A quick and easy recipe for Yunani Meatball Kebab – Γαλάτσικο Μπουτίκ. This Yunani Meatball Kebab is a great way to enjoy a classic Greek appetizer at home. The ingredients are simple, inexpensive and can be found at any grocery store.
The original recipe calls for ground veal, but I like to use a mixture of ground beef and ground pork because they both have a richer flavor than veal. (I also prefer the texture of meatballs made with beef or pork instead of veal.) You can substitute the veal if you prefer, but it won’t taste as good as these meatballs do made with beef or pork.
The meatballs are seasoned with just salt and pepper, but if you have some dried oregano or thyme on hand, you might want to add a teaspoon or two of that as well! I like to serve them with tzatziki sauce and pita bread, but they also go great over rice pilaf or even pasta.
You can make these meatballs ahead of time and freeze them in meal-sized portions so that when you want Yunani Meatball Kebab
Yunani meatball kebab or Γαλάτσικο Μπουτίκ (Galatsiko Boutik) is a recipe that every homemaker should have in their repertoire. It is basically seasoned and spiced beef that is shaped into balls and then grilled to perfection.
To make this delicious meatball kebab, you will need:
2 lbs of ground beef
1 small onion
2 cloves of garlic
1/4 cup of bread crumbs
1/4 cup of fresh parsley, finely chopped
1 tablespoon of salt (even if it sounds like a lot, it helps in the cooking process)
2 teaspoons of pepper
1 teaspoon of paprika (optional)
Yunani meatball kebabs – Γαλάτσικο μπουτίκ – are also known as gyro or doner and are a popular quick meal in Greece. They are traditionally made with pork, beef or chicken mince often mixed with herbs and spices served on a skewer. Chicken gyros can be grilled in the oven, on the stove top or outdoors on the barbecue and make an excellent snack or light meal.
This is the secret to making Yunani meatballs like a pro! You only need five main ingredients to make these melt-in-your mouth Greek chicken kebabs:
1 kg chicken mince
2 teaspoons of salt
1 onion grated
1 tablespoon oregano (preferably Greek)
And that’s all there is to it! You can also add other ingredients to season your chicken gyros if you wish such as garlic, pepper, lemon juice and other herbs. Here’s how to make them:
Yunani meatball kebabs are a tasty variation of the classic Greek souvlaki. These delicious meatballs are made with beef, pork and lamb, seasoned with aromatics and spices, then grilled on skewers. This is among the most traditional dishes you will find in Greece, but also one of the most delicious.
I have been to Greece many times in my life and each time I am there I always like to sample their food. The Yunani meatball kebab is one of my favorite dishes when I am in Greece. These are simple but flavorful meatballs that taste great with a nice Greek salad!
In this recipe for Yunani Meatball Kebab I use three different types of ground meats: pork, beef and lamb. All three meats are mixed together with aromatics like cinnamon, oregano and allspice that really bring out that traditional Greek taste. They are then placed on skewers and grilled until cooked through. Once these delicious meatballs come off the grill they can be served as-is or on a piece of pita bread along with some Tzatziki (a yogurt based sauce) for dipping.
1. Meatball Kebab:
2. The preparation of the meatballs is the same as the one used in kontosouvli, but we add some other spices: cumin, allspice, cinnamon and mint.
3. We mix the meat well with our hands and form meatballs of about 40-50 grams each.
4. We put them in a skewer with bay leaves between each meatball, so that they do not get burned during cooking (the bay leaves protect them from direct contact with fire).
5. We roast them on medium heat for about 15 minutes, rotating them from time to time, until they become brown and fully cooked inside.
6. Served with tzatziki or garlic sauce and we can also accompany them with french fries or rice pilaf. Enjoy!
Heat the oil in a large skillet over medium heat. Add the onions and saute until lightly caramelized, about 10 minutes. Add the garlic and saute for 1 minute. Stir in the beef, lamb, egg white, bread crumbs, parsley, mint, dill, allspice, coriander, cinnamon and cumin. Season with salt and pepper to taste. Cook until well combined but do not brown or overcook. Remove from heat and set aside to cool to room temperature.
Preheat an oven to 375 degrees F (190 degrees C). Lightly grease 2 baking sheets with olive oil.
Place a wonton wrapper on a flat surface. Spoon a heaping tablespoon of meat mixture into the center of the wonton wrapper. Fold over one corner of the wonton wrapper to form a triangle around the meat mixture; press edges together firmly to seal. Brush exposed edge with water to seal completely. Arrange on prepared baking sheet as filled. Repeat with remaining wrappers and meat mixture.
Bake in preheated oven until golden brown, about 10 minutes per side.
When you start off trying to solve a problem, the first solutions you come up with are very complex, and most people stop there. But if you keep going, and live with the problem and peel more layers of the onion off, you can often times arrive at some very elegant and simple solutions. Most people just don’t put in the time or energy to get there. We like to complicate things.
The less complex your solution is, the more elegant it tends to be. For example, if you look at a lot of technology companies today, they’re really complicated because they started by trying to do too many things. But they could get back to simplicity by just doing one thing well.
Some people view simplicity as an intellectual prison, where all you do is repeat the same answer over and over again and never go out on a limb and express anything interesting or different. People who criticize simplicity haven’t looked at how hard it is to get there. To have something be truly as simple as possible takes enormous effort.
In an interview with Charlie Rose in 1996 Gates said: “Most people overestimate what they can do in one year and underestimate what they can do in ten years.”
In an interview with Charlie Rose in 1996 Gates said: “Most people overest