Tired of burgers yet? Throw a kebab on the grill!
Kebab
Adapted from “Food From Many Greek Kitchens,” by Tessa Kiros (Andrews McMeel). Use thick metal skewers for this recipe, and squares of parchment paper to wrap them up and serve. Serves 4.
Ingredients
9 ounces finely ground lamb
9 ounces finely ground beef
1 small red onion, grated
2 tablespoons coarsely chopped Italian parsley
1/2 teaspoon dried oregano, crumbled
Salt
3 medium-large tomatoes, quartered
Olive oil, for brushing
Freshly ground black pepper
8 pita breads
1 small red onion, sliced, for serving
A couple of handfuls of chopped Italian parsley, for serving
Tzatziki (recipe follows), for serving
Lemon quarters, for serving
Paprika in a shaker, for serving
Directions
Put the lamb, beef, grated onion, chopped parsley and oregano in a bowl and add 3/4 to 1 teaspoon salt. Knead together thoroughly. Divide into 8 balls of about 2 3/4 ounces each. Firmly press each ball compactly around a skewer in a long sausage shape about 6 inches long. Thread 4 tomato quarters on each of the remaining skewers, making sure you pierce through the skin so that they hold well.
Preheat a grill to high and brush it lightly with olive oil. Grill the meat kebabs until deep gold and slightly crusty in parts on the outside and still moist on the inside, but not dried out. Brush the tomatoes with a little olive oil, scatter lightly with salt and pepper and grill them at the same time. Brush the pita very lightly with olive oil on both sides and put on the grill to warm up.
To serve, remove the skewers from the kebabs. Halve the tomato quarters. Put a square of parchment paper on each plate and then 1 pita on top of each square. Add a meat kebab, a couple of pieces of tomato, some onion slices, a good amount of parsley, a nice dab of tzatziki, a squeeze of lemon juice and a shaking of paprika. Add salt if you like. Roll up the pita quite tightly, then roll the paper around. Tuck the bottom in and leave the top third of the pita out. Eat. Move onto your second one. Then follow with a nice ice cream.
Tzatziki
From “Food From Many Greek Kitchens,” by Tessa Kiros (Andrews McMeel). Makes a nice bowlful.
Ingredients
2 garlic cloves
1 tablespoon olive oil
1 small cucumber
1 teaspoon salt
12 ounces Greek yogurt
1 1/2 tablespoons chopped mint
Freshly ground black pepper
Directions
Using the flat of your knife, crush the garlic with a pinch of salt into a paste. Put into a small bowl with the oil, and leave to marinate while you prepare the rest.
Trim the cucumber and peel it. I like it striped, with one strip peeled and the next left unpeeled. Using the large holes of the grater, grate the cucumber into a sieve. Scatter with the salt and leave it for 30 minutes or so to drain, turning it over a couple of times and even pressing it down with your hands or a wooden spoon.
Put the yogurt into a bowl for serving. Add the garlic and oil, the mint and a couple of grinds of black pepper. Fold the cucumber through and taste for salt. This can be stored in the fridge, covered, for a couple of days. The cucumber will give up a little water, but stir it through to loosen the tzatziki.
