One of the treasures that we brought back from Kansas City (and, no doubt, were responsible for our suitcase being searched) was this bunch of gorgeous skewers. They’re just what we’ve been wanting: long, flat and wide. Finally, we thought, we can make ground-meat kebabs without the meat falling off the skewer!
We were wrong, of course.
After Jon mixed up the spiced meat and lovingly molded it around the skewers, he rigged up a clever system of foil-wrapped bricks to suspend the kebabs over the grates. The meat promptly fell off the skewers.
Fortunately, even having dripped down onto the grates, the meat cooked just fine as a sort of elongated burger. And it was fantastically delicious, rather like exceptionally good gyros. We ate them stuffed into whole wheat pita which we had toasted on the grill, along with a Turkish cucumber-yogurt sauce called cacik and a pan of beautiful roasted cauliflower.
This was our second grilling dinner so far this year (the day before we did steaks and asparagus). It may turn out to be a while before we can grill again, but this meal made me think that summer might someday come for real.
Butcher’s Köfte Kebabs
adapted from Turquoise by Greg and Lucy Malouf
- 1 pound ground lamb
- 1 pound ground beef
- 2 cloves garlic, chopped
- half a cup diced tomato (the recipe calls for two fresh tomatoes, but I just used a handful of drained diced canned tomatoes)
- 2 tsp pomegranate molasses
- 2 Tbsp kofte spice mix (see below)
- salt and pepper
Mix all the ingredients together and mush up well in a bowl. Refrigerate for half an hour, then mold the mixture onto skewers and grill. Or maybe just make it into hamburger patties, if you have our luck with skewers. Serve with pita and a sauce made from Greek yogurt, grated cucumber, garlic and herbs.
Köfte Spice Mix
- 1/3 cup ground cumin
- 1/3 cup dried mint
- 1/3 cup dried oregano
- 2 Tbsp sweet paprika
- 2 Tbsp freshly ground black pepper
- 2 tsp hot paprika
Mix everything together and store in a jar.