| Level: | Intermediate |
| Total: | 1 hr 20 min |
| Active: | 50 min |
| Yield: | 6 servings |
Ingredients
- 1 cup honey
- 1/2 stick (4 tablespoons) unsalted butter
- 2 teaspoons ground coriander
- 2 teaspoons ground cumin
- 2 teaspoons kosher salt
- 1 teaspoon ground cinnamon
- 1 teaspoon freshly ground black pepper
- 1 teaspoon saffron threads
- 1/2 cup whole milk yogurt
- 1 tablespoon red wine vinegar
- 1 teaspoon dried mint
- 1/2 teaspoon freshly minced garlic
- Kosher salt
- 2 ripe tomatoes
- 2 tablespoons extra-virgin olive oil
- Kosher salt and freshly ground black pepper
- 1 red onion, thinly sliced
- 1/2 cup apple cider vinegar
- 1 1/2 teaspoons kosher salt
- 1 teaspoon sugar
- 1 medium white onion
- 2 pounds ground meat (lamb, beef or a mixture of the two)
- 2 teaspoons kosher salt
- 6 soft flour tortillas
- Torn fresh cilantro and mint leaves
Instructions
- For the basting sauce: Add the honey, butter, coriander, cumin, salt, cinnamon, pepper and saffron to a small saucepan over low heat. Let cook 5 minutes, then remove from the heat and set aside.
- For the yogurt sauce: Combine the yogurt, vinegar, mint and garlic in a small bowl. Season to taste with salt.
- For the roasted tomatoes: Preheat the broiler.
- Quarter the tomatoes, then toss with the olive oil, salt and pepper. Place on a baking sheet and broil, checking occasionally to prevent burning, about 7 minutes, then turn over the tomatoes and roast until lightly charred, another 7 to 8 minutes. Set aside.
- For the pickled onions: Add the onions, vinegar, salt, sugar and 1 cup water to a small saucepan. Bring to a simmer, stirring to dissolve the sugar, then remove from the heat and set aside.
- For the meat: Grate the onion on the largest holes of a box grater and mix into the ground meat along with the salt. Shape the meat into 6 cigar shapes on koobideh swords or flat shish kebab skewers.
- Heat a grill or grill pan over high heat. Grill the kebabs, basting with the saffron sauce occasionally, until charred on the outside and cooked through, about 5 minutes per side.
- To serve: Preheat the oven to 300 degrees F.
- Warm the tortillas in a pan in the oven for 5 minutes.
- Spread a heaping spoonful of yogurt sauce on a tortilla. Add the meat, roasted tomatoes and pickled onions. Garnish with torn herbs.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 863 |
| Total Fat | 47 g |
| Saturated Fat | 18 g |
| Carbohydrates | 80 g |
| Dietary Fiber | 4 g |
| Sugar | 52 g |
| Protein | 32 g |
| Cholesterol | 130 mg |
| Sodium | 935 mg |
Reviews
A new take on the familiar taco and one that I will often use. Several simple steps for preparation of ingredients. Each component is easy to make and important to the finished dish. I’ve found multiple uses for each of them too. I did not use the kabob method but used a grill pan for the cubed meat. Worked just fine.