Recipe: Lamb kebabs with paste and mint

Dina Nikolaou’s version of lamb kebabs that will win you over with their aroma and taste.

Are required:

20′ preparation
15′ cooking
2 hours waiting
Total: 2 hours and 35′

Materials

Pieces: about 18

For the kebabs

• 750 gr. minced lamb, preferably from leg
• 1 tsp. tomato paste soup
• 3 slices of stale bread, without the crust, soaked in water and well squeezed
• 3 cloves of garlic, mashed
• 1 medium dry onion, pureed
• 1 tsp. tablespoon vinegar, preferably white
• 1 egg white
• the leaves of 1/3 bunch fresh mint, chopped (or, alternatively, 1 tbsp. mint, dry, grated)
• 1/2 tsp. sweet cinnamon powder
• 1 tsp. sweet oregano, dry, grated
• salt, freshly ground pepper

For serving

• 18 small Arabic pies
• 2 tsp. tablespoon olive oil (for greasing Arabic pies)
• 1 small lettuce, chopped
• 2 large tomatoes, cut into slices
• 1 dry onion in rings
• the leaves of 1/3 bunch of fresh mint, chopped
• paprika

Procedure

Kebab

1. In a deep bowl, mix all the ingredients for the kebabs and with wet palms (to prevent the minced meat from sticking) knead very well, for about 6 – 8 minutes, until we have a homogeneous and fluffy mixture.
2. Every now and then we dip our palms in water and continue kneading.
3. Cover with film and leave the mixture in the refrigerator for about 1-2 hours, until it hardens.
4. Preheat the oven to grill mode.
5. Lightly oil our palms and shape the mixture into oblong kebabs, about 2 cm thick and about 12 cm long.
6. Grease the oven rack and put it in the highest position, under the grill.
7. Put the oven tray in a lower position with a little water, so that the fats drip there and don’t dirty the oven.
8. Put the kebabs on the grill and cook for about 13 – 15 minutes, turning them about every 3 minutes, until they are cooked on all sides.

Serving

1. Lightly oil the pies with a brush and grill them for about 1 minute on each side.
2. Take them out, spread an aromatic tomato, onion, lettuce, mint yogurt sauce on top and the kebabs.
3. Sprinkle with paprika and serve.

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