Ingredients
For anchovy sauce
3
olive oil-packed anchovy fillets
1
clove garlic
2
teaspoons sugar
2
teaspoons Bragg’s liquid aminos (you can use soy, I would suggest temari for this)
1/4
cup fresh mint
1/4
cup fresh parsley
Juice of one lemon
2
tablespoons apple cider vinegar
2
tablespoons hot water
2
teaspoons capers
2
tablespoons oil-packed sundried tomatoes, chopped
Lamb biftekia
3/4
pounds ground lamb
1/4
cup minced onion
1
clove garlic minced
1/4
teaspoon cumin
1/4
teaspoon cinnamon
3/4
teaspoons kosher salt
1
teaspoon ground black pepper
Pinch red pepper flakes
1
tablespoon fresh, chopped parsley
6
bamboo skewers
Preparation
Make sauce by combining all sauce ingredients. I like to use a mortar and pestle for this to keep a more rustic texture – you can use a blender or food processor but just pulse a few times. Combine anchovies, garlic, sugar, sun-dried tomatoes, mint and parsley, muddle until it forms a thick paste, add the rest of ingredients, and stir to combine. This can be made up to a week in advance and kept in the fridge. In a medium bowl, mix meat with other ingredients, portion into six logs. Wrap the meat mixture around skewers. Grill 4 minutes flip, cook another 3 minutes or so until firm. I used my indoor grill pan – you can
