This is a recipe from the issue of July 2006 of Coup de Pouce for the barbecue. It's meatballs but in shape of sausages.
- 1 cup fresh parsley leaves, lightly packed
- 3 green onions, roughly chopped
- 2 teaspoons dried mint
- 1⁄2 teaspoon ground cumin
- 1⁄2 teaspoon paprika
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon ground black pepper
- 1 egg, beaten
- 2 tablespoons water
- 1 lb lean ground beef
- 4 6-inch whole wheat pitas
- 1⁄2 cup plain yogurt
- 2 tablespoons fresh parsley, chopped
- In a food processor, reduce in a smooth puree the parsley leaves, green onions, half of the mint, cumin, paprika, salt and pepper. Pour the parsley puree in a large bowl. Add egg, water and ground beef and stir. With wet hands, using about 2 heaping tablespoon each, work the mixture of ground beef in the shape of small sausages. On metal skewers or wood skewers soaked in water, thread the small beef sausages on the length.
- Set the barbecue to medium heat. Put beef skewers on a greased grill of the barbecue. Close the cover of the barbecue and cook for about 12 minutes or until ground beef is not pink inside (flip the skewers at mid-cooking).
- Meanwhile, cut pita breads in 4 and put on the grill of the barbecue. Cook for about 4 minutes or until crispy (flip at mid-cooking).
- In a small bowl, mix yogurt, remaining mint and chopped parsley until mixture is homogeneous. Serve the skewers with pita breads and yogurt sauce.
This was very good. I felt that something was missing and that something was garlic!! The meat was very soft when raw, I added breadcrumbs to give it a more cohesive consistency. But it didn't help too much. The skewer tore right threw the meat. So I shaped them into finger and put them on a foil grill tray. And grilled them that way. The texture of the meat when cooked was AMAZING. I used fresh mint threw out (had lots left over from another recipe) and it really added a nice layer of flavour.
Will certainly be making them again, but next time i'll add garlic.
We liked this recipe. Because it has no breadcrumbs, the consistency makes it difficult to stay on the skewer when grilling. If no breadcrumbs are to be used, then I would omit the water next time. Also, I definitely think that the recipe needs fresh mint instead of dried. We gave dried a shot since that is what was specified and is certainly easier than chopping, but the parsley in the yogurt sauce was much more pronounced than if fresh mint had been used. We served with Grilled Zucchini With Garlic and Lemon Butter Baste 177958. Made for ZWT6.
Boomette these are so good! They are a little bit of work, but very worth it. The freshness really came through in the meatballs. I never would have thought of something like this on my own. The cumin and the mint worked out together. I wasn't very sure when I started, but the end result was delicious. I used greek yogurt for the sauce. I served with some thinly sliced red onions on top. Very good stuff. Made and Reviewed for Zaar Tag - Thanks! :)