Lamb Biftekia with Anchovy, Sun-Dried Tomato, and Mint

• servings: 3 servings

Ingredients

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

1 lemon, juiced

2 tablespoons apple cider vinegar

2 tablespoons hot water

2 teaspoons capers

2 tablespoons oil-packed sundried tomatoes, chopped

3/4 pound ground lamb

1/4 cup minced onion

1 clove garlic minced

1/4 teaspoon cumin

1/4 teaspoon cinnamon

3/4 teaspoon kosher salt

1 teaspoon ground black pepper

1 pinch red pepper flakes

1 tablespoon fresh, chopped parsley

6 bamboo skewers

Directions

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 also do these under a broiler, just watch closely to not over cook.

Serve with anchovy sauce.