• --- 1 cup (140g) ground pistachios (Aegina pistachios)
For serving
• --- Greek pitas
• --- tomatoes, sliced into rounds and halved
• --- red onions, sliced
• --- tzatziki
• --- sumac
METHOD
1. In a blender, add the garlic, onions, tomato paste, and olive oil. Blend well until a paste forms.
2. In the bowl of a stand mixer, add both types of minced meat, the paste (garlic, onions, tomato paste, olive oil), lemon zest, sumac, artysia (cumin), thyme, oregano, chili powder, salt, parsley, and pistachios.
3. Knead with the K-beater for 5 minutes. Place the mixture in the refrigerator for 20 minutes. Take 90g of the mixture and shape it into an oval patty. Thread it onto a wooden skewer and press to flatten and secure it well.
4. Place the kebab on a baking tray lined with non-stick parchment paper. Repeat with the remaining minced meat.
5. Bake in a preheated oven at 200°C for 20 minutes. Serve on warm Greek pitas, spread with tzatziki, topped with red onion slices, tomato slices, and sprinkled with sumac.
