Meat Kebab with Pita and Roasted Tomatoes

Juicy meat skewers with pita bread, smoky roasted tomatoes, and a fresh parsley and onion salad.

Time: 60 min · Servings: 4 · Calories: 189 kcal

Ingredients

• 300 g minced lamb
• 300 g minced beef
• 25 units onion
• 5 clove of garlic clove
• 5 teaspoon of ground cumin
• 2.5 teaspoon of ground coriander
• 1.25 teaspoon of ground black pepper
• 5 to taste salt
• 0.5 teaspoon of ground cinnamon
• 1 g sweet paprika
• 300 units tomato
• 15 tablespoon of extra virgin olive oil
• 3 to taste salt
• 1 to taste ground black pepper
• 50 units white onion
• 30 bunch of fresh parsley
• 200 units pita bread
• 100 g natural yogurt
• 190 g tahini

Method

1. In a medium bowl, combine the minced lamb, minced beef, finely grated onion, finely minced garlic clove, ground cumin, ground coriander, ground black pepper, salt, ground cinnamon, and sweet paprika. Mix all ingredients with your hands until well combined, without over-kneading to prevent the meat from becoming tough.
2. Cover the bowl with plastic wrap and refrigerate the mixture for at least 30 minutes (ideally 1 hour) for the flavors to develop.
3. Preheat the oven to 200°C. Place the tomato wedges on a baking sheet, drizzle with extra virgin olive oil, and season with salt and ground black pepper.
4. In a bowl, combine the thinly julienned white onion and roughly chopped fresh parsley. Optionally, add a splash of lemon juice or vinegar and mix well.
5. Bake the tomatoes for 20-25 minutes, or until tender, slightly caramelized, and with some toasted bits.
6. Remove the meat mixture from the refrigerator, slightly moisten your hands, and form elongated meat portions around two wooden skewer sticks, compacting them well.
7. Cook the kebabs on a grill or griddle over medium-high heat for 3-4 minutes per side until golden and cooked through; or in the oven at 200°C for 10-12 minutes, flipping them halfway through.
8. Warm the pita breads in a dry skillet, in the oven, or in a toaster until warm and pliable.
9. Place an open or folded pita bread on each plate, add one or two kebabs on top of the bread, a generous portion of the parsley and onion salad next to it, and serve the roasted tomatoes alongside the kebab. Optionally, offer natural yogurt or tahini as an accompaniment.

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Categories: Meat & Poultry · All recipes

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