Y’all. Srsly. Low-carb can be totes delish.
That’s also probably the longest recipe name I’ve ever posted, so I’m pretty sure I worked off some extra calories just typing it. Word bonus : ) I mean, like, word. Bonus.
So I have this super fancy-schmancy Ninja kitchen system that I got for free because I had all these omgyou’resoawesome points at my last job, and it was just sitting there on the gift website so … snag. Best thing ever. It has the food processor part where you can chopify or mincify or pureeify things, or you can change the blades to plastic for making doughy things, or you can attach the blender for frozen drinky like things, orrrrr … you can plug the bullet dude into it to make a single serve smoothie, but I don’t use it for smoothies.
I use it for pulverizing spices and making tahini. (After reading that last paragraph, I should probably use it for dissecting run-on sentences, but whatevs.)
Phenomenal cosmic flavor!
(Itty bitty carb content.)
- 1-1/2 lbs ground beef, pork, lamb, turkey … you choose! I used a combo of beef and pork because I procrastinated going to the grocery until there was only one tiny thing of ground beef left except for the super expensive organic grass fed stuff that probably isn’t so I mushed them together and that probably isn’t something one discusses in an ingredient list but this is my blog, so deal : )
- 1 tsp coriander seeds
- 1 tsp yellow mustard seeds
- 1 tsp freshly minced ginger
- 1/2 tsp turmeric
- 1/2 tsp coarse grind black pepper
- 2 tsp sea salt (I used smoked oak from this amazing set of salts I found at Trader Joe’s as a gift for someone who never got it because seven salts of the world, y’all.)
- A handful of freshly chopped basil
- olive oil
Grind all the spices except the ginger together (see why I dig the ninja bullet thingy?) Throw the meat in a medium bowl, add the ginger, the basil and the spice mix and work it. Use your hands. I mean, unless you don’t want to. But do it anyway. It’s just best.
Shape them into kebabs about 3 inches long and an inch or so around. You should end up with around 12 kebabs … about 3 per serving. Fry them in a cast iron skillet in olive oil over a medium high heat, making sure they brown on all sides. Once you’ve got a good sear, lower the heat and continue cooking about 10-15 minutes to cook them through. Remove from the skillet.
- 1/2 stick butter
- 3 medium onions, cut in half and sliced (not too thin…you’re going to carmelize the hell out of them.)
- Salt and pepper to taste
Melt the butter in the same pan you used for the kebabs. Throw in the onions and the salt and pepper. Sautee until golden brown and nicely carmelized. Don’t take them off too soon! Live on the edge.
(omg, i love this stuff sooooo much)
- 7 oz ripe red tomatoes, diced
- 2 oz toasted pecans (I’m dead serious about the toasting. )
- 1 Tbsp toasted sesame seeds (throw them in with the pecans.)
- 1-2 cloves garlic
- 1 Tbsp white wine vinegar (I used a Pinot Grigio vinegar)
- 1/2 tsp salt
- 1/2 tsp pepper
- 4 Tbsp olive oil
Yo. Remember that bullet thingy? It probs has some spice powder from the kebabs all up in it unless you’re one of those people who cleans everything as they cook. Which would be a shame, because you should totally use that.
Pat the tomatoes dry-ish and throw them in the blender or bullet thingy. Or whatever thing you have that makes good tahini or other pasty spreads. Add all the rest of the stuff except the olive oil and blend into a paste. Add the olive oil a little at a time until it reaches a nice dipping consistency.
Plate the kebabs on the onions and serve with the tahini.