Beef Kebab & Yogurt Plate Recipe

Prepare meat mixture

Place ground beef in a large bowl. Add grated onion (squeeze out excess liquid), minced garlic, breadcrumbs, egg, salt, black pepper, cumin, coriander, paprika, and red pepper flakes. Mix gently but thoroughly using your hands or a sturdy spoon until evenly combined — do not overwork (about 1–2 minutes). Cover and refrigerate for 30 minutes to let flavors meld.

Form kebabs

Divide chilled mixture into 2 equal portions. With damp hands, shape each portion into long sausage shapes about 20–25 cm long and 3–4 cm thick around skewers (if using wooden skewers, ensure they were soaked). Compress meat firmly so it adheres to the skewer and won’t fall apart while grilling.

Grill kebabs

Preheat grill or grill pan to medium-high. Brush kebabs with olive oil. Grill kebabs 4–6 minutes per side, turning carefully so each side gets a good sear and internal temperature reaches 72°C (160°F). Time depends on thickness. Once cooked, rest kebabs 5 minutes off heat.

Preheat oven to 200°C (400°F). In a bowl, toss torn bread chunks with olive oil, oregano, sumac, salt, and pepper until evenly coated. Spread in a single layer on a baking sheet and toast in the oven 8–12 minutes, turning once, until crisp and golden. Remove and keep warm.

In a medium bowl combine the Greek yogurt, 1 tbsp olive oil, lemon juice, and 1/2 tsp salt. Stir until smooth and adjust salt to taste. Taste and set aside chilled.

Make tzatziki

Combine the squeezed grated cucumber, grated garlic, chopped dill, 1 tsp olive oil, and 1/4 tsp salt with 1/2 cup of the prepared yogurt. Mix well and refrigerate. Reserve remaining yogurt for plating.

Brush tomato halves and pepper with olive oil and season with salt and pepper. Grill on medium-high heat until tomato is charred and softened (3–5 minutes cut-side down) and pepper skin shows blistering (4–6 minutes), turning as needed. Remove and keep warm. If desired, char directly over flame for smoky flavor.

In a small saucepan, melt butter with 1 tbsp olive oil over low heat. Allow butter to foam and turn slightly golden (do not burn). Stir in paprika and crushed dried mint, remove from heat immediately, and season with 1/4 tsp salt. This will form a fragrant, reddish butter sauce.

On a large platter or on two individual plates, spread a generous layer of the plain yogurt (about 1 cup per plate) in the center. Arrange the toasted Turkish bread chunks over the yogurt to create the 'seasoned bread bed'. Place the two grilled kebabs on top of the bread and yogurt.

Nestle the grilled tomato halves and green pepper beside the kebabs. Spoon the Turkish butter sauce evenly over the kebabs and a little over the bread/yogurt so it soaks in. Sprinkle chopped parsley and a pinch of sumac over the whole plate for color and brightness.

Serve each plate with 1 cup cooked rice, the mixed salad on the side, lemon wedges, and a small bowl or dollop of tzatziki. Provide extra yogurt and lemon to taste. Enjoy while hot.