Servings: 4
- Deep medium size baking pan
INGREDIENTS
- 4 large potatoes
- 2 pounds/1 kilogram coarse salt
Kebab:
- ¾ pound/400 grams ground beef / ground lamb
- 3 tablespoons oil
- ½ onion, chopped
- 1 bunch parsley, chopped
- 1 teaspoon coarse salt
- ½ teaspoon ground black pepper
- ½ teaspoon amba spice powder / cumin, optional
Tomato salad:
- 2 large tomatoes, chopped
- ½ onion, chopped
- ½ green chili pepper, seeds removed and chopped
- ½ lemon, squeezed
- 2 tablespoons olive oil
- ½ teaspoon coarse salt
- ¼ teaspoon ground black pepper
Tahini sauce:
- 1 cup raw tahini
- ¾ cup water
- ½ lemon, squeezed
- ¼ teaspoon coarse salt
- 2 garlic cloves, pressed (optional)
INSTRUCTIONS
- Preheat the oven to 375 F (190 C). Fill a deep baking pan with the coarse salt, place the potatoes on top and bake for 75 minutes. Check the potatoes with a wooden toothpick to make sure they are soft, then change the program to grill for another 10 minutes.
- Mix all the kebab ingredients together in a bowl and form long and narrow patties. Insert a skewer into each patty and let them rest for 30 minutes.
- Mix all the tahini ingredients in a bowl until well combined. In a separate bowl, mix all the salad ingredients and set aside.
- Cook the kebabs on a barbecue grill or in a hot cast iron pan for about a minute and a half on each side (cooking time varies depending on the thickness of the kebab and the degree of doneness you want).
- Place the potato on a plate and cut them lengthwise. Open and place the kebab inside, add tomato salad and drizzle tahini sauce.