Recipe by pattikay in L.A.
From the Food and Cooking of Spain, Africa and the Middle East, posted for ZWT3. The meat is nicely flavored, not too hot. Prep time does not include 1 hour cooling time for meat mixture.
- 1 1⁄4 lbs finely ground beef
- 1 onion, grated
- 2 teaspoons cumin
- 2 teaspoons coriander
- 2 teaspoons paprika
- 3⁄4 teaspoon cayenne
- 1 teaspoon salt
- 1 bunch chopped flat leaf parsley
- 1 bunch chopped fresh cilantro
- 1 1⁄4 cups dried garbanzo beans (soaked overnight, drained, cooked)
- 1⁄4 cup olive oil
- 1 lemon, juice of
- 2 garlic cloves, crushed
- 1 teaspoon cumin seed
- 2 tablespoons light tahini paste
- 4 tablespoons Greek yogurt
- 3 tablespoons butter, melted
Directions See How It's Made
- mix the ground beef with the onion, cumin, coriander, paprika, cayenne, salt, parsley and cilantro.
- knead the mixture well, then pound it till smooth in a blender or food processor.
- place in a dish, cover and leave to stand in a cool place for 1 hour.
- make the chickpea puree:.
- preheat the oven to 400. In a blender or food processor, process the chickpeas with the olive oil, lemon juice, garlic, cumin seeds, tahini and yogurt till well mixed.
- season with salt and pepper, tip the puree into an ovenproof dish, cover with foil and heat through in the oven for 20 minutes.
- divide the meat mixture into six portions and mold each on to a metal skewer so that the meat resembles a fat sausage.
- preheat the grill or broiler on the hottest setting and cook the kebabs for 4-5 minutes on each side. (Don't overcook so it doesn't dry out.).
- melt the butter and pour it over the hot chickpea puree. (if puree is too thick, thin with a bit more yogurt and or butter) serve the kebabs with the hot chickpea puree.
- serve with salad and bread.