- 2 T Lavender buds
- 1 sprig of Rosemary
- palm full of fresh Mint
- 1 t of Black Pepper
- 1 t of salt
- 3 cloves Garlic
- 1/4 c Yogurt
- approximately 1lb ground beef (I used 90% lean)
- oil for light frying
Alright, let’s get started.
Take out a cutting board, sharp knife, large bowl, few couple varieties of spoons, a fork, and a clean cloth (maybe another one for cleaning up spills and wiping hands).
First, measure 1/4 cup Yogurt into the large mixing bowl. Then start chopping up the Rosemary, Mint, and Garlic ( I left the Lavender as is but if you want it a bit finer, go ahead and run it through a coffee grinder). Add the Lavender, chopped Herbs, Salt, and Black Pepper to the Yogurt bowl. Whisk away
Add the Meat to the Yogurt mixture. Break up any chunks and really mix the Yogurt mixture into the meat. Feel free to use your hands to really get in there. Cover with a clean cloth. Refrigerate for a couple hours.
Meanwhile, read a book, do some squats, work on that presentation due tomorrow, write down your dreams, or just take a nap. Naps are nice at every age.
When you’re just about ready to take the meat out, get out your frying pan, 2 plates (one for the uncooked meat and one for the cooked meat) and line one of them with paper towels to soak up oil from the cooked meat. Oh, don’t forget a couple forks to turn the meat over while it’s frying.
Alright, the bowl is out and your meat is ready to roll. Take about a Tablespoon of meat into your palm and roll into about an inch wide kebab roll. Use the plate to stage the rolled meat before frying. Now heat the oil over medium heat and start frying! About 3 minutes on each side. Use the fork to roll them on each side. When the meat is thoroughly cooked, use the forks to delicately pull the meat from the oil and lay on the paper towel covered plate. Enjoy!
If you have the energy, whip up a cool dip for the kebabs. Mix 1/4 cup yogurt, teaspoon of lavender, ground black pepper, and salt to taste.
nom nom nom nom