Beef Shwarma Meatballs

INGREDIENTS

For the meatballs:
450 grams ground beef, no leaner than 90/10
2 cloves garlic, minced
½ teaspoon fresh cracked pepper
½ teaspoon salt
½ teaspoon allspice
½ teaspoon cardamom
¼ teaspoon cinnamon
¼ teaspoon coriander
1 tablespoon lemon juice
½ finely diced onion
2 tablespoons strained yogurt

For the sauce:
1 small cucumber, peeled and seeds removed
2 cloves garlic
1 tablespoon lemon juice
1 cup strained yogurt
1 tablespoon dry dill
Salt and pepper

Garnishes:
6 Fresh pita bread
Thin sliced tomato
Thin sliced onion
Thin sliced cucumbers
Hummus

METHOD

Begin by making the sauce. In a blender combine
the garlic and cucumber. Blend until very smooth.

In a small bowl combine the cucumber mixture,
lemon juice, yogurt, dill, salt, and pepper. Mix
well, then cover and chill for at least an hour.

Heat the grill/oven and line a sheet pan with foil
sprayed with non-stick spray.

In a large bowl mix the ground beef, garlic,
yogurt, spices, lemon juice, and onion until well
combined. With a small disher, about two
tablespoons, scoop out the meatballs into the
prepared sheet pan. You should get between 25 and
30 meatballs. Cover and let the meatballs stand,
at room temperature, for thirty minutes.

Once rested cook for 15 to 25 minutes, or until
the meatballs reach an internal temperature of 155
F/70 C and are well browned. Cool for ten minutes,
tented loosely with foil, before serving.

Serve with the garnishes and sauce.

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