These are the spicy beef kebabs with tzatziki from the current COTM, Flavors of the Sun. I’ll just make my life easy and quote my report from over there.
I made these using Impossible ground. One package is 12 oz, but I kept the spices about the same as in the original recipe. I omitted both the egg and the bread crumbs. Next time I would include some kind of binder, maybe a small amount of psyllium or some ground chia. The kebabs have a lot of stuff mixed in, and it makes them a bit crumbly and difficult to handle. Note the chilling times in the recipe for the kebab mix, both before and after shaping. You won’t want to skip that. As it was, while they were a bit fussy to handle, I did get them grilled without losing anything to the grates.
Your seasonings here are onion, garlic, jalapeño (I used serrano), parley, cilantro, dill, paprika, salt, black pepper, and Urfa pepper. Suffice it to say these are well-seasoned and very flavorful. I realized at the last minute that I didn’t have any cucumbers, so instead of the tzatziki called for, I improvised a sauce by mixing yogurt with some za’atar and minced preserved lemon. I have made the tzatziki from this recipe before, and it is good. Served this with okra roasted with sumac, and rice pilaf.
