Summary

Ingredients

• 500 g minced beef or mixed lamb and minced beef
• 1 teaspoon lemon zest, organic
• 1 teaspoon pul beaver
• 1 onion (s), grated
• 1 clove (s) garlic, grated with a little salt to make puree
• 1 egg (s)
• 3 tablespoon breadcrumbs
• 3 sprigs mint, fresh or, as appropriate, parsley
• salt and pepper
• Oil for frying

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Instructions

1. Mix all ingredients together well and leave to rest in the refrigerator for about an hour so that the flavors can develop and combine.
2. Then the meat dough is pressed in portions around wooden sticks (shashlik or satay skewers) with your hands. The chopsticks do not need to be pretreated, as the minced meat practically dissolves by itself due to the escaping fat during frying.
3. Heat a pan with a little oil and fry the skewers on all sides for about 5 - 10 minutes until they are crispy brown. In summer the skewers can of course also be prepared wonderfully on a charcoal grill with metal skewers.
4. Rice, salad and sheep`s cheese are ideal side dishes. In Turkey, people like to eat yoghurt with it or to put the cooked meat on the skewers in sliced flat bread (in my recipes) as a snack.
5. Regarding the spiciness, I would like to say that the skewers with this amount of powder are really not too spicy, but that the spiciness develops slowly and pleasantly on the palate. Here you can also vary depending on your taste, or, as you like to do in Turkey, serve an extremely spicy dip with it.