Politiko Kebab – Greek Spiced Ground Meat Kebabs

Politiko Kebab – Greek Spiced Ground Meat Kebabs

Politiko Kebab has its roots in the rich culinary traditions of Constantinople (Istanbul), where Greek and Anatolian flavors blended. The term Politiko (meaning “from the city”) hints at its urban origins, distinct from rural lamb kebabs. This kebab is essentially a Greek version of a kefta: spiced minced meat shaped into logs or patties and then grilled or fried. What sets Politiko apart is its signature spice mix and the way it is traditionally served—layered on pita with sauces.

Making Politiko Kebab was once a family secret among Greeks from Asia Minor. A traveler’s tale from Istanbul even describes a chef who hesitated to share the exact blend of spices. Today, that flavor is enjoyed widely: picture a juicy, perfectly seasoned kebab on a soft pita, crowned with tangy tomato sauce and cool herbed yogurt. Each bite is aromatic with spice and deeply comforting. The aroma of grilling cumin-spiced meat mingles with sweet bell pepper and cooling mint yogurt—a smell that evokes celebration in the kitchen.

The name Yiaourtlou (meaning “with yogurt”) reflects the traditional way this kebab is served – atop a cooling dollop of minty yogurt sauce. The warm spices of the meat are balanced by this fresh tang. Over time, Politiko kebab has become a bridge between cultures: it keeps alive the tastes of Asia Minor within Greek cuisine. In modern Greece, it can appear at summer barbecues as easily as indoor family dinners. Its tender, well-seasoned meat and lush sauces make it a flavorful main dish that stands on its own.

Politiko Kebab – Greek Spiced Ground Meat Kebabs (Authentic)
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Politiko Kebab – Greek Spiced Ground Meat Kebabs (Authentic)

Recipe by Travel S HelperCourse: MainCuisine: GreekDifficulty: Moderate
Servings

4

servings
Prep time

30

minutes
Cooking time

15

minutes
Calories

690

kcal
Resting Time

40

minutes

To prepare Politiko Kebab, a mixture of ground lamb and beef is combined with grated onion, garlic, puréed sweet pepper, egg, and a blend of spices (cumin, coriander, cinnamon, and more). After letting the mixture rest in the fridge to firm up, it is shaped into elongated patties or skewers and grilled until browned. A simple tomato-based sauce with sautéed onion is simmered on the side, and a minty yogurt is mixed up as a cooling topping. The assembled kebabs are served on warm pita bread, drenched with tomato sauce and topped with the yogurt. The result is a juicy, aromatic kebab sandwich reminiscent of a Greek street-food classic.

Ingredients

  • Ground meat (800 g total): Traditionally a mix of 500 g lamb shoulder and 300 g beef. You can use all lamb or all beef if preferred. Ground pork can also be mixed in for added fat and flavor.

  • Onion (1 large), grated or finely chopped: Adds moisture and flavor. Grating the onion and squeezing out excess liquid is common, so the kebabs don’t become too wet.

  • Garlic (3 cloves), minced: Provides a sharp, savory note. Adjust quantity to taste.

  • Sweet red bell peppers (200 g), roasted and puréed: Typically the kind packed in jars. These (and their juice) add sweetness and moisture to the mixture. You may use jarred roasted peppers or roast fresh bell peppers and peel them first.

  • Egg (1): Helps bind the meat mixture.

  • Breadcrumbs (1 tablespoon): Absorbs extra moisture and keeps the kebabs from falling apart (contains gluten). Pita crumbs or crushed crackers can substitute.

  • Spices: 1½ teaspoons ground cumin (the signature spice); 1 teaspoon ground coriander; ½ teaspoon ground cinnamon; ¼ teaspoon ground allspice; pinch of red pepper flakes or paprika for warmth (optional).

  • Salt (1 teaspoon) and black pepper (½ teaspoon): Season the meat well. Adjust depending on the saltiness of your cheese and bread.

  • Red wine vinegar or lemon juice (1 tablespoon): A splash of acidity to brighten the meat mixture.

  • Olive oil or melted butter (1 tablespoon): A bit of fat to keep the meat moist (some recipes use butter for flavor).

  • For the tomato sauce

  • Olive oil (1 tablespoon): For sautéing.

  • Onion (1 medium), chopped: To start the sauce.

  • Tomatoes (400 g canned diced or 2–3 fresh, chopped): The base of the sauce.

  • Dried oregano (1 teaspoon), pinch of cinnamon, salt and pepper: To season the sauce. Adjust as you simmer.

  • Sugar (¼ teaspoon, optional): If the tomatoes are very acidic, a pinch of sugar can balance them.

  • For the yogurt sauce

  • Greek yogurt (200 g): Thick, strained yogurt from cow’s or sheep’s milk.

  • Fresh mint (2 tablespoons, chopped): For stirring into the yogurt (spearmint or sweet mint works too). Alternatively, use dill or basil if preferred.

  • Salt (a pinch), garlic (optional, minced): Season lightly. A bit of garlic turns it into a simple tzatziki-like sauce.

  • To serve

  • Pita bread or flatbread: Warm or grilled.

  • Fresh parsley, lemon wedges: Garnish and add freshness.

Directions

  • Mix the meat: In a large bowl, combine the ground lamb and beef with the grated onion, minced garlic, egg, breadcrumbs, vinegar, and oil. Add the roasted red pepper (and its juices). Sprinkle in the cumin, coriander, cinnamon, allspice, salt, and black pepper.

