Wise Old Dog Kabobs
Ingredients (serves 4)
Kabobs
1 lb ground lamb or beef or a mixture of the two
3 large cloves of garlic, minced
1 shallot, minced
1 lemon, zested and squeezed with the juice reserved for Yogurt sauce
2 tbl fresh parsley, chopped
1 ½ tsp cumin
1 tsp paprika (hot smoked or traditional sweet, your preference)
1 tsp dried oregano
1 tsp dried mint
¼ tsp cayenne (or to taste)
1 tsp salt
Freshly ground pepper to taste
Yogurt Sauce
1 cup sour cream or greek yogurt
2 tbl mayonnaise (we recommend Sir Kensington’s brand)
1 tbl lemon juice from zested lemon above
1 tsp white sugar
Salt and pepper to taste
Optional Hot Sauce
2 tbl prepared harissa (We recommend Entube brand)
2 tbl cayenne pepper sauce (like Tobasco)
For Assembly
Wooden skewers
Naan or pita
Shredded iceberg lettuce
Chopped tomato
Shaved red onion
1. PLACE meat in large mixing bowl and add minced garlic and shallots, the lemon zest, parsley, and all dried spices.
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2. Use hands to COMBINE but do not overwork. The mixture can be covered and refrigerated for up to 24 hours.
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3. When ready to cook, SOAK wooden skewers in water. While soaking prepare the yogurt sauce and optional hot sauce.
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4. WHISK the yogurt sauce ingredients together until smooth.
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5. SPOON sauce into a sandwich bag to create a makeshift pastry bag for drizzling.
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6. For the hot sauce, MIX the harissa and pepper sauce until smooth.
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7. While the kabob meat is still cold, use hands to FORM the meat around the bamboo skewers, spreading the meat equally around the center of the stick to ensure even cook time. Repeat to prepare 6 skewers.
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8. HEAT the broiler and lightly DRIZZLE a baking sheet with oil, rolling the prepared skewers in oil to prevent sticking and promote browning.
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9. PLACE pan under the broiler and allow meat to begin to cook.
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10. TURN skewers regularly to promote even browning. Use a meat thermometer to confirm the meat is fully cooked, about 10 minutes.
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11. When kabobs are finished, PLACE pita or naan in bottom of still-warm oven for just a few seconds to heat.
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12. SERVE each pita or naan with one kabob (SLIDE it from its stick to serve!).
SNIP the corner of the sandwich bag containing the yogurt sauce and drizzle over the kabob.
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13. TOP with lettuce, tomato, onion, and hot sauce as desired.
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14. FEAST!
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