What to do with groound meat on the grill besides burgers?

Saving my shekels for SLONYC #1 and eating cheap this week. I’ve got a big thingy of ground chuck and a little thingy of ground lamb and I plan to blend them together with some fresh crushed garlic, Worcestershire sauce, and some other spices for some burgers.

Any other ideas for what I might be able to do with ground meat on the grill besides the ubiquitous burger?



Thanks!

Koobideh from Iran:

http://www.persiancity.com/recipes/recipe.asp?ID=54" onclick="window.open(this.href);return false;

Bill,

Wow, thanks! I’m on it…

You are welcome.

As a side note, my Persian friend would have us over for these all the time. His grandfather dug a hole in their backyard and filled it with charcoal to cook a dozen of these at a time. Big, flat metal skewers supported by bricks…no grill grate at all.

The key to a truly authentic experience is to master the art of making pollo (rice) and having a good pita bread.

Thank you Ali Ben Landreth…

neener

I think I got the original from Food and Wine??? I made a couple of changes.
Anyway it rocks.

MEATBALLS WITH CHICKPEAS AND RED PEPPER SAUCE
INGREDIENTS
1/2 cup roasted red peppers from a jar (4 ounces), preferably piquillo
2 cups low-sodium vegetable or chicken broth
1/2 cup whole-milk yogurt, preferably Greek, plus more for serving
1 pound ground lamb
1 pound ground beef
2 large eggs, lightly beaten
1 tablespoon plus 1 teaspoon minced garlic
1/4 cup minced flat-leaf parsley, plus more for garnish
1 tablespoon thyme leaves
2 teaspoons smoked paprika
4 teaspoons kosher salt, plus more for seasoning
1/4 cup vegetable oil
1 3/4 cups chickpeas from a jar or can, drained
DIRECTIONS

  1. In a mini food processor, puree the peppers. Transfer the puree to a bowl and whisk in the broth and 1/2 cup yogurt.
  2. In a large bowl, combine the lamb, eggs, garlic, 1/4 cup parsley and the thyme and smoked paprika. Add the 4 teaspoons kosher salt. Using your hands, gently mix, then roll into sixteen 2-inch meatballs.
  3. In a very large skillet, heat the oil until shimmering. Add the meatballs and cook over moderately high heat until browned all over, about 8 minutes. Slide the meatballs to one side of the pan. Add the red-pepper sauce and the chickpeas and bring just to a boil. Simmer the meatballs over moderately low heat, stirring and turning them occasionally in the sauce, until the sauce reduces slightly, 10 minutes. Season with salt. Transfer the meatballs and chickpeas to a platter, spoon the pepper sauce on top, garnish with parsley and serve with yogurt.

Bill,

I added my own twist to the spices, used cumin and paprika with some chile powder and the juice of one fresh lemon. Pressed in the garlic and chopped the onion in my Cusinart chopper almost to a puree.

I only had 2 metal skewers, so I tried a couple on wood. Wood skewer=FAIL.

The meat also stuck to the grill on one, so it was a bit of a mess. Ended up with 3 good pieces and 3 banged up ones, as well as a couple really good looking burgers.

I would repeat.