PAIR IT

Pair it with rich grilled meat, punget fillet and home – made sausage with leek.

Kebabs with yogurt sauce

for kebabs

300 gr. ground beef
300 gr. ground lamb
1 tsp. tomato paste
5 tbsps. of milk
½ cube of beef stock
1½ tbsp. of butter (preferably sheep)
1 tbsp. lemon zest
1 tbsp. of pine nuts
1 ¼ tsp. of cumin
½ tsp. of smoked paprika
½ tsp. of allspice
½ tsp. of dry coriander
¼ tsp. of cinnamon
Black pepper

for the sauce

1½ tbsp of tomato paste
350 gr. concassed tomatoes
½ cube of beef stock
250 ml. water, tepid
1 clove of garlic
1 tbsp. of sugar
Chili flakes optional
Thyme
Cumin
Red pepper
Olive oil

You will also need

Yogurt
Fresh coriander, parsley or mint
Pitta bread

Put all spices, zest and pine nuts on the mortar and shred them. In a bowl add the tomato paste, the spices and the melted butter. In the milk, dissolve ¼ of the beef stock cube, mix and add to the mixture. After kneading for 5 to 7 minutes, we make kebabs in the corresponding shape. Put the kebabs in the refrigerator and leave for 1 hour. In a frying pan, mix all the ingredients of the sauce together and simmer until it thickens. Roast the kebabs and pitta breads on a charcoal grill or in the oven. After the kebabs are cooked, put them on the pitta breads by adding plenty of sauce, yogurt and chili flakes, preferably!

Color:	Red
Type:	Dry
Year:	2020
Alcohol:	13,5%
Origin:	Chalkidiki
Variety:	Syrah, Cabernet Sauvignon
Aromas:	Cranberry, cherry, plum, cinnamon, pepper, nutmeg, vanilla, lavender, leather
Bottle Size:	750ml
Barrique:	12 months
Serving temperature:	16ºC
Aging:	5 years
Closure:	Cork
Organic:	Yes

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