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Special ingredients: None

Special equipment: KitchenAid stand-mixer meat grinder attachment

Referenced episodes: Shrimp Tacos

Pita

Kefta Kebab:

2lbs lamb, boneless or cut off the bone

1 onion, finely diced

2 teaspoons paprika

1 teaspoon cumin

1.5 teaspoons salt

1/2 teaspoon pepper

1/2 teaspoon cayenne

1/2 cup curly leaf parsley, chopped

1 teaspoon cinnamon

1 tablespoon fresh mint leaves, chopped

Grind the lamb first through a coarse grinding plate on its own. Then, add all of the auxiliary ingredients and pass it through the finest grinding plate for a second grind. Refrigerate until just before you are ready to form and grill the kebabs.

To make the kebabs, form a sausage-shaped mass of meat in your hand. The more you work the meat, the stickier and more bound together it will become, to a point. Impale the meat with the bamboo skewers, leaving ample bamboo to use as a “handle” opposite the meat end. Grill over a moderately-hot grill for 10 minutes, flipping once.

Coconut cream sauce:

1 cup coconut cream

Juice of 1 lime

Salt

Pepper

Granulated garlic

Finely chopped mint and parsley

Tabouleh:

Lots of finely chopped parsley

Diced tomato, cucumber, bell pepper

1/4 finely diced onion

Juice of one lemon

Salt and pepper to taste

2-3 tablespoons of olive oil

1 cup of hydrated bulgur wheat or cooked and cooled couscous