Kofta kebab

Recipe of Kristupas Krivickas
Prepare the Kamado BONO grill for direct cooking, light the charcoal with a tanner, place the cast iron grill, wait until the temperature rises to 200 degrees.
Close the upper and lower air dampers to keep the temperature even.
Kebabs are lightly greased with oil, grilled over well-heated coals (without flame) for about 4 minutes, inverted and so on.
Toast the tortillas until the meat is a little not so hot, cut into pieces and place on a table or large plate. On top - kebabs, tomato dressing, yogurt. We sprinkle everything with sumac.
Delicious!

INGREDIENTS

2-3 tortillas
200 ml of thick fatty Greek yogurt
A good handful of chopped parsley
1 teaspoon sumac
400 g of minced beef
400 g of minced lamb
1 teaspoon roasted and crushed fennel seeds
1 teaspoon chipotle chili flakes
1 teaspoon ground cumin
Salt
For lubricating olive oil.

The kebab ingredients (except the olive oil) were mixed and kneaded vigorously for at least 5 minutes. Divide into small balls (30-35 g), flatten and store in the refrigerator until further preparation.

250 g of tomatoes cut into quarters
2-3 cloves of mashed garlic
1 teaspoon chipotle chili flakes (who likes sharper 2-3 teaspoons)
4 tablespoons al. oil
1 lemon juice
1 teaspoon za'atar spice mixture
Salt
We mix everything well. We are postponing.