Kebab – meat on a stick, right? Well, not exactly in every country. If you have ever visited Greece, you know that ground meat on a stick or skewer is called Kebab here! They might call it differently in other countries, but in Greece, you’ll get served with a portion of tasty grilled ground meat on a stick. Ground meat, of course, is something that dominates the whole eastern Mediterranean street food offer. On the other hand, if you order a kebab in Turkey, you’ll be served with a classical Souvlaki. In Balkan countries, my winter home, they don’t even bother placing it on a stick. They just make it smaller, grill it, and call it Ćevap. There are places in Greece where you’ll have Kebab served exactly like this. You can read about versions of Kebab in different countries in this awesome article.
Ancient skewers in Santorini
In those glorious historic times, Homer in the Iliad (1.465) wrote about pieces of meat roasted on sticks (ὀβελός). When I visited Santorini, or as we call it Thira, I got overwhelmed with this artefact. Now, we are talking about souvlaki grill which is 3000 years old! This is something that cannot be overlooked! Humans, obviously have some serious historic love affair with meat preparation! I would like to greet my carnivore friends all over the world with this photo!
What makes Greek Kebab different
The right mixture is always made with lamb and weal. With the current price of weal in Greece, this would make any Kebab extremely expensive! So, in recent years, in Greece, you can find a kebab made of ground pork, beef and lamb. The spices take the main word, so you’ll hardly notice the kind of meat that has been used. Of course, ground lamb would be the healthiest choice, but never underestimate the power of fatty pork when it comes to Keto ground meat mixture.
Let’s borrow something from Bosnia and Herzegovina
I must admit, from all versions of grilled minced meat, the famous Ćevapi of Bosnia and Herzegovina could win any grilled ground meat contest. Every country has their specific recipe, but the simplicity of B&H Ćevapi mixture is just unbelievable. Some might get angry because I am revealing the secret which is well kept for generations. But, for the purpose of popularisation and touristic promotion, they might as well forgive me.
So, I will offer you a recipe which includes the Greek meat mixture and method of preparation. At the same time, the spices will be as simple as they can – Ćevapi style! You can enjoy this Kebab with some good Tzatziki sauce, or a big pile of chopped onion if you are on a Keto diet. However, if your diet is predominantly carnivore, you’ll need nothing but a good meat mixture! Check the nutritional data, unbelievable. Zero carbs, zero sugar!!! All the way Keto&Carnivore.
Keto Ground Meat Kebab
- 1 whole garlic organic
- 200 ml filtered water
- 300 g lamb (fatty part) ground
- 300 g pork ground
- 300 g beef ground
- 1,5 tsp sea salt
- 1 tsp black pepper
- 1 tsp lard
A day before, prepare your garlic water which will serve as the main spice. You will not use the actual garlic, just garlic infused water.
Clean the cloves of 1 whole garlic and cut them in halves. Place them in a container with a lid and cover with 200 ml water. Close the container and place it in the refrigerator for at least 24 hours. After that, remove the garlic cloves and use only the water.
Place the ground lamb, beef, pork and lard in a deep mixing bowl and mix it with your hands. Start adding the garlic water bit by bit and keep mixing. At this point add salt and pepper and mix a bit more with your hands.
Place the meat mixture in the refrigerator (try covering it with aluminium foil or a lid) and wait for at least an hour for the mixture to get aromatised.
To make kebabs, take some meat mixture and shape it into cylinders or sausage shapes. (approximately 12 cm long and 4 cm thick) Skewer the meat, squeezing it to mould it and stick to the skewer.
Cook them on a grill or using a grilling pan (grease it with lard) over medium to high temperature. Make sure you turn them several times so that they get a nice crust from all sides.
Serve them warm and enjoy with some tzatziki or chopped onion.
If for any cultural or religious reason, you don't eat pork, you can exclude it and use 450g ground lamb and 450g ground beef. Instead of lard, you can use duck fat or goat fat.