Juicy Kebabs

In a food processor, combine the minced meat and chopped onion. Pulse until well mixed.

Incorporate the black pepper, smoked paprika, oregano, chili flakes, garlic powder, salt, and yogurt into the meat mixture. Mix thoroughly and let the mixture rest for 10-15 minutes.

Rinse the rice under cold water. In a bowl, mix the rice with salt, black pepper, turmeric, olive oil, garlic powder, and a pinch of chili.

Divide the meat mixture into five equal portions. Lay each portion on parchment paper and flatten into logs.

Place the bell peppers, cherry tomatoes, and whole garlic cloves on top of each meat log. Roll them into logs and transfer to a baking sheet.

Bake in a preheated oven at 220°C (425°F) for 15 minutes.

Remove the kebabs from the oven, drain any excess liquid, brush with melted butter, and spread tomato puree evenly. Broil for an additional 3–5 minutes for a charred finish.

Peel and dice the roasted bell peppers and cherry tomatoes. Mix with diced red onion, chopped coriander, smoked paprika, olive oil, lemon juice, salt, and black pepper.

Plate the kebabs alongside the vegetable sauce and enjoy!