Greek Galouti Kebab with Tzatziki

Greek Galouti Kebab! Well I definitely would like to take the credit of inventing this, however, the recipe is out there for all to try  . I will not say too much on this, except this, if “Galouti” was invented for toothless Nawabs, then why didn’t Greeks ever think of this? wink emoticon

If this doesn’t melt in your mouth, nothing will ever will !! smile emoticon

A few tips. I usually buy the meat of a young goat weighing 7-8 kgs to ensure that the meat is tender and cooks fast. Younger meat also breaks down better with papaya and the acids mentioned in the recipe. Get the meat minced twice. Never touch water once it is minced. You can wash the meat once its deboned from the leg and thoroughly dry it with a towel before mincing it.

Greek Galouti Kebab with Tzatziki

350 grams mutton mince (leg meat without fat)
2 ½ tablespoon of papaya paste
1 tablespoon green chilli paste
1 tablespoon red wine vinegar
1 teaspoon Zataar
Juice of 1 lime/lemon (Around 1 tablespoon)
5 cloves of garlic, passed through the crusher
1 tablespoon smoked paprika
4 tablespoon extra virgin olive oil

1 tablespoon finely chopped parsley
1 tablespoon finely chopped mint leaves

Tzatziki

100 grams strained curd
1 teaspoon diced fresh dil
1 teaspoon white wine vinegar
1 teaspoon lime juice
3 cloves garlic crushed finely through a crusher
3 tablespoon chopped cucumber

Mix all in a bowl and refrigerate till its served
Method

Add the mince and all the above ingredients except for the chopped parsley and mint in a chutney blender and blend it until the meat id smooth. Transfer it into a bowl, pour olive oil on top just to cover the meat, airtight it with cling film and let it marinate for at least 12 hours in the refrigerator. 24 hours is preferable.

Take the marinated meat mince from the refrigerator, add the chopped parsley and mint and knead it well. Make small patties (not more than ½ inch thickness) and shallow fry on low fire 2 minutes each side. Please ensure you keep adjusting the heat else it will burn. What you need is a light golden brown as shown in the pic. Serve it with Tzatziki.

Categories: Travel Cuisine

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