Kebab 2.0 (now with pics!)

The last time I made kebab, I followed my aunt's recipe and things were good. Not as good as hers, but certainly not bad, and we ate it and were content.

Tonight, I made kebab again, with a couple revisions to my aunt's recipe. I love it! It's a more Mediterranean version, again featuring mint, because we still can't get Sumac anywhere in town. Tomorrow I'm going to make a cucumber yogurt sauce to go with it, but that's another blog post.

I wanted to make a smaller batch as well as a leaner one, so I cut it down to 3 lbs of meat instead of 5, and one onion. Here's the recipe I used:

3lbs ground meat
1 large onion, pureed
2 tbs each turmeric, salt, spearmint
3 large bullion cubes (ran out of beef, used chicken instead, everything was fine)
3 eggs

For my meats, I used two pounds of 90/10 ground sirloin, and one pound of 73/27 ground beef. I wanted there to be SOME fat to stick it all together, which was good. 3 eggs and it was still much less stick-to-itself-y than the previous batch.



First I made a slurry with my spices and the eggs



Then I pureed my onion, and added it to my spices.



Then the meats! Mix your meats in good. The sirloin was much more tender than the ground beef, so it didn't need nearly as much mixing.



Then onto the foreman grill it went! I used big spoonfulls, about meatball sized.



Operation: Less Fat was a total success. Instead of having to empty the fat tray every go, I only had to empty it twice for the entire batch.



Kebab 2.0 was a total success!