KebapKebap is a spicy dish that also comes from the East. You can decide how spicy you like your kebap taking the children into consideration, as well as the ground meat you wish to use. They are very easy to make,  easy on the budged and up to now I haven’t met anybody who doesn’t like them!





500 gr. ground meat (lamb and beef, or pork and beef, only beef any combination you wish)
1 onion grated
½ cup bread crumbs
2 cloves garlic minced
½ cup parsley finely chopped
1 tablespoonful vinegar
2 tablespoonfuls olive oil
1 egg
1 teaspoon cumin
½ teaspoon cinnamon
1 tablespoonful paprika
1 teaspoon cayenne pepper
1 teaspoon oregano
Salt, pepper



Place all the ingredients in a bowl and mix them well. If you don’t like your food so hot, you can use less paprika and cayenne, or omit them altogether. It is a very flexible recipe and you can use whatever ingredients you like best.

Put the mixture in the fridge for about an hour. In the meantime you can soak the wooden skewers in water to prevent them from burning – which I forgot to do as you can see from the picture! Take the mixture out of the fridge. Take handfuls of the minced meat and roll them out shaping them like thick sausages about 12cm long. Insert a skewer in each roll and press the minced meat so that it sticks on the skewer. You can broil the kebaps or bbq them – either way they are excellent.

They can be served with toasted pita bread or plain toasted bread, sliced onion and sliced tomatoes. French fries, feta cheese, tzatziki and a greek salad are a must!

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