Ingredients

2 lb ground beef (80/20) or ½ 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

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 pepper, to taste

¼ teaspoon crushed red pepper flakes

1 ½ cups plain Greek yogurt

2 cloves garlic, minced (for yogurt sauce)

Sea salt, to taste (for yogurt sauce)

Juice from ½ of a lemon (for yogurt sauce)

Drizzle of milk (optional, for a thinner yogurt sauce)

Instructions

Step 1: In a large mixing bowl, add the ground meat. Sprinkle the dry minced onion, spices, breadcrumbs, and beaten egg on top. Gently mix until combined, being careful not to overwork the meat. Cover and refrigerate for 30 minutes.

Step 2: Cut the tomatoes in half and grate the flesh using the large holes of a box grater into a bowl. Stop once only the outer tomato skin remains.

Step 3: Heat olive oil and butter in a skillet over medium heat. Once melted, add minced garlic and cook for 30 seconds. Add the grated tomato and cook for 3 minutes. Stir in the tomato sauce and cook for another minute. Reduce heat to medium-low and add cumin, smoked paprika, fresh oregano, salt, pepper, and crushed red pepper flakes. Cook for 3–5 minutes, then remove from heat.

Step 4: In a separate bowl, combine the Greek yogurt, minced garlic, sea salt, lemon juice, and a drizzle of milk if you prefer a thinner sauce. Mix well and set aside.

Step 5: 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 sausage approximately 4 inches long and place them on the baking sheet.

Step 6: Preheat a grill or grill pan over medium heat. Lightly grease the pan with oil. Cook the kebabs, turning every few minutes, until they are fully cooked through and nicely browned.

Step 7: To serve, place a small handful of raw onions at the bottom of each serving dish. Arrange 3 kebabs on top, spoon a generous amount of the yogurt sauce over them, followed by a big spoonful of the tomato sauce. Garnish with fresh parsley and serve warm with pita bread on the side.

Tips & Variations

Using a mixture of beef and lamb adds extra flavor and juiciness to the kebabs.

If you can’t find sumac, lemon zest and a pinch of salt make a great substitute to add a tangy note.

For an extra smoky flavor, try cooking the kebabs over charcoal or wood chips.

Add chopped fresh mint or dill to the yogurt sauce for a fresh herbal twist.

Serve with a side of grilled vegetables or a simple cucumber salad for a complete meal.

Storage

Store any leftover cooked kebabs in an airtight container in the refrigerator for up to 3 days. Keep the yogurt and tomato sauces in separate containers to preserve their freshness. Reheat the kebabs gently in a skillet or oven until warmed through, and stir the sauces before serving to refresh their texture.

FAQs

Can I make these kebabs ahead of time?

Yes, you can prepare the meat mixture and shape the kebabs up to a day in advance. Keep them covered in the refrigerator until ready to grill.

What can I use instead of Greek yogurt?

If you don’t have Greek yogurt, plain regular yogurt can work as a substitute. Strain it through a fine sieve or cheesecloth to remove excess whey for a thicker consistency closer to Greek yogurt.