excited about. So I worked late on the weekdays and all day on Saturday and I'm doing it this coming week, too. Poor, poor me, right? Yeah, I should be happy that my boss is letting me do that, but bleh I'm stressed. And crabby, can you tell? My friend said I should start making a podcast, in addition to all the other crap I cram on my plate. Har har. I should just buy the domain name www.crankykitchen.com. Now don't you all click that. Some troll will buy it and squat on it until I come crying to him for it, at which point he'll demand $2 million dollars for it. I should become a domain name squatter.
adapted from Saveur, serves 4 - 6
1/4 cup Aleppo pepper
1/4 cup finely chopped parsley
1/4 cup finely chopped sun-dried tomatoes (if dried, simmer for a few minutes to soften)
3/4 teaspoon allspice
3/4 teaspoon fresh or dried mint (finely chopped if fresh)
1 1/2 teaspoons cumin
1 1/2 teaspoons coriander
3/4 teaspoon cinnamon
1 medium onion, grated
1 1/2 teaspoon coarse sea salt, or to taste
freshly ground black pepper to taste
1 1/2 pounds ground beef
1. Preheat a grill on medium high.
2. Mix together the first 11 ingredients (all but the beef) in a large bowl. Add beef and mash around to mix.
3. Form about 2 tablespoons of beef around metal skewers, packing tightly to maintain form.
4. Grill, turning once until charred on the outside, about 4 minutes or so.
Alternatively, you could just make patties. But skewers are so much more fun. Provided you have more than two and they don't cause you to drop the beef down the grates.
I've spoken of my love for savory yogurt sauces before. Please make one for these kebabs. It's so, so simple. Whole milk yogurt, lemon juice, minced garlic, salt, olive oil. Ratios to taste, but I like it real garlicky and lemony. Like a cup and a half of yogurt, juice of one lemon, 2 garlic cloves, 1/2 teaspoon of salt, tablespoon of olive oil. YUMMMMM.
This was originally posted at my blog, the crankin' kitchen!