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| Aegean Beef Kebabs |
1 pound ground beef (80-85 %)
1 onion, grated
Sea salt
Black pepper
2 tablespoon red pepper paste or tomato paste
Ground Paprika
1 teaspoon dried mint, optional
1-2 tablespoons extra virgin olive oil
Mix all ingredients together in a bowl, kneading well with hands.
Divide the meat into 10 balls and shape like a burger. Place on skewer and stretch and pull the patty to the length of skewer. Repeat the process.
Slightly oil a frying pan or stove top grill. Cook turning only once until the meat begins to lightly char.
Yogurt sauce
In a bowl, mix: 1 cup strained yogurt, 2 garlic cloves mashed to a paste, pinch paprika, ½ teaspoon dry mint, 1 tablespoon extra virgin olive oil.
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| Aegean Kebabs with 2 skewers |
I use 2 skewers for each kebab, it holds the meat in place without any worries. These Kebabs can be made the day before. You can also freeze them easily for future use.
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