Ground Meat Kebabs with Spicy and Cool Sauces (Kebabs Yiaourtlou)

Ground Meat Kebabs with Spicy and Cool Sauces (Kebabs Yiaourtlou)

Delightful colors!

I was looking for something spicy and different and read a recipe about Greek Yiaourtlou Kebabs.  I made my version and it was SPICY!  Great for me but too much heat for Bill.  So, I toned down the cayenne in this version and I hope it is OK for you.  The blend of spices are amazing and this will become a favorite in our home!

Kebabs:

1 lbs. ground beef

1 large onion, shredded on a box grater (with liquid)

2 clove garlic, finely minced

1/2 cup chopped fresh parsley

1 teaspoon oregano

1/4 tbsp. paprika

1 teaspoon cayenne pepper

1/2 tsp. cumin

1/2 teaspoon cinnamon

¼ cup bread crumbs

Salt and black pepper to taste

Yogurt sauce:

1-cup Greek yogurt

1/2 tsp. paprika

1 tbs. olive oil

1/4 tsp. salt

Pepper to taste

•For the tomato sauce:

1 tbsp. olive oil

1 small onion minced

1 clove garlic, minced

2 cups premade spaghetti sauce (or homemade)

1/2 tsp. cayenne pepper

1/2 cinnamon stick (or 1/2 teaspoon powder)

Salt and pepper to taste--

Pita Bread to serve with the meal.

First mix all Kebab ingredients together in a bowl.  Place in refrigerator for flavor to meld for an hour if not more if possible.

Then make the yogurt sauce and place in refrigerator to meld its flavors until the dish is finished and ready to serve.

In a pan sauté in olive oil the onion and garlic.  Add the rest of the ingredients and simmer for 15 minutes or longer.  If using a stick of cinnamon, remove before serving.

Preheat oven to 350 degrees.

Take meat mixture out and form into sausage shape pieces.  Bake for about 25 minutes until cooked thru but not over cooked when they will become tough and too solid.

Cooked Kebabs

Meanwhile, wrap some Pita Bread (one for each at east) in tin foil and place in oven 4 or so minutes before the Kebabs are done to warm.  Leave them in the oven and turn it off and remove the kebabs and start to plate.

Place the Kebabs on your plate, top with some yogurt sauce and then the tomato sauce and sprinkle with more Paprika.

Take out the Pita and enjoy a yummy meal and soak up all the sauces with your bread!

Served with Pita Bread, Asparagus and eggplant salad.

TIPS:

·        I like a plain premade sauce as I “doctor” them up with additional spices.  My left over Spaghetti sauces are usually spiced in their own right and don’t lend to the flavors of the paprika and cinnamon I add here.

·        Add some ground Lamb to make even more “Greek” or add ground pork.

·        Could be served plain or on rice.

·        Pita is the typical Greek or Eastern Med bread of choice but don’t forget super crusty bread as well as a substitute.

·        To cool down the heat of spice add plain yogurt and drink a glass of milk (or cut down on the Cayenne pepper!)

 

As always be your own Creative Dump Cook and change this recipe to what YOU have on hand!