Author of the award-winning Flavors of the Sun, Christine Whelan leads us through a flexible kefta kabob recipe. We recommend prepping all of your ingredients before the class, so you can easily follow along. For equipment, we recommend:assorted bowls and utensils, a grill or grill pan, 4 wooden skewers or 4 flat skewers (note: if you use wooden, soak in water for a few hours beforehand to prevent burning).
Shopping List for Kefta Kabobs
Warm pitas for serving
1 lb ground beef or lamb, or a mixture
1 small onion, minced
1/4 cup chopped fresh parsley
1/4 cup chopped fresh cilantro
1/4 cup chopped fresh dill
1 egg
2 Tbsp bread crumbs
Sahadi’s Kefta Kabob seasoning
— OR, source:
1 tsp paprika
1 tsp kosher salt
1 tsp freshly ground black pepper
1 tsp Urfa pepper
2 garlic cloves, minced
1 jalapeño pepper, seeded and minced
Shopping List for Tzatziki
1 cucumber, unpeeled
1 cup [240 g] plain Greek yogurt, full or reduced fat
2 scallions, both white and green parts, thinly sliced
1 garlic clove, minced
2 Tbsp chopped fresh parsley
2 Tbsp chopped fresh dill
1/2 tsp fine sea salt
1/2 tsp ground white pepper
Juice of 1/2 lemon or more
Shopping List for Greek Salad
Cherry tomatoes on the vine, if possible
Greek barrel-aged feta or the best you can find
Persian cucumbers
Kalamata olives
Fresh or dried oregano
Sahadi’s Aleppo pepper
Extra virgin olive oil
One lemon