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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.
Mini Herbs and Garlic Kebaburgers and Oven Baked Fries
In the bowl of a food processor, pulse the onion, bell pepper, and garlic until finely chopped, 20 pulses.
Add the parsley, cilantro, mint, and Herbes De Carmel and pulse until the herbs are finely chopped, 15 pulses.
Transfer the mixture to a large bowl. Add the lamb, beef, salt, cumin, coriander, black pepper, harissa, and baking soda and gently mix with your hands to incorporate.
Form the mixture into 12 equal-sized round patties about 1 inch thick, arrange on a plate, cover, and refrigerate for 30 minutes.
Make the fries
Preheat the oven to 425°F.
Cut the potatoes into ½-inch batons, then pat them dry with paper towels.
In a large bowl toss the potatoes with the oil, salt, and pepper.
Arrange in a single layer on a large rimmed baking sheet and bake until crisp and golden, flipping the fries once after 20 minutes only if they seem like they’re burning, 30 to 35 minutes.
Grill the burgers:
Preheat a grill, grill pan, or cast-iron skillet over medium-high heat. Cook the patties, trying not to move them, until a slight crust forms and the meat is cooked to medium, 3 to 4 minutes per side.
Serve the kebabs with fries, tahini sauce, and a green salad.
