By: Kayla & Justin Butts Photography by: Rachel Benavides
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In America, our style of barbecue was born in thebrgreat forests of olden days. Our forefathers hadbraccess to limitless amounts of firewood, so they werebrable to slowly roast huge sides of beef or pork onbrfires that burned for days. We inherited our lovebr
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of briskets and other large cuts of meat from thebrlong-burning fires of our ancestors.br
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But trees have always been scarce in the deserts of Arabia.brBarbecue in the Middle East evolved over the treeless centuriesbrinto small cuts of meat that could be grilled quickly over abrmodest fire. This fast-grilling tradition produced the kaftabrkabob.br
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A kafta kabob is a skewer of ground meat seasoned with herbsbrand spices and grilled over a fire. The kafta kabob brings abrunique and exotic flavor to the table. And because they cookbrso quickly, it is easy to grill your kafta to perfection.br
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Traditional Middle Eastern kafta is made from mutton. Butbrlocal mutton is hard to find because sheep are difficult to raisebrin the heat and humidity of the Coastal Bend. For this recipe,brwe used our own grass-fed ground beef and seasoned the kafta with garlic, onions, parsley, and mint from the garden.brCumin and cinnamon give kafta kabobs their signature MiddlebrEastern flavor.br
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Baba ganoush is a dip made from eggplant, tahini (sesamebrseed paste), garlic, lemon juice, and olive oil. Grilling the egg-brplant gives your baba ganoush its smoky flavor while removingbrthe phenolic compounds that can make eggplant bitter. Bababrganoush can be served on top of your kafta kabobs or as a dipbrfor vegetables or pita bread.br
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You can grill your pita bread along with the kafta and egg-brplant, or finish it on a cast iron skillet. Homemade pita is thebrperfect complement to your kafta kebob and brings an authen-brtic flair to this dish.br
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These recipes are perfect for a simple and healthy weeknightbrmeal for the family. And these dishes are so flavorful and outbrof the ordinary, they will make a wonderful addition to anybrweekend grilling party.br
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Bringing the Middle East to your grill has never been so easy.
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Coastal Bend Kafta Kabobs
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Serves 4-6
brPrep time: 5 minutes
Cook time: 15 minutes
Ingredients:br
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1lb grass-fed ground beefbr
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4 cloves garlic, mincedbr
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1⁄2 onion, mincedbr
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3 tbsp fresh parsley,brchoppedbr
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3 tbsp fresh mint, chopped
1⁄2 tsp cumin
1⁄4 tsp cinnamon
br1 tsp kosher salt
1⁄2 tsp cayenne pepper
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Directions:br
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Preheat gas or charcoalbrgrill according to yourbrnormal procedure. Sub-brmerge 8 wooden skewersbrin water for at least 10brminutes.br
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Combine all ingredientsbrin a large bowl. Dividebrthe beef mixture into eightbrportions and form thebrmeat mixture around eachbrskewer.br
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Place each skewer onbrdirect heat for 2 minutesbrper side, with the lid to thebrgrill open. Then move tobrindirect heat with grill lidbrclosed for 10-12 minutes,bror until internal temperature reaches 160°F.br
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Pita Bread
Serves 8
brPrep time: 7 minutes
Inactive prep time: 1 hour
Cook time: 10 minutes
Ingredients:br
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1 packet, or 2 1⁄4 tsp fast-actingbrdry yeastbr
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1 1⁄2 tsp sugar
1 1/3 cup water
4 cups bread flour
1 tbsp salt
br1⁄4 cup olive oilbr
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Directions:br
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Mix yeast, sugar, and water in a large mixing bowl. Letbrmixture sit for 5 minutes, untilbrbubbles begin to form. Add re-brmaining ingredients and kneadbrfor 5 minutes, until a smooth,brelastic dough is formed. Letbrrise for one hour.br
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Place a cast iron skillet on medium-high heat. Divide doughbrinto 8 equal pieces and formbrinto balls. Using a rolling pin,brroll out dough until each pitabris 1/8” thick. Cook the formedbrpitas on preheated skillet for 2 minutes on each side. Servebrwarm with kafta kabobs andbrbaba ganoush.
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Baba Ganoush
Serves: 6
brPrep time: 7 minutes
Cook time: 20 minutesbr
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Inactive prep time: 10 minutes
brIngredients:
br1 large eggplant, thickly sliced
1⁄4 cup tahini
2 cloves garlic
2 tbsp fresh parsleybr
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1 tbsp good-quality extra-virginbrolive oil, plus extra to drizzle onbrthe eggplantbr
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1⁄4 tsp salt
juice of one lemon
pinch of cuminbr
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Directions:br
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Preheat grill. Drizzle slicedbreggplant with olive oil. Grillbron direct heat for 2 minutesbron each side, then move tobrindirect heat with the grill lidbrclosed for an additional 10-15brminutes (or until flesh is ten-brder). Remove from grill.br
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Once the eggplant has cooled,brremove the peel. Place thebreggplant pulp and remainingbringredients in a food processorbrand pulse until smooth, aboutbr45 seconds. Serve with pitabrbread.
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