Beef Kebab Sandwich with Tahini and Herb Salad
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- Mixing bowls
- Chef's knife
- Mandoline
- Skewers
- Cast iron skillet
INGREDIENTS
- 4 baguettes or sturdy sandwich rolls
- 1.1 pounds/500 grams ground beef, preferably a mix of short rib and chuck cap
- 1 onion, finely chopped
- 1 garlic clove, finely minced
- ½ teaspoon salt
- ½ teaspoon ground black pepper
Salad:
- 1 medium red onion, thinly sliced lengthwise
- 2 handfuls of green onion tops, roughly chopped
- 7 radishes, thinly sliced on a mandoline or with a sharp knife
- 1 green chili, thinly sliced (optional)
- ½ medium ripe tomato, squeezed by hand to crush slightly
- Juice of 1 lemon
- 2 tablespoons olive oil
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
Sauce:
- ½ cup tahini
- Juice of ½ lemon
- 2 tablespoons amba (fermented mango sauce) or mango chutney, optional
INSTRUCTIONS
- In a large bowl, combine the beef, onion, garlic, salt, and pepper. Knead the mixture thoroughly by hand for 3 to 4 minutes, until tacky and cohesive. Divide into 4 to 6 portions and shape each one tightly around a flat metal skewer to form even kebabs.
- Heat a grill or heavy skillet over medium-high heat until very hot. Lightly oil the grates or pan. Grill the kebabs for 2 to 3 minutes per side, turning once, until browned and cooked through. Transfer to a plate and let rest.
- Place the radish slices in a bowl of ice water for 15 minutes. Drain and pat dry.
- In a large bowl, combine the red onion, green onions, radishes, chili (if using), and crushed tomato. Add the lemon juice, olive oil, salt, and pepper. Toss well, then gently press the mixture with your hands or the back of a spoon to soften and release flavor.
- In a small bowl, whisk together the tahini, lemon juice, and amba until smooth and creamy. If too thick, whisk in a splash of cold water until the texture is thick but spoonable.
- Split the baguettes or rolls. Spread a generous layer of tahini sauce on the bottom halves. Add a kebab, top with salad, and add another kebab if desired. Drizzle more tahini sauce on top and finish with extra salad. Close the sandwich, wrap tightly in parchment paper, slice in half, and serve immediately.
FAQ
How can I make the beef kebab sandwich spicier?
Start by adding finely chopped hot peppers like jalapeños, serranos, or bird’s eye chilies directly into the kebab mixture. You can also increase the amount of black pepper or mix in cayenne or Aleppo pepper. For a spicy tahini-amba sauce, stir in harissa or schug. If you prefer heat in the salad, add more green chili slices or sprinkle in crushed red pepper flakes.
Can I prepare the kebabs in advance and reheat them later?
After grilling, let them cool completely, then wrap tightly and refrigerate for up to 3 days. Reheat gently in a skillet or a 300°F (150°C) oven until warmed through. Avoid microwaving, as it can dry them out. You can also shape the raw kebabs ahead of time and refrigerate them uncooked for up to 24 hours.
What type of bread works best for a beef kebab sandwich?
sturdy yet soft enough to absorb the sauces without falling apart. A crusty baguette, Turkish pide, or thick sandwich roll works well. Avoid soft sandwich bread or thin pita, which can become soggy or tear easily. The bread should hold the weight of the kebab, tahini-amba sauce, and salad. Toasting the bread lightly can help reinforce structure and add a pleasant crunch to each bite of the beef kebab sandwich.
Can I substitute the beef with another protein?
You can substitute beef with ground lamb, chicken, or turkey in a beef kebab sandwich, depending on your preference. Ground lamb adds richness and is traditional in many Middle Eastern kebabs. Chicken or turkey works well when seasoned generously to retain moisture. Be sure to adjust cooking time accordingly—poultry should be cooked to 165°F (74°C).
What is the best way to keep the sandwich from getting soggy?
Spread the tahini-amba sauce directly onto the bread to act as a barrier against moisture. Drain the salad mixture thoroughly before adding it, and avoid overloading with juicy vegetables. Toasting the bread lightly before assembling also helps create a moisture-resistant layer. Wrap the sandwich in parchment paper and serve immediately. If making in advance, keep components separate and assemble just before eating to maintain the best texture.
Is it possible to make the tahini sauce ahead of time?
The sauce can be made ahead and stored in the refrigerator for up to 5 days. Stir well before using, as it may thicken or separate over time. If it becomes too thick, whisk in a small amount of cold water or lemon juice to restore the desired consistency. Preparing the sauce in advance not only saves time but also allows the flavors to meld, adding depth to your beef kebab sandwich.
How can I keep the kebabs from falling apart on the grill?
Knead the meat mixture thoroughly until it’s sticky and cohesive—this ensures the proteins bind. Avoid adding too many wet ingredients like onion or herbs without draining excess moisture. Shape the kebabs tightly around flat skewers and chill them for 30 minutes before grilling to help them hold their shape. Turning them only once during cooking also reduces the risk of breakage.
