Beef kebabs

This is a new experiment for us. We normally make kebabs on skewers with chunks of meat and maybe various veggies, but this is a ground meat style kebab without the skewer.

In a mixing bowl, combine all the ingredients well:

• Ground meat (we used beef, but want to try lamb sometime) - about a kilo will make six to eight kebabs.
• Minced garlic, half a red onion, a handful of parsley, and some mint.
• Large tablespoonful of cumin, corainder and paprika.
• Teaspoons of garlic powder, salt, and pepper. 

Don't be stingy with the spices, this mixture will absorb a lot before getting too overpowering.

Press the mixture out onto a lined baking tray, into a rectangle about 3/4" thick. Use a sharp knife to cut into strips an inch or so wide. No need to separate them, they'll pull apart once cooked.

Bake for 15 to 20 minutes until cooked through.

Serve with pittas, tzatziki, with toppings and salad.

Lamb pittas

Cook some lamb sausages, then slice thinly.

Warm the pittas so they are easier to fold. 

Spread pittas with tzaziki, then choice of veggies - shredded lettuce, sliced pepper, cucumber sliced into long thin strips, green onions, olives, tomatoes - then add slices of sausage. 

Fold into a parcel. Enjoy!

Pitta wraps

When we want a change from regular wraps (tacos, fajitas etc.) pitta makes a nice change with a Greek twist rather than Mexican.

Warm some pittas in the oven to make them more flexible. Spread a spoonful of tzatziki, then salad and meat, and roll it up. Eat with care  :)

For salads, you we use thinly sliced cucumber, pepper, tomato, onion, olives, and shredded lettuce.

For meat, a favourite is lamb sausages, fried then thinly sliced.

Chicken Teryaki pittas

Chop some chicken into small pieces and marinate in a Teryaki sauce. Fry until cooked through. Serve in pitta pockets with mayonnaise and filling of choice such as rice, shredded lettuce, and chopped tomatoes.