Yogurtlu Kebab
Ingredients
Kebab Mixture
- 600 grams Ground beef
- 600 grams Ground pork
- 2 slices Stale bread softened in water then squeezed dry
- 1 cup Grated onion
- ½ cup Grated tomato
- 1 Large egg (or two small)
- 3 cloves Garlic minced
- ½ tsp Ground cumin
- ½ tsp Ground allspice
- 1 Tbsp Dried oregano
- ½ tsp Baking soda
- ½ tsp Ground pepper
- 4 tsps Salt
Tomato Sauce
- 60 grams
of butter 1/2 cup diced onions 1 1/2 cups tomatoes puree salt and pepper to taste
- ½ cup Onions diced
- 400 gram Tomato puree (1 tin)
- Salt and pepper to taste
Garnishes
- 4 Pita breads
- 1 ½ cups Greek-style yogurt
- ⅓ cup Fresh parsley chopped
- 1 tsp Sweet paprika (I prefer smoked)
Instructions
- In a bowl, mix ingredients to make your keftedes (kebabs). Form them into around 18 meatballs and refrigerate until they are ready to be grilled 1.
- In a saucepan, under medium heat, add your butter and sweat your onions for about 10 minutes. Add tomato puree, salt, pepper and simmer gently for another 15-20 minutes or until the sauce is thick. Adjust for seasoning and set aside.
- Form your meat mixture into sausage shapes with your hands. Preheat your gas or charcoal grill/BBQ to a medium heat. Brush your grill surface with vegetable oil.
- Grill your kebabs untill just cooked through and put to one side to rest under tinfoil. Take your pita breads, brush with olive oil and place on grill to just warm the bread on both sides. The should have a gentle grill stripes on each side. Rest with the kebabs until ready for plating.
Assembly
- Cut your pitas into 4-5 strips and place on plates. Arrange three kebabs on each. Top with yogurt then tomato sauce. Garnish with chopped parsley and a sprinkle of paprika.
Notes
- If you don’t have six for dinner you can freeze some at this stage