When it comes to grilling, nothing quite beats the flavor and aroma of perfectly cooked lamb kebabs. If you're looking to elevate your grilling game, mastering the art of 7 spice lamb kebabs is a must. Let's dive into the world of spices and techniques to create a mouthwatering dish that will impress your guests. The stuff: 1 large white onion, peeled, plus more sliced onion, for serving 2 pounds ground lamb 4 large garlic cloves, finely chopped (about 1 1/2 tablespoons) 2 tablespoons kosher salt 2 teaspoons black pepper 1 teaspoon Never Not Eating 7 Spice (Baharat also works well here) 1/2 teaspoon baking soda 6 tablespoons fresh lemon juice (from 2 lemons), plus lemon wedges,...
Are you looking to impress your guests with a flavorful and savory appetizer? Look no further than the Baharat Beef Puff Pastry Roll. This Middle Eastern-inspired dish is a perfect blend of spices, meat, and flaky pastry that will leave everyone coming back for more. The stuff: About 12 ounces of puff pastry thawed Flour for sprinkling 1 egg Never Not Eating Sumac S&P, for sprinkling Olive oil 1 medium onion sliced 2 teaspoon Silan Date Syrup Salt to taste 1 pound ground beef 1 1/8 teaspoon kosher salt 1 tablespoon Never Not Eating Baharat 1 teaspoon garlic powder 1 cup 100% sesame tahini 3/4 cup water 1/4 cup lemon juice 1 ¼ teaspoon salt 1/2 bunch parsley 4 garlic cloves The method: Preheat oven to 365°F (185°C). Line a baking sheet with parchment paper In a statue pan, over medium high heat sauté...
The stuff: 2 tbs Never Not Eating spice of your choice 1 ½ tsp kosher salt 1 head of cauliflower, trimmed of green leaves and cut vertically into 3/4-inch slices Extra-virgin olive oil, for brushing and drizzling 1-2 tablespoons finely chopped fresh cilantro or parsley leaves (or both) and tender stems The method: Generously brush cauliflower all over with olive oil and season evenly with spice mixture. Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and arrange the coals on one side of the charcoal grate. Alternatively, set all the burners of a gas grill to high heat. Set cooking grate in place, cover grill and allow to preheat for 5 minutes. Clean and oil...
The Stuff: 2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces 1 pound lamb fat, cut into 1-inch pieces 1 medium-size (8-ounce) yellow onion, cut into 1/2-inch wedges (about 2 cups) 3 tablespoons of your favourite Never Not Eating spice blend 3 ½ teaspoons kosher salt 1 ½ teaspoon black pepper 10 large metal skewers (1 inch wide x 23 1/2 inches long) Ghee, at room temperature, for brushing Directions Place chicken and lamb fat on a baking sheet lined with parchment paper; spread into a single layer. Freeze, uncovered, until partially frozen, about 30 minutes. Meanwhile, place meat grinding attachments, an 8-millimeter (coarse) grinding plate, and a 4 1/2-millimeter (medium) grinding plate in freezer until well chilled, 15 to 30 minutes. Fit meat grinder with chilled grinder attachments and...
The Stuff: 2 lbs. boneless leg of lamb, cut into 1-inch cubes, hard fat trimmed and discarded 6 tablespoons olive oil, divided, plus more for grill grates 4 tablespoons Never Not Eating Baharat, divided 2 teaspoons kosher salt, divided 1 medium-size white onion, peeled and root end trimmed 1 medium-size red bell pepper, cut into 1-inch pieces 1 medium-size yellow bell pepper, cut into 1-inch pieces 1 medium-size green bell pepper, cut into 1-inch pieces 6 small white mushrooms, halved lengthwise 15 large grape tomatoes (about 10 ounces) 3 Lebanese-style pita rounds The Method: Pat lamb dry using paper towels, and place in a large bowl. Add 3 tablespoons oil, 3 tablespoons Baharat, and 1 teaspoon salt to lamb; toss until well combined. Cover bowl with plastic wrap; refrigerate at least 2 hours...
