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Lamb Biftekia with Anchovy, Sun-Dried Tomato and Mint


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  • 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 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
  • Pinch red pepper flakes
  • 1 tablespoon fresh, chopped parsley
  • 6 bamboo skewers


Servings 2
Adapted from


Step 1

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

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