So juicy and delicious! These mini kebabs are just perfect for entertaining, served on Arabic pita or nan bread. A perfect beer or red wine pairing!
Serves: 6 Preparation time: 20′ Cooks in: 10′ Ready in: 30′
For the kebabs:
500 gr ground pork
500 gr ground beef
2 egg whites, lightly beaten
5 tbsp panko
1 red onion, grated
1 tsp cumin seeds, crushed
1 tsp coriander seeds, crushed
1 tsp dry spearmint
1 tsp paprika or chili flakes
3 tbsp extra-virgin olive oil
½ tsp freshly ground black pepper
For the yogurt sauce:
250 gr Greek yogurt
2 tbsp extra-virgin olive oil
1 tbsp fresh spearmint, finely chopped or 2 tsp dry
1 medium garlic clove, finely chopped (optionally)
wooden kebab sticks
1 pack mini Arabic pita breads
2 tomatoes + 1 large onion, sliced
3 tbsp parsley, finely chopped
Soak wooden kebab sticks in water for 20 minutes before using.
Mix all kebab ingredients until meat mixture appears sticky and smooth and all spices are evenly distributed.
Wetting your hands with water form meat into cigars about 4 inches long. 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.
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.
In the meanwhile, combine all sauce ingredients in a medium bowl. Season with salt and black pepper and refrigerate until needed.
Serve kebabs immediately with warm pita, yogurt sauce, tomato and onion slices.