Grilled Kebabs

  • Preparation Time30 mins
  • Cooking Time10 mins
  • Serves6
  • DifficultyEasy

For the kebabs

1 pound lean ground sirloin
1/4 cup fresh parsley leaves, minced
2 tablespoons plain yoghurt
2 tablespoons za'atar
1 tablespoon ground cumin
1 tablespoon paprika
1 tablespoon ground sumac
1/4 teaspoon sea salt
Freshly cracked pepper
2 cloves garlic, minced
1 egg
1/2 Vidalia onion, minced
2 tablespoons extra-virgin olive oil

For the garlic tahini

1 head garlic
1 teaspoon extra-virgin olive oil
1/2 cup roasted tahini
1/3 cup plain Mediterranean yogurt
1/4 cup fresh lemon juice
1/4 cup fresh mint leaves, roughly chopped
1/4 cup fresh parsley leaves, roughly chopped
1/2 teaspoon sea salt
1/2 teaspoon raw sugar
1/4 teaspoon cayenne pepper
Freshly cracked pepper

To make the kebabs: Into a big bowl, throw the sirloin, parsley, yoghurt, za'atar, cumin, paprika, sumac, salt, some cracked pepper, garlic, egg and onion, and mix. Cover and refrigerate for 2 hours to marinate.

To make the garlic tahini: Preheat the oven to 160°C. Peel the papery skin off the garlic and slice off the top. Place on a piece of foil, drizzle with the olive oil, cover and bake for 1 hour. Throw the tender cloves into a food processor and add the tahini, yoghurt, lemon juice, mint, parsley, salt, sugar, cayenne and some cracked pepper and blend.

Preheat a grill pan on medium-high. Roll the beef mixture into fingers and skewer. Lightly coat the kebabs with the olive oil. Turn the grill pan down to medium and grill for 3 minutes per side.

Place 2 grilled kebabs inside a pita, spoon in some tahini sauce and top with pickled radishes.

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