We’ve got a “Big Boy” tomato plant in my front yard. We built it a nice cage thing with some sticks and twine. It’s super cute and it just sprouted some flowers. I obviously don’t know my gardening lingo. Tas totally fell on it, by accident of course, and crushed its home while mowing the lawn yesterday. He feels really bad about it. I think he’ll be ok though! Big Boy that is. Tas just has a butt bruise. He’s fine. We fixed up his home real nice again and now we’re just talking to Big Boy asking him for our forgiveness. Updates to follow on his recovery.
EEEEEEEEE!!! Mini anything makes me squeal. And mini kebabs just make my heart burst. Simply rolled in puff pastry, baked, then dipped in tahini sauce and straight to the face.
KEBABS IN A BLANKET
WITH TAHINA DIP
MAKES 12-14 kebabs in a blanket
1 lb ground chuck ( or a combination of ground beef and lamb)
1 yellow onion, grated
2 tbsp chopped cilantro
1 tbsp chopped parsley
1 tbsp olive oil
1 tsp salt
½ tsp cumin
½ tsp smoked sweet paprika
¼ tsp black pepper
¼ tsp baking powder
pinch of all-spice
oil for frying
1 sheet puff pastry, cut into triangles (longest edge at least 3 ½”)
egg wash (beaten egg with splash of water)
black sesame seeds
½ cup tahini (sesame paste)
½ cup cool water
2 tbsp fresh lemon juice
salt to taste
FOR THE KEBABS: In a large bowl, combine the ground chuck with the onion, cilantro, parsley, olive oil, salt, cumin, paprika, pepper, baking powder, and all spice. Mix well and set in the fridge for 1 hour or up to 24 hours to allow the flavors to meld.
Shape the kebabs into 3” long torpedo shapes. Heat a large skillet with a bit of oil over medium-high heat. Sear each kebab for 30 seconds per side just to seal them. Allow them to cool completely to room temperature.
FOR THE BLANKETS: Prepare a sheet pan with parchment paper. Roll each kebab in a triangle of puff pastry and place it on the prepared sheet pan. When all are rolled, brush the puff pastry with egg wash and garnish with a dash of paprika, Maldon salt, and black sesame seeds.
Place the sheet pan in the freezer for about 20 minutes to set the puff pastry. Pre-heat the oven to 375˚F. Bake the kebabs in a blanket for 15-18 minutes until the puff pastry is golden brown.
FOR THE TAHINA SAUCE: Whisk the tahini, cool water, lemon juice, and salt until combined. Serve with kebabs in a blanket! Enjoy!