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Prep Time: 20 Minutes Cook Time: 6 Minutes |
Ready In: 26 Minutes Servings: 4 |
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Ingredients:
1 cup plain 10% yogurt |
2 green onions, chopped |
1 tablespoon lime juice |
salt and pepper |
2 green onions, thinly sliced |
1/4 cup fresh cilantro, tightly packed |
2 garlic cloves, peeled |
1 tablespoon fresh ginger, peeled and chopped |
1 teaspoon paprika |
1 teaspoon ground coriander |
1/2 teaspoon ground cumin |
1/2 teaspoon ground turmeric |
1 1/2 lbs lean ground veal |
8 wooden skewers, soaked in water for 30 minutes or 8 metal skewers |
8 pita bread |
iceberg lettuce, thinly sliced, to taste |
Directions:
1. Green Onion Yogurt: In a bowl, combine all the ingredients. Season with salt and pepper. Refrigerate.
2. Curry paste: In a small food processor, finely chop all the ingredients. Set aside.
3. Skewers: Preheat the grill, setting the burners to high. Oil the grate.
4. In a bowl, combine the meat with the curry paste. Season with salt and pepper.
5. For each skewer, shape 1/8 of the meat mixture into an 18-cm (7-inch) long sausage and thread onto a skewer, pressing the meat. Brush with olive oil.
6. Reduce the grill’s heat to medium. Grill the skewers for about 3 minutes per side or until meat is thoroughly cooked.
7. For each serving, cover a pita bread with lettuce and top with a kebab. Garnish with green onion yogurt, and top with more lettuce.
8. Tips: You can garnish with diced tomatoes and onions.
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