Urfa style kebab

Prepare the Kamado BONO grill for direct cooking, light the charcoal with a tanner, wait until the temperature rises to 200 degrees.
Close the upper and lower air dampers to keep the temperature even.

Knead all ingredients for 20 minutes. Cover the mixture with a film and place in the refrigerator for half an hour. Pull out the kebabs on the spit and bake for a few minutes on each side. The embers in the Kamado Bon grill must be well ignited and covered with white ash. There must be no flames or fire anymore.
Now take the yogurt and finely grate the cucumber into it. Squeeze lemon juice and sprinkle with salt, pepper, mix with chopped coriander and chili pepper. Serve the kebabs with this sauce and avocado and the meat will be even tastier. Nearby you can serve with Indian paratha, lavash or boiled rice.
More KK recipes: Kristupas Krivickas BBQ Notes

INGREDIENTS

700 g. minced beef (we recommend using a fatter)
- 4 slices of crust without crust
- 1 egg
- 2 tablespoons garlic granules
- 2 tablespoons onion powder
- 1 tablespoon of cumin
- 1 tablespoon of sweet pepper powder
- Finely chopped red pepper
- A handful of chopped parsley
- A handful of chopped dill
- Salt and black pepper

For the sauce:
200 gr. greek yogurt
1 cucumber
Lemon
Salt, pepper
Several twigs of corianderv 0.5 chili pepper