Grilled kebab sandwich with mint yoghurt and grilled vegetables
Are you fond of both kebabs and grilled food? Then you get the "best of booth worlds" here. Simple recipe that is tailored for our Volcano fire barrel.
Approach
Mix all the ingredients for the kebab skewers and place cold in the fridge 30 minutes before use. This is not essential, but the taste will be slightly better. Then divide the stuffing into 4 equal parts and squeeze flat and around the skewers. Brush with a little oil before grilling.
Grill over direct heat until a nice caramelized surface. Brush regularly with the oil and lemon mixture.
Cut the cucumber into 4 lengthways and scrape out the core, throw it away. Grate the cucumber on the grater and mix with finely chopped garlic, yoghurt, olive oil, coarsely chopped mint. Season with salt and pepper before serving.
Cut the peppers and squash into suitably large slices. Brush the bread slices and vegetables with olive oil, salt and pepper, and grill until a nice golden surface. Place the sandwich with salad at the bottom, vegetables, kebab skewers and tzatziki. Top with parsley and some thinly sliced cucumber with olive oil and lemon.
Ingredients
400g patty dough
1 tablespoon fresh finely chopped oregano
1/4 grated onion finely chopped (squeeze out water)
2 cloves of garlic, finely chopped
2 teaspoons bakingpowder
1/2 tsp turmeric
1/2 tsp salt
1/2 tsp black pepper
1 egg
2 cl lemon juice
2 cl olive oil
1/2 cucumber
50 g Greek yogurt
1/2 – 1 clove of garlic
The juice of 1/2 lemon
1 handful of mint
3 tbsp olive oil
Salt and pepper
4 slices of country bread or similar
2 hot peppers
1 green squash
1 piece romaine lettuce
1 bunch of parsley leaves
Grilled kebab sandwich with mint yoghurt and grilled vegetables
Are you fond of both kebabs and grilled food? Then you get the "best of booth worlds" here. Simple recipe that is tailored for our Volcano fire barrel.
Ingredients
400g patty dough
1 tablespoon fresh finely chopped oregano
1/4 grated onion finely chopped (squeeze out water)
2 cloves of garlic, finely chopped
2 teaspoons bakingpowder
1/2 tsp turmeric
1/2 tsp salt
1/2 tsp black pepper
1 egg
2 cl lemon juice
2 cl olive oil
1/2 cucumber
50 g Greek yogurt
1/2 – 1 clove of garlic
The juice of 1/2 lemon
1 handful of mint
3 tbsp olive oil
Salt and pepper
4 slices of country bread or similar
2 hot peppers
1 green squash
1 piece romaine lettuce
1 bunch of parsley leaves
Approach
Mix all the ingredients for the kebab skewers and place cold in the fridge 30 minutes before use. This is not essential, but the taste will be slightly better. Then divide the stuffing into 4 equal parts and squeeze flat and around the skewers. Brush with a little oil before grilling.
Grill over direct heat until a nice caramelized surface. Brush regularly with the oil and lemon mixture.
Cut the cucumber into 4 lengthways and scrape out the core, throw it away. Grate the cucumber on the grater and mix with finely chopped garlic, yoghurt, olive oil, coarsely chopped mint. Season with salt and pepper before serving.
Cut the peppers and squash into suitably large slices. Brush the bread slices and vegetables with olive oil, salt and pepper, and grill until a nice golden surface. Place the sandwich with salad at the bottom, vegetables, kebab skewers and tzatziki. Top with parsley and some thinly sliced cucumber with olive oil and lemon.
