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If you are stuck for dinner, make Yogurtlu Kebabs. These ground beef kebabs (called yah-OOR-come) is one of those “why haven’t I been doing this before?” dinner.
What are Yogurtlu Kebabs?
I first had Yogurtlu Kebabs when we lived in Europe, one bite in, and I was hooked. The juicy, spiced beef kebabs with the cool, garlicky yogurt and warm tomato sauce felt simple, but completely unforgettable.
I knew I was going to want to make this recipe when we got back to the US, so I started testing my version right away and I’m really excited about the results!
Yogurtlu Kebabs are popular in Turkey and Greece, and there are many variations. This is the version we fell in love with. The ingredient list may seem long, but it’s mostly aromatic. The meal is very easy to prepare; family-friendly, and fun and unique.
This is the kind of food that feels special – like something you’ve eaten out – yet the steps are simple, and the ingredient list is often smells you may already have.
How to make Yogurtlu Kebabs:
Make Kebab Mixture: Combine all the kebab ingredients in a mixing bowl and gently mix, being careful not to over mix. I like to use my meat chopper for this step. Refrigerate for 30 minutes while you make the sauce.
Make the Sauces: For the yogurt sauce, just mix all the ingredients together. For the tomato sauce, heat olive oil and butter in a skillet over high heat. Add garlic and cook for 30 seconds then add chopped tomatoes and cook for 3 minutes. Pour in the tomato sauce, cook for 1 minute, reduce the heat to medium and add the spices. Cook, stirring constantly for 3-5 minutes and then remove from heat.
Shape and Cook Kebabs: Divide the meat mixture into 15 portions (about 67g each) and form into a sausage shape, 4cm long. Place on a baking sheet and repeat until everything is ready. Heat a grill or grill pan to medium heat and coat well with oil. Carefully add the kebabs and cook, turning every few minutes, until cooked through.
Like: Place a small amount of onion on the bottom of the plate and top with 3 kebabs. Pour a generous amount of yogurt sauce and tomato sauce on top. Garnish with parsley and serve with warm pita and a side of yellow rice and tomato cucumber salad.
Greek Tomato Sauce: (makes about 1 cup)
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Kebab Mixture: Add the meat to a large mixing bowl. Add the spiced breadcrumbs and egg on top, then mix until combined (don’t overwork the meat). Refrigerate for 30 minutes.
2 lb beef (80/20), 2 tablespoons dry minced onion, ¼ cup chopped fresh parsley, 1 tablespoon sumac * (or the zest of one lemon + a pinch of salt), 2 teaspoons smoked paprika, 1 teaspoon dry oregano, 1 teaspoon ground coriander, 1 teaspoon ground cumin, 1 ½ tablespoons kosher salt, 1 teaspoon green black pepper, 2 tablespoons breadcrumbs, 1 large egg
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Grate Tomatoes: Cut the tomatoes in half and use the large holes of a box grater to rub the inside of the tomato into the bowl (stop grinding once you are left with the outer skin of the tomato).
4 big
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Tomato Sauce: In a skillet over high heat add olive oil and butter. Once melted, add the garlic and cook for 30 seconds. Add grated tomato and cook for three minutes. Add tomato sauce and cook for one minute. Reduce heat to medium-low and add spices. Stir and cook for 3-5 minutes. Remove from heat.
½ tablespoon extra virgin olive oil, 2 tablespoons butter, 5 cloves of garlic, ¼ cup tomatoes, 2 teaspoons of cumin, 1 teaspoon smoked paprika, 2 fresh oregano leaves, Pinch salt and pepper, ¼ teaspoon crushed red pepper
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Yogurt sauce: Mix all of the yogurt sauce ingredients together.
1 ½ cups plain Greek yogurt, 2 cloves of garlic, sea salt, Juice from half a lemon, Drinking milk
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Shape Kebabs: Line a baking sheet with parchment paper. Divide the meat mixture into 15 portions (about 67g each) and shape each into a sausage shape, around 4 inches long. Transfer to a baking sheet.
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Grill: Heat a grill or grill pan on the stove to medium. Grease the pan well with oil, then add the kebabs and cook, turning every few minutes, until cooked.
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Like: Place a slice of onion on the bottom of each serving dish. Top with 3 kebabs. Add a generous amount of yogurt sauce on top, then a large spoonful of tomato sauce. Garnish with parsley and serve with warm pita on the side.
Serving Size: 3 kebabs, 5 spoons of yogurt sauce and 3 spoons of tomatoes.
Serve with:
Calories: 632kcal, Carbohydrates: 16g, Proteins: 41g, Oil: 44g, Saturated Fat: 17g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 19g, Trans Fat: 2g, Cholesterol: 177mg, Sodium: 985mg, Potassium: 784mg, Fiber: 2g, Sugar: 4g, Vitamin A: 1148IU, Vitamin C: 8mg, Calcium: 165mg, Cast iron 6mg
Nutritional information is calculated automatically, so it should only be used as an estimate.
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