Kebab with yoghurt and tomato sauce

AUTHOR
Andrew Gay
DIFFICULTY
very easy
RATING
3 4
COOK TIME
50 mins
TOTAL TIME
50 mins

Ingredients

Servings: 6
  • 2 Garlic cloves
  • 250 g creamy yoghurt (10 % fat)
  • 7-10 Tbsp salt, pepper
  • 2 Onions
  • 1 TABLESPOON Butter
  • 1 can(s) (425 ml) Tomatoes
  • 1 Bread roll (from the previous day)
  • 3-4 Stem(s) flat leaf parsley
  • 600 g minced lamb or ground beef
  • 1 Egg
  • 1 TABLESPOON Tomato paste
  • 1 TABLESPOON Biber Salcasi (spiced paprika paste; glass)
  • 7-10 Tbsp ground cumin
  • 7-10 Tbsp Paprika powder
  • 2 TABLESPOONS Olive oil
  • 4 thin flatbreads
  • 1⁄2 Federation Mint
  • 12–16 wooden skewers

Directions

  1. 1

    For the yoghurt sauce, peel the garlic, crush it finely and stir half of it into the yoghurt. Season to taste with salt. For the tomato sauce, peel and finely dice onions. Heat butter in a pot.

  2. 2

    Fry half the onions and the rest of the garlic. Add the tomatoes and juice and chop a little with a spatula. Bring to the boil and simmer for about 5 minutes. Season to taste with salt and pepper. Keep warm.

  3. 3

    Soak rolls in cold water. Peel and finely dice 1 onion. Wash parsley, shake dry, chop leaves finely. Squeeze the bread roll. Knead minced meat, bread roll, egg, parsley, onion, tomato paste and beaver salcasi.

  4. 4

    Season with about 1 teaspoon salt, about 1⁄2 teaspoon pepper, about 1⁄2 teaspoon cumin and about 1 teaspoon paprika powder. Shape into 12-16 longish meatballs and put them individually on wooden skewers.

  5. 5

    Preheat oven (electric cooker: 150 °C/circulating air: 125 °C/gas: level 1). Heat oil in a large pan. Fry the skewers for 8-10 minutes while turning or grill them all around on a hot grill.

  6. 6

    Warm the finished skewers in the oven. Bake flatbread in the hot oven for 3-5 minutes. Wash the mint, shake dry and pluck off the leaves. Place the skewers on the flatbread, add yoghurt and tomato sauce.

  7. 7

    Garnish with mint.

Nutrition Facts

KCAL
670 kcal
CARBS
53 g
FATS
37 g
PROTEINS
26 g