Kebab Zaitooni(Olives)

Kebab Zaitooni(Olives)

Wine Varietal:


  • For the Aioli
  • 1/4 Cup olives, pitted and chopped
  • 2 tablespoons capers, drained
  • 2 cloves garlic, coarsely chopped
  • 1 lemon, zested
  • 1/2 lemon, juiced
  • 1/2 Cup prepared mayonnaise
  • Salt
  • Freshly ground black pepper.
  • Mix all the ingredients and chill it .
  • Red onion cut in rings
  • Extra-virgin olive oil, for drizzling
  • Salt and freshly ground black pepper
  • For the Patty
  • 3Tablespoon browned onions.
  • 2 Pounds ground lamb
  • 3 large cloves garlic, grated or finely chopped
  • 2 red or green chile, finely chopped
  • 2 -inch piece ginger, grated or minced
  • 1 teaspoon (1/3 palmful) turmeric, ground cumin, ground coriander, smoked sweet or sweet paprika, brown onion paste.
  • Pinch mace powder
  • 1/2 All spice powder(garam masala)optional
  • Pinch ground cinnamon
  • A handful of chopped coriander leaves.
  • Baby spinach leaves
  • 8 soft potato rolls or slider rolls (recommended: Pepperidge Farm)


  • Put the red onion rings in a small bowl and separate the rings. Add the lime juice and drizzle with extra-virgin olive oil. Season with salt and Pepper.
  • Add the lamb to a mixing bowl along with the garlic, chile, ginger, spices, mace ,cinnamon,Lastly add coriander leaves. Mix to combine. Form the meat mixture into 6 sections and making 6 burgers in total, thinner at the center and thicker at the edges. Season with Coarse salt and pepper.
  • Heat a large skillet or a griddle pan with a drizzle of extra-virgin olive oil over medium-high heat. Add the burgers and cook a 3 minutes on each side. Flipping.
  • Put a few leaves of spinach on each of the bun bottoms and add the burger. Top with the onions and aioli generously .Cover with the bun tops and serve.
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