These homemade kebabs turn out especially juicy thanks to a vegetable mixture of onion, peppers, garlic and parsley. The ground meat is baked in a single layer in a dish, cut into neat strips, and served with a refreshing yogurt sauce and a simple tomato and red onion salad.
Ingredients
For the kebabs:
- Chicken or mixed ground meat
- Yellow onion — 2
- Sweet bell pepper — 1
- Hot pepper — 1
- Garlic — 3 to 4 cloves
- Parsley — 1 bunch
- Tomato paste — 1 tbsp
- Olive oil, for brushing
- Paprika, black pepper, dried herbs, salt — to taste
For the sauce:
- Plain yogurt
- Garlic
- Olive oil
- Salt, pepper, a pinch of paprika or dried herbs
For the salad:
- Cherry tomatoes
- Red onion
- Fresh herbs
- Salt and black pepper
How to make it
- Preheat the oven to 200°C (392°F). Lightly brush a baking dish with sides with olive oil.
- Prep the vegetables: peel the onion and garlic, and remove the seeds from the peppers. Roughly chop the onion, sweet and hot peppers, garlic and parsley.
- Blend the onion, bell pepper, hot pepper, garlic and parsley until you have a moist, fairly smooth mixture. If needed, gently squeeze out excess liquid.
- Combine the ground meat with the vegetable mixture, then add the tomato paste, salt, paprika, dried herbs and black pepper. Knead well for 2 to 3 minutes, until the mixture becomes sticky and cohesive.
- Spread the meat mixture in an even layer in the prepared dish. Smooth it out with a damp hand. Score into portions with a knife. Drizzle the surface with olive oil.
- Bake for 20 to 25 minutes, until browned on top and fully cooked through. The juices should run clear when pierced.
- For the sauce: mix the yogurt with finely minced or grated garlic, a pinch of salt, pepper and a little olive oil. Let stand for 5 to 10 minutes.
- For the salad: halve the cherry tomatoes, thinly slice the red onion, add the herbs, season with salt and pepper, and toss.
- To serve: cut the kebabs along the score marks and serve hot with the yogurt sauce and fresh salad.
Nutrition (per serving, approximately)
| Calories | 360 kcal |
| Protein | 27 g |
| Fat | 22 g |
| Carbohydrates | 12 g |
| Fiber | 2 g |
| Sugars | 5 g |
| Sodium | 700 mg |
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Tips and variations
- Use chicken, beef, pork-beef blend or turkey. A mix of lean and richer meat gives the best juiciness.
- To keep the mixture from becoming too wet, lightly press the blended vegetables through a sieve after processing.
- Love smoky flavor? Add smoked paprika to the mixture.
- Adjust the hot pepper to taste, or swap it for a pinch of chili flakes.
- Bake on parchment for easier release and minimal cleanup.
- You can replace the yogurt in the sauce with sour cream or kefir, adding a little lemon juice.
FAQ
What is the best ground meat for juicy kebabs?
A mixed blend works best: for example, turkey or beef combined with pork. A moderate amount of fat is important for juiciness and flavor.
Can these kebabs be cooked on a grill or barbecue?
Yes. Shape the mixture into long kebabs on skewers or a grill rack and cook until done, turning occasionally. Leave the vegetable mixture unchanged.
What can I use instead of hot pepper if I do not want heat?
Leave out the hot pepper and add more sweet paprika or a pinch of smoked paprika for a fuller flavor without the heat.