Ingredients:
4 garlic cloves
1 tablespoon kosher salt, plus
1 pinch kosher salt
1 lb ground beef or 1 lb ground chicken or 1 lb ground turkey or 1 lb ground lamb
3 tablespoons onions, grated
3 tablespoons fresh flat-leaf parsley, chopped
1 tablespoon ground coriander
1 teaspoon ground cumin
1/2 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/4 teaspoon cayenne pepper
1/4 teaspoon ground ginger
olive oil, for brushing the grill
1 cup plain yogurt
1/2 medium cucumbers, peeled
2 teaspoons kosher salt, plus a pinch
1/2 garlic cloves
1 tablespoon extra virgin olive oil
1 teaspoon lemon juice
1/2 teaspoon dried mint
warmed pita bread
Directions:
Kebabs:.
Smash and peel the garlic cloves, sprinkle with a generous pinch of salt, and, with the flat side of a large knife, mash and smear mixture to a coarse paste. Mix the paste and the remaining 1 tablespoon salt with the meat, onion, parsley, and spices.
Divide the meat mixture into 20 rough balls. Mold each piece around the pointed end of a skewer (if you use wooden ones, soak them in water for 15 minutes before threading them), making a 2-inch oval kebab that comes to a point just covering the tip of the skewer. Lay the skewers on a pan, cover, and refrigerate for at least 30 minutes and up to 12 hours.
Heat a grill pan over medium heat or prepare a grill. Brush the pan lightly with olive oil. Working in batches, grill the kebabs, turning occasionally to get pleasing grill lines , until cooked through, about 12 minutes.
Tzatziki:
If you’re using plain whole milk yogurt, line a small sieve with a coffee filter. Put the yogurt in it, set it over a bowl, and refrigerate 12 hours. Discard the expressed liquid and put yogurt in the bowl.
Grate the cucumber on the large holes of a box grater into another bowl. Sprinkle with the 2 teaspoons salt and rub into the cucumber with your hands. Set aside 20 minutes, then squeeze the cucumbers to express as much liquid as possible.
Smash the garlic, sprinkle with a generous pinch of salt, and, with the flat side of a large knife, mash and smear the mixture to a coarse paste. Stir the cucumber, garlic, olive oil, lemon juice, and mint into the yogurt. Refrigerate for at least 1 hour before serving.
To serve, lay out two kebabs on individual plates, flnked by a pita and a dollup of the sauce. Each guest should spoon some tzatziki into a pita and insert two kebabs.
Servings: 10
Time preparation: 30 min.
Time total: 45 min.