Chefs at Home: Gunter Weber, The Chase Park Plaza Royal Sonesta St. Louis

Welcome to the next in the Chefs at Home series – bringing the best recipes of the summer to your dinner table. Cooking, sharing, and enjoying great food doesn’t need to stop, just because we’re all experiencing more time at home this summer. Our chefs have shared their creativity with you in each post embracing what they are making at home.

This week Executive Chef Gunter Weber at The Chase Park Plaza Royal Sonesta Hotel St. Louis shares his summer favorite for easy grilling and relaxing.

“This is one of my favorites to make for any grill party. It’s so easy and I love the middle eastern flavors – the coriander powder and cilantro mixed with the fresh onion and jalapeno make it taste fantastic and so fresh! I got this recipe when I was working in Burma. I became friends with the chef of the Egyptian embassy in Yangon Myanmar. He gave me a ton of authentic recipes that I still use at home to this day!”

Middle Eastern Kafta Kebab with Naan Bread and Lebanese Yogurt Sauce

This dish is perfect for any grill party. Just use your left-over raw burger meat or any ground beef. Add ground lamb if you want it to be even more authentic.

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Ingredients for the Kafta Kebab
1 lbs of ground beef
1 bunch of cilantro,
2  tablespoons of coriander powder
4 ea garlic
½ white onion
1 jalapeno (or if you don’t like spicy 1 small green pepper)
2 teaspoons, kosher salt

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  1. Put everything but the meat in food processor and puree. Make sure it gets very small.
  2. Put everything in a bowl and mix by hand.

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Set aside meat while you assemble the sauce.

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Lebanese Yogurt Sauce Ingredients
1 cup Greek yogurt
1 lemon
Fresh mint
¼ cucumber
1 table spoon Tahini paste
Salt

  1. Use micro plane for lemon zest and cucumber
  2. Add lemon juice to the yoghurt
  3. Chop the mint and add the tahini paste

Grill the beef like sausages, form it on a skewer to keep it traditional or form it like a beef patty. Serve it on naan-bread or pita bread or on traditional hamburger bun.

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Chef’s note:  I added a red cabbage slaw for the crunch and color. Serve family style or make it look fancy.

Enjoy this post? Check out all of the recipes in our Chefs at Home series!

Chef Robert Graham, Royal Sonesta Houston Galleria

Chef Mark Kapolnek, Royal Sonesta Chicago Riverfront.

Chef Kevin Baker, Sonesta Fort Lauderdale Beach

Chef Jason Routzahn, Royal Sonesta New Orleans

Chef Kevin Davis, Sonesta Gwinnett Place Atlanta

Chef Matt Porter, Sonesta Suites Scottsdale

Chef Brian Dandro, Sonesta Resort Hilton Head Island/Royal Sonesta Boston

Chef Patrick Newman, Sonesta Bee Cave Austin

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