Serves 6 to 8
1/2 cup fine bulgur
1 cup shelled pistachios
1 bunch scallions, thinly sliced
2 small sweet onions, one finely diced, the other sliced thinly
6 cloves garlic, minced
1/2 bunch parsley, chopped
1/2 bunch spearmint, chopped
2 tablespoons Baharat
2 tablespoons paprika
2 teaspoons hot red pepper flakes
2 pounds finely ground lamb
Sea salt, pepper to taste
Olive oil, for brushing
1 bunch Italian parsley, coarsely chopped
1 tablespoon ground sumac
6 to 8 sweet frying peppers, such as banana or cubanelle
6 to 8 tomatoes, halved
6 to 8 pita breads (optional)
2 cups plain Greek yogurt
1. Bring 1 cup of water to a boil and pour over the bulgur. Leave until plump, about 30 minutes. Drain.
2. Combine the nuts and 1/2 cup cold water in a food processor and blend to a chunky paste.
3. Combine pistachio paste with scallions, diced onion, garlic, parsley, mint, Baharat, paprika, hot red pepper flakes, lamb, bulgur, salt, and pepper. Mix well. Combine with the ground lamb and knead well.
4. Form the lamb mixture into 12 to 16 flat sausage shapes around steel sword skewers, pressing to flatten the meat and indenting every inch or so.
5. Preheat a charcoal or gas grill until the coals are white hot and no open flames are burning. Or preheat the broiler.
6. Combine the onion, parsley, and sumac. Reserve.
7. Brush the peppers and tomatoes with oil and grill or broil. Brush the kebobs with oil and grill or broil until well-browned on both sides.
8. Lightly toast the pita breads if using, and place them on individual serving plates. Smear with the yogurt. Top with two kebobs for each portion. Place a grilled pepper and a grilled tomato half on either side of the kebobs. Spoon the onion mixture over the kebobs and serve immediately