Pistachio Meat Kebab

Pistachio Meat Kebab

with Tomato Sauce & Yoghurt Dressing

Time

45 Minutes

Serving

2 Person

Level

Medium

Calories

790 kcal/serv.
Ingredients We Send

25 gram

Pistachio

1 teaspoon

Cumin

2 tablespoon

Bread Crumbs

1 unit

Oregano

1/2 teaspoon

Toz şeker

3 clove

Garlic

300 gram

Ground Beef

150 gram

Yoghurt

1 unit

Yufka

1 unit

Onion

1 unit

Chopped Tomato


Ingredients From Your Kitchen

Black Pepper

Salt

Olive Oil


Kitchenware
  • Pan
  • Cutting Board
  • Grater
  • Oven
  • Knife
  • Mixing Bowl
  • Stretch Wrap
Nutrition Values / per serving

Calories 790 kcal

Protein 90,9 g

Carbohydrate 133,6 g

Fat 76,2 gr

Fiber 13,6 g

Calcium 328,5 mg

Potassium 2,6 g

Sodium 3,2 g

Magnesium 204,2 mg

Iron 11 mg

Zinc 18 mg

Tarif
1

Set the oven to 180 degrees and run it.


Peel the onion and chop it into very small cubes. (If you want, you can grate it, but cutting will be better in terms of flavor.)


Grate the garlic and chop with a knife once again. You will use 2 cloves for kebab and 1 clove for tomato sauce.


Chop the pistachios into small pieces with a knife randomly.


2

Take the meat into the mixing bowl. Add the onion you chopped, 2 cloves of garlic, breadcrumbs, pistachios, cumin and 1 teaspoon of salt and black pepper.  Stir with your hands till it gets a homogeneous mixture. 


3

Lay the phyllo on the table and rub 2 tablespoons of olive oil evenly on each side with the help of the brush or with your hand. Fold the phyllo in half. Place the mixture in a thin long way on the phyllo as in the photo. (It will be easier to first shape the mixture on the table and then place it on the phyllo.) After placing all the meat on the phyllo, start to wrap tightly in the form of a roll, starting with the mixture part. Wrap your wrapped phyllo tightly with a stretch wrap and put it to the freezer for 5 – 6 minutes to preserve its shape.


4

When you remove the phyllo from the freezer, cut the pieces equal to 1.5 – 2 cm wide. Place each piece to the skewers and place them in the baking tray. Bake for 20 – 25 min in the oven that warms up to 180 degrees. 


5

For tomato sauce, take 1 tablespoon of olive oil in the pan and heat it up in medium heat, add 1 clove garlic and sauté it for 30 seconds. Then add the chopped tomato and stir. Add oregano, sugar, a pinch of salt-pepper and stir. Cook the sauce for 7-8 minutes.


Serve by pouring tomato sauce and yoghurt on the pistachio meat kebab.


Enjoy!