Kufta Kebab with Yoghurt

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Ingredients

• 500 g beef pulp
• 500 g of poultry pulp (chicken, turkey)
• 50 g chicken fat
• 2 medium onions
• 120 g pine nuts
• 1/2 tbsp. l. dry oregano
• 1/2 tsp ground coriander
• salt
• vegetable oil for lubrication
• 300 ml thick natural yoghurt
• 5 small, very ripe tomatoes
• small bunch of mint

Directions

1. Turn the pulp of beef and poultry, as well as chicken fat through a meat grinder. Chop the onion in a blender or grate. Crush the nuts in a mortar.
2. Place the onion, oregano, coriander, salt and nuts in the minced meat. Stir well, cover and refrigerate for 30 minutes.
3. For the sauce, pour boiling water over the tomatoes, dip them in cold water and peel them off. Then remove the core and chop the flesh as finely as possible. Grind the mint in the same way (leaves only, no stems). Stir in yoghurt with tomatoes and mint and season with salt to taste. Refrigerate until used.
4. Soaking your hands in warm water, stick the minced meat on flat metal skewers, shaping it into a flat sausage shape.
5. Place the skewers on a well-oiled and heated grill and cook over high heat, turning frequently, until the meat is browned on all sides until golden brown, 10-15 minutes.
6. Serve the kebabs hot with cold sauce.