Kefbab
Savor the mouthwatering flavors of our juicy kebabs, perfectly paired with a creamy tzatziki sauce and roasted sweet potatoes for a delightful twist! Marinated in a zesty blend of spices and grilled to perfection, these kebabs are a must-try for any barbecue lover. Get ready to elevate your dinner game with this irresistible dish!
Prep
15
min
Cook
30
min
Serves
4
people
Level
beginner
📝 Ingredients
Serves 4🥬Fresh Produce(6)
- Cucumber
- garlic
- dill, parsley
- lemon juice
- onion
- parsley
🥩Meat & Seafood(1)
- ground beef
🥛Dairy & Eggs(1)
- greek yogurt
🫙Pantry Staples(3)
- little bit of honey
- honey
- olive oil
🧂Spices & Seasonings(3)
- salt, pepper
- paprika, chili, cumin, coriander
- paprika, cumin, coriander
📦Other(2)
- chili flakes
- cut into wedges
👨🍳 Instructions
- 1
Mix everything for the kebab.
- 2
Press flat on a tray and pre-cut into portions.
- 3
Cook on grill mode at maximum heat, placing very close to the grill.
- 4
Cook fast for a juicy inside and crispy outside.
- 5
Mix everything for the tzatziki.
- 6
Mix well the sweet potatoes and bake at 250°C for 20–30 minutes.
💡 Pro Tips
- ✓Preheat your grill to maximum temperature (500-550°F) and position kebab 2-3 inches from heat source to achieve the Maillard reaction within 60-90 seconds per side while keeping the interior at 145°F.technique500-550°F, 2-3 inches distance
- ✓Pre-cut your kebab mixture while raw because the proteins haven't coagulated yet, allowing clean cuts that won't tear the meat fibers and cause moisture loss during cooking.timing
- ✓Press kebab mixture to 1/2-inch thickness maximum to ensure even heat penetration and prevent the outside from charring before the center reaches safe temperature.technique1/2-inch thickness
- ✓Bake sweet potatoes at 482°F (250°C) because the high heat caramelizes surface sugars while the interior steams, creating contrast between crispy exterior and fluffy interior.equipment482°F (250°C)
- ✓Let tzatziki rest for 30 minutes after mixing so salt draws out cucumber moisture and flavors meld through osmosis, preventing watery sauce.timing30 minutes
Share this recipe
Prep
15
min
Cook
30
min
Serves
4
people
Level
beginner
Share this recipe
Kefbab
Savor the mouthwatering flavors of our juicy kebabs, perfectly paired with a creamy tzatziki sauce and roasted sweet potatoes for a delightful twist! Marinated in a zesty blend of spices and grilled to perfection, these kebabs are a must-try for any barbecue lover. Get ready to elevate your dinner game with this irresistible dish!
📝 Ingredients
Serves 4🥬Fresh Produce(6)
- Cucumber
- garlic
- dill, parsley
- lemon juice
- onion
- parsley
🥩Meat & Seafood(1)
- ground beef
🥛Dairy & Eggs(1)
- greek yogurt
🫙Pantry Staples(3)
- little bit of honey
- honey
- olive oil
🧂Spices & Seasonings(3)
- salt, pepper
- paprika, chili, cumin, coriander
- paprika, cumin, coriander
📦Other(2)
- chili flakes
- cut into wedges
👨🍳 Instructions
- 1
Mix everything for the kebab.
- 2
Press flat on a tray and pre-cut into portions.
- 3
Cook on grill mode at maximum heat, placing very close to the grill.
- 4
Cook fast for a juicy inside and crispy outside.
- 5
Mix everything for the tzatziki.
- 6
Mix well the sweet potatoes and bake at 250°C for 20–30 minutes.
💡 Pro Tips
- ✓Preheat your grill to maximum temperature (500-550°F) and position kebab 2-3 inches from heat source to achieve the Maillard reaction within 60-90 seconds per side while keeping the interior at 145°F.technique500-550°F, 2-3 inches distance
- ✓Pre-cut your kebab mixture while raw because the proteins haven't coagulated yet, allowing clean cuts that won't tear the meat fibers and cause moisture loss during cooking.timing
- ✓Press kebab mixture to 1/2-inch thickness maximum to ensure even heat penetration and prevent the outside from charring before the center reaches safe temperature.technique1/2-inch thickness
- ✓Bake sweet potatoes at 482°F (250°C) because the high heat caramelizes surface sugars while the interior steams, creating contrast between crispy exterior and fluffy interior.equipment482°F (250°C)
- ✓Let tzatziki rest for 30 minutes after mixing so salt draws out cucumber moisture and flavors meld through osmosis, preventing watery sauce.timing30 minutes