Learn how to make Zahav's tasty kabobs with Chef Michael Solomonov.
Zahav's chef Michael Solomonov shows us how to make the restaurants tasty bulgarian kabobs in this week's Bon Appecheap. This recipe serves four:
1 lbs ground beef (80/20)
1 lbs ground lamb (80/20)
1 tsp dextrose (available at specialty food stores)
½ tsp baking soda
1 tbsp ground cumin
1 ½ tbsp ground coriander
1 tbsp minced Italian parsley
1 tbsp crushed Aleppo pepper (available at Middle Eastern markets)
1 tbsp kosher salt
1 tbsp sweet Hungarian paprika
1 tbsp minced Spanish onion
Combine all of the ingredients in a large, stainless steel mixing bowl. Using your hands, knead the mixture for approximately 5 minutes, or until the meat looks doughy and emulsified. Cover and refrigerate for at least 1 hour or until the mixture is thoroughly chilled. Divide the mixture into eight equal portions and roll each piece into a sausage- like shape. Form each kebab around flat, metal skewers. Refrigerate the kebabs, on the skewers, for another hour. Cook the kebabs over hot coals for 4 minutes per side, or until medium rare. Serve immediately with rice.
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