ready in 55 min.
- 1 ½ cups Long grain rice
- 1 clove garlic cloves (finely chopped)
- 2 Tbsps freshly chopped parsley
- 1 tsp dried oregano
- 1 egg
- 4 cups ground Meat (lamb or beef)
- 2 Tbsps white breadcrumbs
- 3 Tbsps olive oil
- 4 tomatoes (sliced)
- 1 Cucumber (sliced)
- 1 Red onion (finely diced)
- 1 Tbsp lemon juice
- 2 Tbsps white wine vinegar
- freshly chopped parsley (to garnish)
Add the rice to a pan of 700 ml of boiling salted water. Cover and cook over a low heat for around 20 minutes.
Mix the garlic, parsley, oregano and egg with the minced meat. Add enough breadcrumbs for the meat mixture to hold its shape and season with salt and ground black pepper. Form the meat into small balls and thread these onto 8 wooden or metal skewers. Brush with olive oil and cook on a hot grill or barbecue for 12 minutes, turning regularly, until well browned all over.
For the salad, mix the tomatoes, cucumber and onion with the remaining oil, the lemon juice and the vinegar, and season to taste with salt, a pinch of sugar and ground black pepper.
Arrange the salad on plates with the rice and add the skewers. Serve sprinkled with parsley, and with flatbread if desired.