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The traditional way to make kebab is to wrap the ground meat around long, flat metal skewers known as shipudim, but I find this method challenging. The meat needs to be really finely chopped, and sometimes it has a hard time adhering to the skewers. Making patties and cooking them straight on the grill—like little burgers but so much better—makes this an easy every-night thing instead of a production.
Main Course
4-6
Adeena Sussman, adapted from Sababa, adapted by Helen Park
1 Tbsp Herbes De Carmel
2 tsp kosher salt
1½ tsp ground cumin
½ tsp ground coriander
½ tsp freshly ground black pepper
2 tsp Honey Harissa or ½ teaspoon cayenne pepper
¼ tsp baking soda
3 Tbsp vegetable oil
¾ tsp kosher salt, plus more for seasoning
¼ tsp freshly ground black pepper, plus more for seasoning
Questions? Contact helen@laboiteny.com
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