Ingredients:
· 1# ground beef or lamb
· 1 small onion, grated
· 2 T. parsley, chopped
· Salt and pepper
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· 2 T. oil
· 1 onion, finely diced
· 6 garlic cloves, minced
· 1 red fresno chile, finely chopped (seeded is up to you)
· 1.5 # roma tomato, chopped
· Salt and pepper
· Sugar to taste
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· 2 pita, cut in half sideways, and torn into pieces
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· 1.5 C. yogurt, beaten
· 2 T. olive oil
· 3 T. pine nuts
· 1 tsp. sumac
· ½ tsp. smoked paprika
Preparation
1. In a bowl, combine the ground lamb or beef with the onion, parsley and salt and pepper. Place in the refrigerator while proceeding.
2. In a large saute pan, heat the oil over medium heat. Add the onion, season with salt and pepper and saute until fragrant and begins to pick up a bit of color. Then add the garlic and chiles and saute for another 1-2 minutes – do not let the garlic burn. Add the chopped tomatoes, season again with salt and pepper and a pinch or two of sugar and cook, pressing down on the tomatoes to help break up, for about 10-12 minutes until the tomatoes have turned into a sauce consistency and the sauce has thickened slightly. Set aside
3. Place the pita on a sheet tray and toast in a 400 degrees oven. Set aside.
4. Hand form the kebab into 1 inch thick x 3 inch pieces. Place on a baking sheet and broil 3-4 on the top rack of the oven 3-4 minutes per side until a nice crust has formed. If the meat is still a bit pink on the inside when down, it is ok.
5. Meanwhile, while the kebab is under the broiler, heat a small saute pan over medium heat with the oil, pine nuts, sumac, and paprika. When the oil begins to pop, turn off the heat.To assemble, on a serving platter, place the toasted pita down. Top with the tomato sauce. Place the beaten yogurt in dollops on top of the tomato sauce and place a broiled kebab on top of each dollop. Finally, drizzle the pine nut mixture evenly over the top of the kebabs.