Every time I tried making kebabs before, something always felt off. They never quite matched that juicy, flavorful, springy texture you get at a restaurant, where you don’t feel like you’re chewing mushy ground meat.
Okay, I’d figured out which spices to use (I’m a bit obsessed with spices—no kidding, I’ve got about 40 jars and I’m always on the lookout for more!), but the texture? That’s where I was stuck.
Then, suddenly, a lightbulb went off in my head (think Gyro Gearloose from the old Mickey Mouse comics—showing my age here, I know…). What if I ditched the egg? It tightens up the meat, and that’s not what we want. And no bread either (we’re avoiding gluten here). But how do you make them fluffy and elastic without them falling apart?
Elastic, huh? What makes food or desserts elastic, besides gluten? Yes, starch! In my case, I used my favourite, tapioca (Paleo friends, I’ve got your back!), but you can easily substitute with cornflour or cornstarch if you prefer.
Now, you might be thinking, seriously? Cornstarch or tapioca in ground meat? Trust me—try it, and you won’t be disappointed!
And just to take things up a notch, let me introduce you to my version of kebabs in a combo that will blow your mind: yoghourt kebab (with my own twists)! Served on gluten-free pita (recipe coming soon, so you can finally enjoy amazing souvlaki!), with yoghurt that doesn’t water down or run (another secret!), and a simple yet unique sauce that adds a special touch to the dish.
But enough talking—check out how the meat looks after mixing, and the final dish in the photos below!
My Yogurt Kebab!
My Yogurtlu Kebab! (Gluten-Free, Egg-Free, and Can Be Made Dairy-Free)
Ingredients
For the kebabs:
- 750g minced meat (ideally a mix of lamb and beef, but feel free to use any meat you like or that suits your dietary needs—lamb, mutton, pork, etc.)
- 4 tbsp fresh cream (or water if you have allergies/intolerances)
- 1 tbsp clarified butter (ghee) or olive oil, duck fat, or lard
- 3 tsp tapioca or corn flour or cornstarch
- 1 large onion
- 1 ½ tsp salt
- Freshly ground pepper
- ½ tsp garlic powder or 2 garlic cloves (optional)
- ⅔ tsp sweet paprika
- A pinch of fenugreek and sumac
- ½ tsp ground coriander
- 1 tsp dried parsley (or a bit of fresh)
- 1 tsp oregano
- 1 tsp sweet (or spicy) boukovo (red pepper flakes)
- ½ tsp turmeric
- ½ tsp cumin
- A pinch of green pepper powder (optional)
- 1 small tomato
For the sauce (makes enough for about 4 servings of kebab with pita):
- 100g grated tomato
- 1 tbsp tomato paste
- 5 pinches of salt
- ½ tsp sweet paprika
- ½ tsp smoked paprika
- 50g fresh butter (or oil)
For the yoghourt (makes enough for about 4 servings of kebab with pita):
- 200g yoghourt
- 2g salt (2 pinches)
- 50g melted fresh butter
Note: Skip the yoghurt if you have dairy intolerance or allergies, and feel free to substitute with a creamy mayonnaise!
Instructions
For the kebabs:
- The key secrets for the minced meat are thorough kneading, brief cooking, proper shaping, and using tapioca/cornflour.
- Place the minced meat in your mixer.
- In a blender, combine all the other ingredients and blend well.
- Pour the mixture into the mixer and knead for about 8-10 minutes.
- You can cook immediately, but ideally, let the mixture rest in the fridge for a few hours to let the flavours meld.
- Cook on special kebab skewers over charcoal/gas or in your cast iron pan, lightly greasing/buttering it.
- Shape the kebabs long and flat with your fingers.
- Cook briefly to keep them juicy, as they are thin and don’t need more time.
- They stay fluffy even the next day!
For the sauce:
- Simmer in a small pot for about 5 minutes, stirring often.
For the yoghourt:
- In a bowl, mix the yoghurt with the salt.
- Melt the butter in a small pot and pour it into the yoghurt.
- Stir well until absorbed. This will give you thick yoghurt that won’t water down your dish!
Serve with pita bread and sprinkle a bit of sumac and boukovo on top!
Note: The herbs are up to your taste; some can be omitted if you can’t find them, but the flavour will be different!
