Difficulty: Medium - some experience needed
1lb. 80/20 ground hamburger
1lb. ground lamb
1-2/3c. finely chopped onion
2c. finely chopped parsley
Mix ingredients and let refrigerate overnight. Form 1/6 lb. tubes around water-soaked bamboo skewers. Grill until well done, serve with harissa sauce (recipe below) and flatbread.
Hellfire Harissa sauce
2 dried chipotle peppers
5 small dried red chiles (e.g. chile japones)
3 tbsp supermash
2 tbsp jalapenomash
2 or 3 tsp garlicmash
1/2 tsp salt
1 tsp ground coriander
1 tsp ground caraway
1 tsp ground cumin
3 tbsp dragon's tearz
all the "mash" items and the Black Fly Mustard are available at Dr. Gonzo's , 122 Main St, Worcester
A night in Morocco on a Stick Kefta kebabs
Reconstitute the dried chipotles and red chiles by boiling them in water for 30 minutes. Remove stems from chiles and add the chiles to food processor with all mashes, salt, and spices. Pulse until the chiles are at a medium-fine chop. Put in sealable container, mix in 2tbsp of the dragon's tearz, and cover the top with the remaining tearz. Cover and refrigerate until needed.
For the couscous, prepare 2 cups of dry couscous according to the box, substituting 1 tbsp of bacon drippings for 1tbsp of the butter. Once the couscous is cooked, add 1/2 cup of Cabot Cheddar Shake, 1tbsp blackfly mustard, and 4 strips of crumbled bacon. Serve on the side of your kebabs with medallions of chevre (goat cheese).