Syrian Beef Kebabs-Patties

Serves : 6

Comments: This easy and delicious recipe is adapted from a similar one (which came from Lisa Ades) printed in the New York Times. Ms. Ades serves her kebabs in pitas accompanied by lettuce and cucumbers tossed in olive oil and lemon juice. While I assume this is very authentic, it seemed to lack a little something to me and my fellow diners. We found the addition of a bit of hummus, sage and whitebean dip, or tzatziki made the stuffed pita even better.

 

Ingredients:

  • 2 pounds fatty ground beef, like chuck
  • 4 tablespoons tomato paste
  • 2/3 cup minced onion
  • 2 teaspoons salt
  • juice from 1 lemon
  • 1/2 teaspoon cinnamon
  • 2 dashes cayenne pepper
  • 1 tablespoon ground allspice
  • 1/3 cup pine nuts
  • pitas
  • chopped lettuce, cucumbers, and tomatoes
  • hummus, dip from the {Sage and White-Bean Crostini}, or tzatziki

Instructions:

Combine the first nine ingredients (beef through pine nuts) in a bowl, and knead very well until mixture is thoroughly combined.

If making kebabs, hold a flat metal skewer - not nonstick, and at least 12 inches long - point up in one hand. Dip other hand in a bowl of water, take a handful of meat mixture and form it around base of skewer in a small sausage shape with pointed ends. Repeat, working your way up the skewer. Each skewer should hold three or four kebabs. Smooth kebabs with fingers, making sure they are fairly smooth and secured on skewers. You will get about 8 skewers-worth.

If making the patties, take a small handful of meat and form it into patties about 1/2-inch thick. You should get about 12 to 14 patties.

Lay finished skewers or patties on a sheet pan. Refrigerate at least 1 hour.

If making kebabs: Prepare charcoal grill, or turn gas grill to medium-low. Spray or brush oil on clean grill rack, and set within a few inches of the fire. Fire should not be too hot, and rack should be at least several inches from heat source. When rack is heated through, gently squeeze the kebabs to be sure they are secure on the skewers, and place skewers on grill. Meat should start sizzling gently; it should not spit and turn black. Cook undisturbed until deep brown, at least 7 minutes. When meat lifts easily from grill, slide a spatula under kebabs and turn over. Continue grilling until browned on both sides and juicy, but cooked through, 10 to 15 minutes total.

If making patties, follow directions above, except grill should be medium to medium-hot, and the patties will cook after about 5 minutes per side.

Serve hot in pitas that have been warmed on the grill. In each pita with meat, put a few spoonfuls of your desired combination of lettuce, cucumbers, and tomatoes along with a dollop of your preferred sauce.