Savoury sirloin kebabs with mix of herbs and spices.
Beef, Lunch, Fall, Main, Middle Eastern
1 pound lean ground sirloin
½ Vidalia onion, minced
2 cloves garlic, minced
¼ cup fresh parsley, minced
1 egg
2 tablespoons plain yogurt
1 tablespoon ground paprika
1 tablespoon ground cumin
1 tablespoon ground sumac
¼ teaspoon sea salt
Freshly cracked pepper
2 tablespoons za'atar
2 tablespoons extra virgin olive oil
Garlic Tahini1 head garlic
1 teaspoon extra virgin olive oil
½ cup roasted tahini
⅓ cup plain Mediterranean yogurt
¼ cup fresh lemon juice
⅓ cup fresh parsley, roughly chopped
¼ cup fresh mint, roughly chopped
¼ teaspoon cayenne pepper
½ teaspoon sea salt
½ teaspoon raw sugar
Freshly cracked pepper
ToppingsFresh pita
1 jar pickled radishes
1. Into a big bowl throw sirloin, onion, garlic, parsley, egg, yogurt, paprika, cumin, sumac, sea salt, freshly cracked pepper, and za'atar. Mix. Cover and refrigerate for 2 hours to marinate. Preheat grill pan on medium-high. Roll beef into fingers and skewer. Lightly coat with oil. Turn the grill pan down to medium and grill for 3 minutes per side.
Garlic Tahini1. Preheat oven to 325F
2. Peel papery skin off garlic and slice off the top. Place on a foil, drizzle with olive oil, cover and bake for 1 hour. Throw the tender cloves into a food processor and add tahini, Mediterranean yogurt, lemon juice, parsley, mint, cayenne, sea salt, raw sugar and freshly cracked pepper, and blend.
3. Place two grilled kebabs inside a pita, spoon in tahini sauce and top with pickled radishes.
ToppingsSee more: Beef, Lunch, Fall, Main, Middle Eastern
