Beef and Lamb Kebabs

Beef and Lamb Kebabs

• meat skewers
• 1 kg ground beef
• 1 kg ground lamb
• 1 tablespoon berbere seasoning (Chili Powder/Paprika/Cumin)
• 1 tablespoon cumin
• 1 tablespoon sumac
• 1 tablespoon kosher salt
• fresh cracked pepper (to taste)
• 1 bunch fresh parsley (washed, chopped and dried in squeezed paper towel)
• 1 teaspoon chopped oregano
• extra virgin olive oil
• yogurt sauce
• 1 cup plain greek yogurt
• juice of one lemon
• 2 teaspoons berbere seasoning
• a few heavy pinches of salt
• fresh cracked pepper (to taste)

1. Preparation
2. Combine all yogurt sauce ingredients in a bowl: Greek yogurt, lemon juice, 2 teaspoons berbere seasoning, salt, and pepper. Can be made one day in advance and refrigerated if needed. In a large bowl, combine all meat ingredients and seasonings: ground beef, ground lamb, 1 tablespoon berbere seasoning, sumac, kosher salt, pepper, chopped parsley, and oregano.
3. Cooking
4. Fashion meat mixture onto skewers in long, even cylinders, approximately 2.5cm thick. Lightly brush all sides of meat with olive oil to speed up browning process and prevent sticking to the grates. Grill kebabs for 7-10 minutes total, flipping once at the 3-5 minute mark. Do not turn skewers until meat touching grates has browned or the skewers may fall apart. Use a spatula with your tongs for easier handling.
5. Finishing
6. Once the meat is browned all over and cooked through, remove from heat. Immediately place naan or pita bread onto the grill for 20-30 seconds per side to warm. Serve kebabs with yogurt sauce and warm bread. Top with vegetables of your choice - herbed tomatoes work particularly well.

Main Course