SHAWARMA RECIPES FOR ANY OCCASION
- Ficha técnica
- STEVE RUTHERFORD
This is one of my favorite: Begin by making the sauce. In a mixer incorporate the garlic and cucumber. Blend until very smooth. In a little bowl combine the cucumber blend, lemon juice, yogurt, dill, salt, and pepper. Mix well, then cover and chill for a minimum of an hour. Heat the broiler and line a sheet pan with foil sprayed with non-stick spray. In a big bowl mix the ground beef, garlic, yogurt, spices, lemon juice, and onion till well incorporated. With a small disher, about 2 tablespoons, scoop out the meatballs into the ready sheet pan. You should get in between 25 and 30 meatballs. Cover and let the meatballs stand, at space temperature, for thirty minutes. As soon as rested broil for 15 to 25 minutes, or until the meatballs reach an internal temperature level of 155 F and are well browned. Cool for ten mins, tented loosely with foil, prior to serving. Press the garlic cloves into a bowl and mash with a fork.