Tavernas, Tarot, + Tradition : A Glimpse of Greece (+ Kofta Kabob Recipe)
You know you’ve made it to the other side of the world when you hit the Mediterranean Sea.
The moment I saw it, all I wanted to do was jump in the water. Backfloat as I gazed up at the city, draped in the crisp blues and whites I had been daydreaming about just hours ago in L.A. Even after the long flight and wrestling match with my luggage that was pathetic enough to offend the Olympic gods themselves, I couldn’t help but feel at home the moment I stepped off of the ferry.
Maybe it was the fact that blue and white are my favorite colors, or because I brought a bit of home with me (my girlfriends, Amy and Adriana) Most likely, it was the smell of garlic wafting down through the cobblestone streets. What can I say? It doesn’t take much to win me over.
It’s a funny thing when you travel, you become this other part of yourself. And when the trip is over, all that’s left is a ghost of a memory; little glimpses and anecdotes that stick with you. Now, whenever I eat Greek food, there’s a moment when my memories become a little bit clearer.
I remember Greek Suzan; I liked her. She walks 15,000+ steps a day, drinks ouzo with every meal, lives to watch the sunset over the sea, wears straw hats on the daily, and manages to get a tight 4 hours of sleep without ever feeling tired.
I think about the night my girlfriends and I went out in Mykonos after I insisted we wear heels. It was the same day my friends learned that, outside of ordering food at a restaurant, Greek Suzan should not be making executive calls. I’ll never forget the looks on their faces when I abandoned my heels after a full 8 minutes and ducked into a leather store to buy sandals.
Of course, I like to believe I more than made up for my lack of cobblestone street smarts by taking my friends on a culinary adventure through Greece. Eating our way through Crete, Santorini, Mykonos, and Athens. They let me order for the table, I pretended they had a choice in the matter ;)
We’d order mezze platters, then fill the table with a mountain of gyros, moussaka, and Mediterranean seafood. We’d eat until we could barely move. Then we’d pour our after-dinner ouzo over ice with a dash of water until it clouded white. We’d drain every licorice-y drop, then follow our noses to the next spot and do it all again.
One of my favorite memories from our trip is one that isn’t triggered by certain foods or smells but is always with me; it happened one day in Santorini. We were winding up this tight cobblestone street when we came upon an old woman on the sidewalk; a tarot reader. She had stark white hair and dark, mineral eyes, and when she looked at me, I felt her peering into my soul. She gave us a reading that day that I’ll never forget. It still sends shivers down my spine whenever I think about it. In her broken English, she revealed truths, one after another, that brought us closer together; her words bonded us for life.
When I think about Greece, I think of locals that shook their heads when I told them I was from America and mumbled, “Too much work”. I remember the lessons they taught me about the importance of family and tradition, and the way they illustrated what it means to enjoy life through the richness of simple, everyday moments. And I think about the culture that unapologetically celebrates comfort food as the truest expression of love (a country after my own heart).
So as I share this greek-inspired recipe with you, I hope you’ll take it in kind; as an expression of my love and as permission to indulge in whatever brings you joy today.
KOFTA KABOB
Recipe
I knew I wanted to write a Greek-inspired recipe blog this month, but it took me a long while to decide what I wanted to put out into the world. Although I admit that visions of gyros and falafel dance through my head on the daily, I decided to share one dish that I devoured skewer-after-skewer while I was in Mykonos, and that is Kofta Kabob.
Kofta Kabob is a simple dish made of of generously seasoned minced lamb grilled on skewers. It is wildly popular in the Middle East and can be found in many tavernas in Greece. Kofta Kabobs are filled with all of my favorite Middle Eastern spices so they instantly transport me back to the dimly lit midnight streets of Mykonos.
Kofta Kabobs are hearty, tender, smoky, and dripping with flavor; just saying their name makes my mouth water in anticipation. Often served wedged in the fold of a pita and topped with yogurt, tzatziki, cucumber and tomato salad, Kofta Kabobs are just as delicious on their own as they are when served as a full meal.
This recipe is simple, fun to make, and is sure to be a hit at your next backyard barbecue. Try it for yourself and consider it a gift from me to you; a little taste of Greece as I remember it.
INGREDIENTS
1 medium yellow onion
2 Jalapenos (remove seeds)
1 parsley bunch, stems removed
2 roma tomatoes
1 1/2 lb ground beef
2 tbsp seven spices*
2 tbsp red pepper paste (or chili hot sauce)
Salt and pepper to taste
*Seven Spices is an aromatic blend of allspice, black pepper, cinnamon, ground cloves, cumin, ground coriander, and white pepper
METHOD
To prepare, soak 10 wooden skewers in water for at least 30 minutes and lightly oil the grate on your gas grill. Then, preheat your grill to medium high. Finally, prep a tray with parchment paper and set it aside.
Chop or use a food processor to prepare the onion, jalapeño, parsley, and tomatoes. Set aside on paper towels to soak up any excess water. These veggies and herbs must be dried thoroughly to prevent over-moistening the meat mixture.
Put ground beef in a large mixing bowl and add veggies. Mix in seven spices, red pepper paste, and salt and pepper. Don’t over-work the mixture.
Pro tip: In a small pan, I cook a very small amount to test out the flavors before grilling. This gives me an opportunity to adjust my seasonings.
4. Scoop the meat mixture with your hand and mold it evenly around the wooden skewers until each one is about 1 inch thick.
5. On the parchment paper tray, lay each kabob side by side. If the meat mixture is hard to mold, set it in the freezer for 15 to 20 minutes.
6. Place the kebabs side by side on the pre heated and oiled grill. Grill the kabobs for about 4 minutes, then rotate and grill for another 4 minutes.
ASSEMBLY
While they are hot, eat them as they are or serve them up with Mediterranean favorites such as olives, grilled veggies, rice, and (of course) ouzo!
Ok now, take a bite! What do you think?!
Do you feel like you’ve been transported to the Mediterranean?
I have loved sharing these recipes and stories with you, and I would love to share more; here and on my Instagram. If you are enjoying The Recipes That Made Me series, please let me know! Shoot me a DM or like this blog :)