Grilled Garlic Beef Mititei

In a large bowl, combine the ground beef with the minced garlic, chopped parsley, breadcrumbs, salt, paprika, black pepper, and cumin.

Mix everything together with your hands until well combined — Andrei says the warmth of your hands helps the fat render properly.

Cover the bowl and let the mixture rest in the refrigerator for 15 minutes so the breadcrumbs absorb and the flavors marry.

Divide the mixture into 6 equal portions. Roll each portion into a sausage shape about 2 inches long and 1 inch thick — mititei should be plump but not fat.

Preheat your grill to medium-high heat. Brush the grates lightly with oil.

Place the mititei on the grill and cook for about 12 minutes total, turning every 3-4 minutes for even charring. Insert a meat thermometer into the center of the thickest mititei — they're done when internal temperature reaches 165°F (74°C).

During the last few minutes, melt the butter in a small saucepan with the crushed garlic cloves. Brush this garlic butter over the mititei as they finish cooking — this is Andrei's secret to that extra garlicky punch.

While the mititei rest, mix the mustard with a squeeze of lemon juice and a drizzle of olive oil. Stir until smooth.

Let the mititei rest for 2 minutes, then serve with the mustard sauce, crusty white bread, and a wedge of lemon for those who want an extra sour hit.