We love this recipe, courtesy of the New York Times! And just in time to welcome in summer. We like to use ground turkey and Urfa peppers. Enjoy!
What You’ll Need:
- 1 pound cold ground meat, such as lamb, beef, turkey or a combination
- ⅔ cup finely minced or grated white onion
- 2 garlic cloves, finely grated, pressed or minced
- 2 tablespoons finely chopped fresh cilantro or parsley, plus more for garnish
- 1 ¼ teaspoons ground cumin
- 1 teaspoon ground sumac (see Tip), plus more for serving
- 1 teaspoon kosher salt (Diamond Crystal)
- 1 teaspoon Urfa or Aleppo pepper
- ¼ teaspoon freshly ground black pepper
- ⅛ teaspoon ground cinnamon (optional)
- Flaky sea salt, for serving
What to Do:
- In a large mixing bowl, combine the meat, onion, garlic, cilantro, cumin, sumac, salt, Urfa pepper, black pepper, and cinnamon, if using.
- With your hands, thoroughly knead and massage the meat to incorporate the ingredients, about 4 minutes. Breaking down the meat will create a sticky, cohesive mixture that results in a pleasing springy texture. You can also combine everything in an electric mixer with the paddle attachment, in which case it will take only about 2 minutes. Chill the mixture for at least 2 hours or up to overnight.
- Wet your hands with cold water, then divide meat into 6 equal portions and mold each around a metal or soaked bamboo skewer (see Tip). Transfer skewers to a large plate or baking sheet. You can grill them right away at this point, or cover and refrigerate them while preparing the grill (up to 4 hours).
- Heat the grill to high. When the grill is hot, lightly brush the grates with oil, and add the skewers. Cook, rotating them carefully every few minutes, until evenly browned and slightly charred in places, about 5 to 10 minutes. Transfer to a platter and let rest for a few minutes. Garnish with more herbs, sumac and flaky sea salt, andserve.
Tips
- If you can’t find ground sumac, use 1 teaspoon finely grated lemon zest instead. The flavor won’t be the same, but the lemon will provide the needed tartness.
- Using flat metal skewers is best, but not necessary. If using bamboo skewers, they must be soaked in water for at least 30 minutes before grilling to prevent flare-ups. Place bamboo skewers flat on a rimmed sheet pan and add enough water to cover.
