Ingredients

Kebabs

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 Tahini

1 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

Toppings

Fresh pita

1 jar pickled radishes

Directions

Kebabs

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 Tahini

1. 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.

Toppings

See more: Beef, Lunch, Fall, Main, Middle Eastern

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