Kebab

By chelyc13

Ingredients

• 9 oz finely ground lamb
• 9 oz finely ground beef
• 1 small red onion, grated
• 2 tablespoons coarsely chopped italian parsley
• 1/2 teaspoon dried oregano, crumbled
• salt
• 11 thick metal skewers
• 4 1/4 oz tomatoes, quartered
• olive oil, for brushing
• freshly ground black pepper
• 8 pita breads
• 1 small red onion sliced, for serving
• 1 couple ofhandfuls coarsely chopped italian parsley, for serving
• Tzatziki for serving
• lemon quarters, for serving
• paprika in a shaker, for serving
• 8 sqares parchment paper, roughly 10 inches

Details

Servings 4

Preparation

Step 1

1. Put the lamb, beef, grated onion, parsley and oregano in a bowl and add 3/4 to 1 teaspoon salt. knead together thoroughly. Divide into 8 balls of about 2 3/4 ounces each. Firmly press each ball compactly around a skewer in a long sausage shape about 6 inches long. thread 4 tomato quarters on each of the remaining skewers, making sure that you pierce through the skin so taht they hold well.

2. Preheat a grill to high and brush it lightly with olive oil. Grill the meat kebabs until deep gold and slightly crusty in parts on the outside and still moist on the inside, but no dried out. Brush the tomatoes wiht a little olive oil, scatter lightly with salt and pepper and grill them at the same time. Brush the pita very lightly with olive oil on both sides and put on the grill to warm up.

3. To serve, remove the skewers from the kebabs. Halve the tomato quarters. Put a square of parchment apper on eahc plate and then 1 pita on top of each of these. add a meat kebab, a couple of pieces of tomato, some onion slice,s a good amount of parsley, a nice dab of tzatziki, a squeeze of lemon juice and a shaking of paprika. add salt if you like. roll up the pita quite tightly, then roll the paper around. tuck the bottom in and leave the top third of the pita out.