1kg lamb mince last once the machine or mixed minced lamb and calf
2 cooked peppers (commercial or homemade)
2 tablespoons yogurt
2 tablespoons chopped parsley
2 tablespoons full of sweet paprika https://plus.google.com/102034633390759433578/about
1 Tbsp Cement (mixture of spices) salt freshly ground pepper
pies for barbecue
For the sauce ezme
paprika salt pepper
Minced meat must have enough fat. That's why we prefer lamb has plenty. Put the mince in the mixer (you knead with the hook kneading). Peel the peppers and remove seeds, finely chop and add. Add the yogurt, parsley, paprika, salt and pepper cements.
Knead some time until the mince changes color and becomes white. Minced meat is ready when holding it with fingers started sticking (about 10 kneading). Cover the meat and leave in the refrigerator to freeze to molding.
We take flat skewers for kebabs and "dress" with the mixture. Cook on grill for 7-8 on each side. Arrange the kebabs on the cake, put it over the sauce and yogurt and serve.