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Yogurtlu Kebabs Recipe

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4.2 from 6 reviews

Yogurtlu Kebabs are a flavorful Turkish-inspired dish featuring seasoned ground beef shaped into sausages, grilled to perfection, and served with a tangy garlic yogurt sauce and rich tomato sauce. This recipe combines aromatic spices and fresh ingredients, delivering a delicious and hearty meal perfect for any gathering.

Ingredients

Kebab Mixture

  • 2 lb ground beef (80/20) or ½ lb ground lamb
  • 2 Tablespoons dry minced onion
  • ¼ cup finely chopped fresh parsley
  • 1 Tablespoon sumac or zest of one lemon + pinch salt
  • 2 teaspoons smoked paprika
  • 1 teaspoon dried oregano
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • 1 ½ teaspoons kosher salt
  • 1 teaspoon freshly ground black pepper
  • 2 Tablespoons breadcrumbs
  • 1 large egg, beaten

Tomato Sauce

  • 4 large ripe roma tomatoes (about 1 ¼ cup grated pulp)
  • ½ Tablespoon extra virgin olive oil
  • 2 Tablespoons butter
  • 5 cloves garlic, minced
  • ¼ cup tomato sauce
  • 2 teaspoons ground cumin
  • 1 teaspoon smoked paprika
  • 2 sprigs fresh oregano
  • Pinch salt and black pepper, to taste
  • ¼ teaspoon crushed red pepper flakes

Yogurt Sauce

  • 1 ½ cups plain Greek yogurt
  • 2 cloves garlic, minced
  • Sea salt, to taste
  • Juice from ½ of a lemon
  • Drizzle of milk (for a thinner sauce consistency)

Instructions

  1. Make the Kebab Mixture: In a large mixing bowl, combine the ground beef with dry minced onion, chopped parsley, sumac (or lemon zest and salt), smoked paprika, oregano, coriander, cumin, kosher salt, black pepper, breadcrumbs, and beaten egg. Mix gently until just combined to avoid overworking the meat. Cover and refrigerate for 30 minutes to allow flavors to meld.
  2. Grate the Tomatoes: Cut the roma tomatoes in half and grate the flesh into a bowl using the large holes of a box grater, leaving the skins behind. This yields about 1 ¼ cups of tomato pulp.
  3. Prepare the Tomato Sauce: Heat olive oil and butter in a skillet over medium heat until melted. Add minced garlic and sauté for 30 seconds, then stir in the grated tomato and cook for 3 minutes. Add the tomato sauce and cook for another minute. Reduce the heat to medium-low, add ground cumin, smoked paprika, fresh oregano sprigs, crushed red pepper flakes, salt, and pepper. Stir and cook gently for 3-5 minutes, then remove from heat and discard the oregano sprigs.
  4. Mix the Yogurt Sauce: In a small bowl, combine plain Greek yogurt, minced garlic, sea salt, lemon juice, and a drizzle of milk to thin the sauce slightly. Adjust seasoning to taste and mix well.
  5. Shape the Kebabs: Line a baking sheet with parchment paper. Divide the chilled meat mixture into 15 equal portions (about 67 grams each). Shape each portion into a 4-inch long sausage shape and arrange them on the prepared sheet.
  6. Grill the Kebabs: Preheat a grill or grill pan over medium heat and grease it with oil to prevent sticking. Place the kebabs on the grill and cook, turning every few minutes, until they are cooked through and nicely charred on all sides, about 10-12 minutes.
  7. Serve: Arrange a small handful of onions at the base of each serving dish. Place three kebabs on top, spoon a generous amount of the yogurt sauce over them, then add a big spoonful of the tomato sauce. Garnish with fresh parsley, and serve with warm pita bread on the side.

Notes

  • To keep the kebabs juicy, avoid over-mixing the meat mixture.
  • If sumac is unavailable, use lemon zest with a pinch of salt for a similar tang.
  • For a thinner yogurt sauce, add milk gradually until the desired consistency is reached.
  • The kebabs can be cooked on a grill, grill pan, or even under a broiler if necessary.
  • Serve immediately for best flavor and texture.

Find it online: https://dishcooks.com/yogurtlu-kebabs-recipe/