Original name: Fıstıklı Reyhanlı Kebap
Origin: Turkey
Ingredients
1 ½ kg minced meat (best combination is half lamb half beef)
2 big onions chopped finely
1 ½ small spoons of black pepper
3 small spoons of salt
1 small spoon of peperoncino
1 ½ small spoons of cumin
1 small spoon of dry mint
1 small spoon of fresh thyme (timo) chopped finely
2 big spoons of tomato paste (pomodoro concentrato di Mutti)
3 small spoons of Turkish pepper paste
30 basil leaves chopped
5 big spoons of pistachio grounded
½ glass of olive oil (only if the meat does not have enough fat)
skewers (spiedini)
Preparation
Mix all the ingredients except for the basils and pistachio, and impaste well at least for 5 minutes. Finally add basils and pistachio and impaste 1 more minute. Divide the paste into 30-32 balls and let them in the fridge for at least 30 minutes. Put each meatball on the screwer divided into smaller nodes of 2-3 cm long. Cook them on the barbecue on all sides by rotating them frequently. Use your imagination to decorate this delicious kebap. You can use grilled tomatoes, frigitelli, onions, parsley…