So juicy and delicious! These beef kebabs are just perfect for served on Arabic bread pitas!
Serves: 6 Preparation time: 20′ + 1h waiting Cooks in: 20′ Ready in: 40′
500 gr ground beef
1 red onion, grated
1 tsp cumin seeds, crushed
1 tsp coriander seeds, crushed
1 tbsp dried oregano
1 tbsp smoked paprika
1 tsp allspice, crushed
1 tbsp parsley, finely chopped
200 gr Greek yogurt
salt, freshly ground black pepper
wooden kebab sticks
1 pack Arabic pita breads
2 tomatoes + 1 large onion, sliced
3 tbsp parsley, finely chopped
smoked or sweet parpika
Soak wooden kebab sticks in water for 20 minutes before using.
Mix all kebab ingredients very well, until meat mixture appears sticky and smooth and all spices are evenly distributed.
Wetting your hands with water form long kebabs. Thread each kebab onto a skewer, pinching the sides and flattening the meat and as you go. Chill in the refrigerator, covered, for at least 1 hour.
Cook your kebabs in a grill pan or light a chimney full of charcoal. When all charcoal is lit and covered with gray ash, spread the coals evenly over half of coal grate. Set grilling grate in place, cover grill and preheat for 5 minutes. Clean and oil grate.
Cover the grill and cook, turning the skewers until the meat is cooked through, for 8-10 minutes. When meat almost cooked, place pita on the grill until warmed through, flipping after 30 seconds. Remove kebabs and pitas from heat.
Serve kebabs immediately with warm pitas, yogurt, paprika, parsley, tomato and onion slices.
Photo – Food styling Antonia Kati