← All recipes
Levantine · Main
Spiced Kebabs with Preserved Lemon Dill Yogurt
Oven-broiled kafta kebabs blended with dill, cilantro and warm spice, browned outside and juicy within, served with a cool yogurt sauce sharpened by preserved lemon and dill. Good with orzo rice or flatbread.
- YieldServes 4 to 6 (about 15 kebabs)
- Hands-on35 min
- Total58 min
- Difficulty
Ingredients
Kebabs
- 700 gground beef, lamb, veal or a mix
- 60 gpita or white bread, crusts removed, torn
- 1small onion, quartered
- 1 clovesmall garlic clove, peeledoptional
- 10 gfresh cilantro (coriander), a small handful
- 10 gfresh dill, a small handful
- 1½ tspsalt
- 1½ tspNine-Spice Mix, baharat or Lebanese 7-spice blend
- 1 tspAleppo pepperoptional
- 1 tbspolive oil, plus a little for greasing the pan
Preserved lemon dill yogurt
- 250 gplain yogurt
- 1 tbsppreserved lemon rind, rinsed and roughly chopped
- 10 gfresh dill, a small handful
To serve
- to tasteOrzo Rice or Unleavened Flatbread
What it costs to shop for
Members can download a cost breakdown for any recipe in Excel: what to buy after trimming, how many packages, and the cost per serving, scaled to however many you’re cooking for.
Sign in to downloadMethod
The method is for members
The timed method (mise en place, a cook timeline with minutes per step, and cook mode with timers) is delivered to members in their packages, adapted to how they cook.
Your first week is free. Cancel any time, in one click.