This month we're sharing a recipe from Flavors of the Sun by Christine Sahadi Whelan. Co-owner and cookbook author, Christine is hosting fellow cookbook author Rawaan Alkhatib at Sahadi's on Atlantic Ave on June 14. RSVP for free here.
These kefte-style meat skewers are generously seasoned with both fresh and dried chiles. Throw a few on the grill at your next barbecue and watch them disappear long before the burgers and dogs. We like to make hefty, quarter-pound patties, but smaller meatball-size kebabs are great for parties and game nights.
Spicy Beef Kebabs with Tzatziki
SERVES 4
Beef Kebabs
1 lb [455 g] ground beef or lamb, or a mixture
1 small onion, minced
2 garlic cloves, minced
1 jalapeño pepper, seeded and minced
1/4 cup [10 g] chopped fresh parsley
1/4 cup [10 g] chopped fresh cilantro
1/4 cup [2 g] chopped fresh dill
1 tsp paprika
1 tsp kosher salt
1 tsp freshly ground black pepper
1 tsp Urfa Biber pepper
1 egg, lightly beaten
2 Tbsp bread crumbs
Tzatziki
1 cucumber, unpeeled
1 cup [240 g] plain Greek yogurt, full or reduced fat
2 scallions, both white and green parts, thinly sliced
1 garlic clove, minced
2 Tbsp chopped fresh parsley
2 Tbsp chopped fresh dill
1/2 tsp fine sea salt
1/2 tsp ground white pepper
Juice of 1/2 lemon or more
Warm pitas for serving
To make the beef kebabs: Put the meat in a large bowl and break up with your fingertips. Add the onion, garlic, jalapeño, parsley, cilantro, and dill and mix well with your hands. Sprinkle the paprika, salt, black pepper, and Urfa pepper evenly over the mixture and mix again. Add the egg and bread crumbs and mix one more time, being careful not to overwork the mixture. Cover the bowl with plastic wrap and refrigerate for 30 minutes to firm it up a bit.
Divide the mixture evenly into four portions. Press a metal skewer onto the top of one portion and form the meat around the skewer into a flattened football shape. Repeat with the three remaining portions of meat. Refrigerate for at least 15 minutes and up to 4 hours, covered with plastic. They should be chilled and firm when they go on the grill.
To make the tzatziki: Grate the cucumber using the coarse holes on a box grater. Wrap the shredded cucumber in a kitchen towel and twist to release the liquid. Scrape the shreds into a mixing bowl and add the yogurt, scallions, garlic, parsley, dill, salt, white pepper, and lemon juice. Mix with a fork until wellblended. Taste and add more lemon juice or salt as needed.
Make a hot fire in a grill or preheat a ridged grill pan over high heat. Grill the kebabs until well browned on one side, about 3 minutes, then carefully turn to grill the other side. Continue cooking until browned on the second side and cooked to your preference, about 4 or 5 minutes for medium. Transfer to a platter and serve with warm pitas and the tzatziki.
