Shockingly Giaourtlou kebabs with perfect sauce ezme

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

1 Tbsp Cement (mixture of spices) salt freshly ground pepper

pies for barbecue

yoghurt

For the sauce ezme

olive oil

garlic

tomatoes

green pepper

onion

parsley

paprika salt pepper

Execution
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.  https://plus.google.com/b/102034633390759433578/102034633390759433578/posts

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.