Preparation info

  • Serves:


    • Difficulty


    • Ready in

      1 hr 10

Appears in

My Big Fat Greek Cookbook: Classic Mediterranean Soul Food Recipes

My Big Fat Greek Cookbook

By Christos Sourligas and Evdokia Antginas

Published 2019

  • About

The signature dish of the Middle East and North Africa, kebabs probably made it up to Greece via the Ottomans. So delicious and packed with simple seasonings in each minty bite, kebabs are trouble-free to make. And you can’t—nor would you want to—eat just one. So make sure to starve yourself hours in advance.


  • pounds (1.25 kilograms) ground meat (mix of beef, veal, and pork)
  • 2



  1. Combine the ground meat, eggs, garlic, onion, breadcrumbs, salt, pepper, mint, and olive oil into a large bowl. Mix by hand. Then, roll into 1½-inch × 6-inch cigar-like patties and pierce through with bamboo skewers; makes about 12 to 15 kebab brochettes.
  2. Preheat the oven to broil.
  3. Position the skewers onto a grilling grate and in