Bold and smoky Adana-spiced kebab balls stuffed with molten chilli yogurt and wrapped in a golden pita shell. Perfect for BBQs, parties, or when you want to spice up your mealtime.
For the Adana Meatballs:
- 500 Grams Lamb mince
- 1.5 Tbsp Adana kebab seasoning (Or Doner Seasoning)
- 1 Egg (For binding)
- 2 Tbsp Breadcrumbs
For the Spicy Chilli Yogurt Centre:
- 3 Tbsp Greek yogurt
- 1 Tbsp Chilli sauce (Mild, medium, or hot depending on preference)
- 1 Tsp Garlic powder
For the Pita Dough Shells:
- 250 Grams Plain flour
- 1 Tsp Salt
- 1 Tsp Baking powder
- 1 Tbsp Olive oil
- 150 Ml Warm water (Add gradually to form a soft dough)
For Garnish and Serving:
- 1 Tsp Black sesame seeds or sumac (Optional)
- 2 Tbsp Sriracha mayo (For drizzling)
- 100 Ml Garlic yogurt or chilli sauce (For dipping)
Note
Want extra spice? Use a hotter chilli sauce or add chopped fresh chillies to the yogurt centre.
These can also be baked in a conventional oven at 200°C for about 15 minutes.
For ease on the day, prepare the meatballs and yogurt centres in advance and assemble just before cooking.
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Thank you for trying out this recipe! I hope it brings joy and flavour to your table. For more delicious recipes and BBQ tips, visit Smoke & Sear. Happy grilling! Cheers, Lee.