1/3 cup bulgur
1 teaspoon allspice
1 teaspoon cumin
1 teaspoon paprika
1 teaspoon oregano
¼ cup chopped pistachio
1 white onion, grated
2 small garlic cloves, minced
4 ounces ground lamb
4 ounces ground veal
Pear Salsa (recipe below) as an accompaniment
If using wooden skewers, soak them in water for 1 hour. Preheat the grill to medium.
Put the bulghur in a bowl, add hot water and let it stand for 15 minutes. Let cool to room temperature. Strain or squeeze to remove excess water.
Add the allspice, cumin, paprika, oregano and half of the pistachios to the bulghur. Mix thoroughly with clean hands.
In a separate bowl, combine the onion, garlic, lamb and veal and mix well with clean hands.
Slowly add the bulghur mixture to the meat mixture and stir well. Add salt and pepper to taste.
Dip your hands in oil and shape the meat mixture into sausage shaped meatballs. Thread skewers into the meatballs, squeezing the meat mixture to help keep its shape.
Drizzle olive oil onto a rimmed sheet pan and turn the skewers in the oil to coat.
Cook the skewers on the preheated grill, turning them once, until cooked through. Garnish with the remaining pistachios and serve right away. Serve with the Pear Salsa.
1 small white onion, finely chopped
2 tablespoons chopped cornichons or sour gherkins
1 small red chili pepper, minced
zest and juice of 1 lime
2 hard green pears, peeled, cored and cubed
extra virgin olive oil to taste
salt and pepper to taste
In a bowl combine the onion, cornichons, red pepper, and lime zest and juice.
Add the pears and toss. Drizzle with the olive oil, season with salt and pepper and mix thoroughly. Set aside for at least 1 hour to marry the flavors. The salsa may be kept in the fridge for up to 2 days.