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Pass crisp lettuce leaves and tangy yogurt with these cumin-spiced patties and assemble them at the table. Slideshow:  Global Grilling 

Melissa Rubel Jacobson
February 2014

Gallery

Credit: © Iain Bagwell. Food styling by Simon Andrews.

Recipe Summary

total:
25 mins
Yield:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Light a grill. In a medium bowl, gently mix the chuck with the onion, garlic, parsley, mint, zatar, salt, cumin and pepper. Form the meat into 1 1/2-inch balls and flatten them to 3/4 inch thick patties.

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  • Grill the meatballs over moderately high heat until pink in the center, about 2 minutes per side. Wrap the grilled meatballs in lettuce leaves and serve with yogurt.

Notes

Zatar is a Middle Eastern spice blend made with sesame seeds, thyme and sumac, a tart seasoning made from ground dried berries.

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