Growing up these mini kebabs would show up everywhere, we called them Mititei or little ones ! How cute, I know !
From your typical backyard barbecue to food fairs and street corners, you can not hide from the delicious smokiness and smells of these Mititei following you at every corner.
Much like the classic american burger, the Mititei or mini kebabs are loved by everyone, kids and grown ups alike. They were never actually cooked on skewers, just on a super hot cast iron grill or plate and served with toothpicks. You were guaranteed to also find jars of creamy mustard and the best chimichurri sauce to generously dunk them in.
I figured they will be just perfect for Labour Day Weekend, you can even prep them the night before and have them ready to sizzle away on your screaming hot grill.
Mititei are traditionally made with grass-fed lamb, and the flavors are absolutely incredible, but of course you may use organic grass-fed beef instead. Whatever you do, keep it organic, don’t skip on the best chimichurri sauce, and don’t be stingy with the garlic.
Come to think of it, I’ll also make a bowl of this saffron yogurt sauce to have for dipping as well, and maybe even some of this golden roasted pepper sauce.
- 1 lb ground lamb or beef organic grass-fed at room temperature
- 1 tsp sea salt + more to taste
- 1 tsp cumin
- 2 tsp garlic powder
- 1 tbsp smoked paprika
- Freshly cracked black pepper to taste
- leaves The from 10 thyme sprigs
- 3-4 cloves garlic grated
- 1 pinch baking soda
- 3 tbsp sparkling water
- 1 jar best chimichurri recipe
- In a mixing bowl combine well all of the mini kebab ingredients. Oil your hands with some olive oil and shape the meat into 18 mini kebabs, about the size of your thumb. Set them on a platter.
- Have a hot grill or cast iron griddle sizzling and ready to go. Add the mini kebabs and cook them on medium high heat until golden brown all over, about 3-4 minutes.
- Serve hot with chimichurri sauce, creamy mustard and this saffron yogurt sauce. Make some golden rustic potatoes as a side dish if you like. Have toothpicks available for guests to snatch their own mini kebabs as they walk around.