  • Combine thoroughly: Use your hands or a spoon to knead the mixture until all ingredients are well distributed and the mixture is sticky. Cover the bowl and chill in the refrigerator for about 30–45 minutes to firm up (this makes shaping easier).

  • Shape the kebabs: Divide the meat mixture into equal portions (for example, 6 or 8). Shape each portion into a long sausage or a flat oval patty about 1.5 cm thick. If using skewers, thread each shaped portion onto skewers (soak wooden skewers in water first to prevent burning). Place the formed kebabs on a baking sheet or plate.

  • Cook the kebabs: Grill or pan-fry the kebabs over medium heat. If grilling, oil the grate or brush the kebabs lightly with oil to prevent sticking. Cook until browned on all sides and cooked through (about 3–4 minutes per side on the grill or grill pan). You may also broil or bake them at 375°F (190°C) for about 15–20 minutes, turning once. Transfer cooked kebabs to a platter.

  • Make the tomato sauce: While the kebabs cook, heat 1 tablespoon olive oil in a small saucepan over medium heat. Sauté the chopped onion until soft. Stir in the chopped tomatoes, oregano, a pinch of cinnamon, salt, and pepper. Simmer gently for 15–20 minutes, until the sauce thickens slightly. Adjust seasoning. Keep warm.

  • Mix the yogurt sauce: In a small bowl, combine the yogurt with chopped mint (or dill). Add a little lemon juice, salt, and pepper to taste. Stir well. Chill until ready to serve.

  • Assemble and serve: Warm the pita bread. Place each kebab (or sliced pieces of it) on a pita or platter, spoon over some tomato sauce, and add a dollop of the yogurt sauce on top. Garnish with parsley and more mint. Serve immediately.

Tips, Troubleshooting & Variations

  • Serving Suggestions & Pairings: Politiko kebab is often served as a sandwich or platter. For a street-food vibe, wrap the kebab in pita with tomatoes, onions, and sauces. It also shines on a dinner plate with sides like lemon-roasted potatoes or a Greek Village Salad. Pair it with a Greek red wine or a cold beer. Ouzo or tsipouro can complement the warm spices. To present family-style, arrange sliced kebabs on a large platter with pita, tomato wedges, sliced onion, and fresh herbs, letting everyone build their own wraps.
  • Storage & Reheating: Store any leftover meat mixture in the fridge for up to 1 day (stir before using). Cooked kebabs, sauce, and yogurt should be refrigerated and can keep about 2–3 days. Reheat the kebabs gently in a skillet or oven (spoon some extra sauce or broth over them to keep moist). The tomato sauce can be refrigerated separately and used on pasta or other dishes. The yogurt sauce is best made fresh (it thickens when chilled). Do not freeze the yogurt sauce; it will separate.
  • Variations & Substitutions: Meat choices: Substitute ground pork or turkey for part of the lamb for a different flavor. Pure beef or all chicken can also be used. Spice adjustments: Increase or omit the red pepper flakes to control heat. Add fresh herbs like parsley or mint into the meat mix for brightness. Leftover Ideas: Crumble any leftovers into a salad or use it as filling for a gyro. Vegetarian Twist: For a non-traditional adaptation, use the spice mix on lentils or chickpeas to form vegetarian patties or balls. Baking instead of grilling: You can also bake shaped kebabs in a 350°F oven for about 20–25 minutes until fully cooked, flipping once.
  • Chef’s Tips: Keep it cold: Chilling the meat mixture is crucial; it firms up the fat and binder so the kebabs hold their shape instead of falling apart on the grill. Don’t overmix: Mix the ingredients until just combined. Overworking minced meat can make the texture dense and rubbery. Test a piece: Fry a small bit of the mixture first to taste for salt and spice balance before shaping all the kebabs. Check portion size: For sandwiches, a couple of kebabs per pita is typical. Adjust size to appetite. Heavy-handed or light: Season generously, as the bread and yogurt can dilute the flavor. Better a little bold than bland.
  • Make-Ahead Tips: The sauce and yogurt sauce can be made a day in advance (refrigerate). The meat mixture can also be prepared earlier and refrigerated for a few hours; just shape and cook when ready.
  • Related Recipes: For a complete meal, serve Politiko kebab with Tzatziki and a side of Lemon-Rice Pilafi or Greek Village Salad. If you enjoy Greek spices, try Soutzoukakia Smyrneika (Greek meatballs in tomato sauce) next.
  • Equipment Needed: Large mixing bowl (for the meat mixture), Skewers (if grilling) or a baking sheet (if oven-baking the kebabs), Grill, grill pan, or skillet (for cooking the kebabs), Saucepan (for tomato sauce), Small bowl (for the yogurt sauce), Meat thermometer (optional, to check doneness), Blender or food processor (optional, to purée the roasted peppers).

Nutrition Facts (per serving with sauces)

Nutrient

Amount

Calories

~690 kcal

Carbohydrates

~30 g

Protein

~35 g

Total Fat

~45 g

Saturated Fat

~15 g

Fiber

~3 g

Sugar

~6 g

Allergens

Gluten, Dairy, Egg

Note: Nutrition includes pita and sauces. Values will vary depending on meat fat content and additional sides.

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