatziki sauce. Top with the kebab, then squirt with tahini sauce and harissa sauce.
Reviews
The Lamb/Beef mixture is the way to go. Not sure about the Nutmeg but I’ll try. I use; clove, cinnamon, allspice…
But
But
Made this recipe last night after watching DDD take out episode. Lots of prep, but totally worth it. Out of bounds!