Glæsels Greek meatballs on spid

Ingredients for Glæsels Greek meatballs on spid

Instructions for Glæsels Greek meatballs on spid

To prepare the Glæsels Greek meatballs on spid recipe, please follow these instructions:

The recipe is designed for a Weber charcoal grill, but it can be done to make the meatballs on a regular grill.

Flesh touched with all the ingredients, rests approximately half an hour. Form forcemeat for the little oblong meatballs, plug them surface on kebab skewers (e.g. Weber) or wet bamboo skewers, about 4 meatballs on each skewer.

DUP grill grate with a stykkke oil soaked paper towel held with a pair of pliers. Skewers with meatballs brushed with oil/soy sauce mixture and grilled over direct heat in 8-10 minutes. They turned over and brushed at regular intervals.

Tzatziki: Peel the cucumbers. Slice them lengthwise and remove the seeds out. Grate them on the coarse side of the tear the iron. Sprinkle the grated cucumbers with coarse salt and wrap in a clean Tea towel. Let them sleep in about 15 minutes, so the salt draws water out of the cucumbers. Came the cucumbers in a sieve and rinse salted by. Dry again in a clean Tea towel. Yes, it's a little inconvenient, but worth it. Flip so the split and dried cucumbers in yoghurt-and-style cold, for you to eat.

Server if necessary. homemade French fries.

Tips:
The first few times, you turn the skewers, you should do so with a grill spatula, so you avoid dragging skewers out through forcemeat, before the "stalled".