Kebab Soudjouki

By chef Jonathan Harnett


  • 1kg ground beef
  • 250 grams breadcrumbs
  • ½ cup olive oil plus 2 tablespoons
  • 2 teaspoons allspice
  • 2 teaspoons dried oregano
  • ½ cup fresh spearmint finely chopped
  • ½ cup fresh parsley finely chopped
  • Salt and pepper
  • ½ kg cherry tomatoes
  • 250 grams galotyri
  • 4 tablespoons white balsamic vinegar


  • Bake the tomatoes with 2 tablespoons of olive oil, salt and pepper to taste and 4 tablespoons of white balsamic vinegar for ~25 minutes at 180 degrees C in a preheated oven. We leave aside
  • Mix the chicken with a little water until it is homogenized and becomes a uniform sauce
  • Take minced meat and add olive oil, breadcrumbs, allspice, oregano, fresh herbs and salt and pepper to taste. Shape into suzuki and bake in the oven at 200 degrees until done, about 10 minutes.
  • Put some cheese sauce on each plate and pour roasted tomatoes on top and garnish the suzukaki with dry oregano and a few drops of olive oil.

Pairs perfectly with:

  • Xinomavraw 2021, Oenops Wines
  • Emphasis Agiorgitiko 2019, Pavlidis Estate
  • Pelagia 2018, Manolesaki Estate
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