Simit Kebap (Ground Lamb, Bulgur, and Pistachio Kebabs)

Name: Simit Kebap (Ground Lamb, Bulgur, and Pistachio Kebabs)
Total time: PT0D0H0M
Yield: serves 6-8
Ingredients: 1 ⁄ 2 cup shelled pistachios; 1 ⁄ 4 cup roughly chopped parsley; 1 ⁄ 4 cup roughly chopped mint; 1 tsp. crushed red chile flakes; 1 ⁄ 2 tsp. ground allspice; 6 cloves garlic, peeled; 2 scallions, roughly chopped; 1 ⁄ 2 small yellow onion, roughly chopped; 1 red Holland chile, stemmed, seeded, and roughly chopped; 1 lb. ground lamb; 1 ⁄ 4 cup fine bulgur, soaked in warm water for 10 minutes and drained; Kosher salt and freshly ground black pepper, to taste; 9 metal skewers; 2 tbsp. olive oil; 1 tsp. sumac; Yogurt and hot sauce, for serving

Serves
serves 6-8

TODD COLEMAN

A thick pistachio puree is folded into a mix of ground lamb and bulgur in these garlicky kebabs. This recipe first appeared in our June/July 2013 issue along with Ansel Mullins's article Keepers of the Flame.

Ingredients

¹⁄₂ cup shelled pistachios
¹⁄₄ cup roughly chopped parsley
¹⁄₄ cup roughly chopped mint
1 tsp. crushed red chile flakes
¹⁄₂ tsp. ground allspice
6 cloves garlic, peeled
2 scallions, roughly chopped
¹⁄₂ small yellow onion, roughly chopped
1 red Holland chile, stemmed, seeded, and roughly chopped
1 lb. ground lamb
¹⁄₄ cup fine bulgur, soaked in warm water for 10 minutes and drained
Kosher salt and freshly ground black pepper, to taste
9 metal skewers
2 tbsp. olive oil
1 tsp. sumac
Yogurt and hot sauce, for serving

ADVERTISEMENTAD

Instructions

Step 1

Purée pistachios and ¼ cup water in a food processor until very smooth. Add parsley, mint, chile flakes, allspice, garlic, scallions, onions, and chiles; pulse until almost smooth. Transfer to a bowl. Add lamb, bulgur, salt, and pepper; using hands, mix until combined. Form about ⅓ cup mixture around the end of each skewer (See our guide on how to build kebab skewers); refrigerate until meat is firm, about 1 hour.

Step 2

Heat a charcoal grill or set a gas grill to high; bank coals or turn off burner on one side (see Grilling 101). Grill kebabs on hottest part of grill, turning as needed, until slightly charred and cooked through, 12-15 minutes. Transfer kebabs to a platter; drizzle with oil and sprinkle with sumac. Serve with yogurt and hot sauce.

Purée pistachios and ¼ cup water in a food processor until very smooth. Add parsley, mint, chile flakes, allspice, garlic, scallions, onions, and chiles; pulse until almost smooth. Transfer to a bowl. Add lamb, bulgur, salt, and pepper; using hands, mix until combined. Form about ⅓ cup mixture around the end of each skewer (See our guide on how to build kebab skewers); refrigerate until meat is firm, about 1 hour.
Heat a charcoal grill or set a gas grill to high; bank coals or turn off burner on one side (see Grilling 101). Grill kebabs on hottest part of grill, turning as needed, until slightly charred and cooked through, 12-15 minutes. Transfer kebabs to a platter; drizzle with oil and sprinkle with sumac. Serve with yogurt and hot sauce.