Kabob with saffron rice and tangy tahini yogurt dip
Kabob with saffron rice and tangy tahini yogurt dip
Kabob with saffron rice and tangy tahini yogurt dip
Servings: 10
Calories: 357kcal
Ingredients
- 1 1/2 lb ground beef room temperature
- 1 lb ground lamb room temperature
- 1 large onion
- 3 tsp chopped garlic
- 1 large egg
- 1 tsp salt
- 1 tsp sumac
- 1/2 tsp pepper
- 1/2 tsp turmeric
- 1/4 cup butter melted for brushing
Instructions
- Pulse the onion in a food processor until finely chopped and pulpy. Using a silicone spatula scrape the onion into a sieve, use the spatula to press any juices out of the onion, then transfer the onion to a large mixing bowl
- Add everything but the butter to the bowl.
- Vigorously knead the meat for 5 minutes. It should be tacky and easily hold together when picked up.
- Tightly roll the meat into 10 equal sized balls (around 115g each)
- Take each ball and press it into the center of a flat skewer then roll the meat between your palms to form a log 2" thick
- Kabobs are usually done over coals, but to do them inside heat a cast iron griddle over medium-high heat until sizzling, add the kabobs and cook 5-8 minutes per side until nicely browned and around 165F internal temp
- Just before serving, brush the kabobs with melted butter
Nutrition
Calories: 357kcal | Carbohydrates: 2g | Protein: 20g | Fat: 29g | Saturated Fat: 13g | Cholesterol: 112mg | Sodium: 353mg | Potassium: 313mg | Fiber: 1g | Sugar: 1g | Vitamin A: 169IU | Vitamin C: 1mg | Calcium: 27mg | Iron: 2mg
