Kebab with yoghurt and tomato sauce

Name: Kebab with yoghurt and tomato sauce
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 1 Bread rolls from the previous day; 2 Onions; 1 bunch of parsley; 600 Ingredients g minced lamb; 1 egg (size M); 1 TABLESPOON Tomato paste; 1 TABLESPOON Paprika pulp; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Cumin seed; 7-10 Tbsp Noble sweet paprika; 2 Garlic cloves; 1 TABLESPOON Butter; 1 can(s) (425 ml) Tomatoes; 2 TABLESPOONS Sunflower oil; 250 g Greek cream yoghurt (10 % fat); 4 thin flatbreads; 1/2 bunch Peppermint; 12 wooden skewers

AUTHOR
Reed Chan

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

1 Bread rolls from the previous day
2 Onions
1 bunch of parsley
600 Ingredients g minced lamb
1 egg (size M)
1 TABLESPOON Tomato paste
1 TABLESPOON Paprika pulp
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Cumin seed
7-10 Tbsp Noble sweet paprika
2 Garlic cloves
1 TABLESPOON Butter
1 can(s) (425 ml) Tomatoes
2 TABLESPOONS Sunflower oil
250 g Greek cream yoghurt (10 % fat)
4 thin flatbreads
1/2 bunch Peppermint
12 wooden skewers

Directions

1
Soak rolls in cold water. Peel 1 onion and cut into fine cubes. Wash parsley, shake dry, pluck leaves from the stalks and chop very finely. Squeeze the bread rolls well and pluck into small pieces. Knead the minced meat, bread roll, egg, parsley, onion, tomato and pepper pulp well. Season with salt, pepper, cumin and paprika powder. Form into 12 rolls and put them on wooden skewers
2
Peel and chop the remaining onion and 1 clove of garlic. Heat butter in a pot, fry onion and garlic cubes briefly until translucent. Add the tomatoes and chop with a spatula. Season to taste with salt and pepper
3
Heat the oil in a large pan and fry the skewers in portions in it or on a grill, turning them for about 8 minutes. Keep ready skewers warm. Peel the remaining garlic and press it through a garlic press. Season yoghurt with salt and garlic. Heat bread in a preheated oven (electric cooker: 150 °C/ circulating air: 125 °C/ gas: level 1) for 3-5 minutes. Wash the mint, dab dry and pluck the leaves from the stalks. Arrange bread, skewers, yoghurt, sauce and mint