Classic meatball sandwich where spiced grilled meatballs are placed between bread with fresh vegetables. This hearty sandwich, which brings the street flavor of coastal towns home, suits crowded gatherings and weekend enjoyment.
Knead the ground meat thoroughly with grated onion, breadcrumbs, cumin, black pepper and salt. Let the mixture rest in the fridge for at least 30 minutes; this resting time keeps the kebabs from falling apart while cooking.
Shape the mixture into long kebabs. Cook on a hot grill or in a pan over medium-high heat, turning, until browned on the outside and fully cooked inside.
Lightly toast the bread on the grill. Layer tomato, grilled peppers and sliced onion for pickling inside, place the kebabs on top, and close. Serve hot.
Important: Make sure the inside of the red-meat meatballs is fully cooked. Contains gluten. Chilling the meatball mixture in the fridge for at least half an hour keeps them from falling apart while cooking and lets the spices settle in. Serve hot.
Searing the köfte on a grill or hot pan and lightly charring the outside gives a smoky aroma. Dipping the inside of the bread in the köfte juices deepens the flavor.
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