Grilled Kebabs

TOTAL TIME: 3 hr 40 min
Prep: 30 min
Inactive Prep: 2 hr
Cook: 1 hr 10 min
YIELD: 6 to 8 servings


  • 1 pound lean ground sirloin
  • 1/4 cup fresh parsley leaves, minced
  • 2 tablespoons plain yogurt
  • 2 tablespoons za'atar
  • 1 tablespoon ground cumin
  • 1 tablespoon paprika
  • 1 tablespoon ground sumac
  • 1/4 teaspoon sea salt
  • Freshly cracked pepper
  • 2 cloves garlic, minced
  • 1 egg
  • 1/2 Vidalia onion, minced
  • 2 tablespoons extra-virgin olive oil
    • 1 head garlic
    • 1 teaspoon extra-virgin olive oil
    • 1/2 cup roasted tahini
    • 1/3 cup plain Mediterranean yogurt
    • 1/4 cup fresh lemon juice
    • 1/4 cup fresh mint leaves, roughly chopped
    • 1/4 cup fresh parsley leaves, roughly chopped
    • 1/2 teaspoon sea salt
    • 1/2 teaspoon raw sugar
    • 1/4 teaspoon cayenne pepper
    • Freshly cracked pepper
    • Fresh pita for serving
    • Pickled radishes, for garnish
    • Special equipment: skewers, for grilling (if wooden, soak before using)
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      To make the kebabs: Into a big bowl, throw the sirloin, parsley, yogurt, za'atar, cumin, paprika, sumac, salt, some cracked pepper, garlic, egg and onion, and mix. Cover and refrigerate for 2 hours to marinate.

      To make the garlic tahini: Preheat the oven to 325 degrees F. Peel the papery skin off the garlic and slice off the top. Place on a piece of foil, drizzle with the olive oil, cover and bake for 1 hour.

      Throw the tender cloves into a food processor and add the tahini, yogurt, lemon juice, mint, parsley, salt, sugar, cayenne and some cracked pepper and blend.

      Preheat a grill pan on medium-high. Roll the beef mixture into fingers and skewer. Lightly coat the kebabs with the olive oil. Turn the grill pan down to medium and grill for 3 minutes per side.

      Place 2 grilled kebabs inside a pita, spoon in some tahini sauce and top with pickled radishes.

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