Kebab my way EN

 

Kebabs come to us from Turkey and we Greeks like them a lot!

The truth is that I have not tried the original kebab but here in Greece we have a delicious version and we enjoy it at every opportunity.

My version will definitely not excite my Turkish friends, but it is delicious and my family likes it very much.

I do not use minced lamb but beef because I think it comes out "lighter" with this meat.

Ingredients for the kebabs:

1 kg of minced beef

2 onions, finely chopped (I don't crush them because they release water)

2 garlic cloves finely minced

1/2 cup of chopped parsley

1 teaspoon tomato paste

5 tablespoons breadcrumbs or panko

2 teaspoons of corn flour 

1 teaspoon sumac

1 teaspoon cumin

1 teaspoon sweet paprika

1/2 teaspoon cayenne pepper

Salt

Pepper

4 tablespoons oil

1/2 cup of cold water

2 red bell peppers chopped

For the sauce

1/4 cup olive oil

1 clove of garlic finely minced

1 onion finely chopped

1/2 red bell pepper, chopped

2-3 roasted red peppers and some of their juice

500gr of grated tomato

1 teaspoon of sweet paprika

1 teaspoon sumac

1/2 teaspoon of cumin

1 1/2 teaspoon sugar or honey

1/4 cup of chopped parsley

1 1/2 tablespoons of spear mint, chopped

Pita bread

Greek yogurt

Chopped parsley

For the kebabs

Put all the ingredients in a bowl and knead well. If necessary add a few more tablespoons of water to make a fluffy dough.

We make long kebabs of about 105 grams (this will make 15 kebabs).

Place them on a tray with parchment paper and leave them in the fridge for at least an hour or in the freezer for those we don't want to bake right away. When they are frozen we will put them in a bag.

Preheat the oven to 180°C and bake for 15-17 '.

For the sauce:

We put the oil in a small saucepan and sauté the garlic for a while and before it burns we add the red pepper and onion. We continue to sauté for a few minutes and add the roasted peppers. Let them sauté for a few minutes, add the grated tomato, some pepper juice and a some water. We add all the spices, salt, pepper and sugar.

Cover the pot and cook over low heat for 10'.

Add the parsley and the spear mint and boil for 1 minute.

Pita bread:

Spread the pita bread with a little oil with a brush and heat them in a non-stick pan or on a tray in the oven at 200°C.

Serve the pita bread on a plate. Spread the yogurt and sauce, add kebab on top and sprinkle with the chopped parsley.