Originally made with lamb, it's served on a plate or skewer, always accompanied by humus. In Brazil, it's often prepared with beef.
Foam for greasing
1 kg of beef (patty or tenderloin), cut into cubes
100 g of smoked bacon, cut into cubes
1 large onion (150 g), cut into cubes
1/4 cup of fresh parsley (20 g)
5 leaves of mint
1 tablespoon of thyme
1 tablespoon of sweet paprika
1 tablespoon of hot paprika
1/2 teaspoon of ground cinnamon
1/2 teaspoon of ground cumin
1 tablespoon of salt
Originally made with lamb, it's served on a plate or skewer, always accompanied by humus. In Brazil, it's often prepared with beef.
Foam for greasing
1 kg of beef (patty or tenderloin), cut into cubes
100 g of smoked bacon, cut into cubes
1 large onion (150 g), cut into cubes
1/4 cup of fresh parsley (20 g)
5 leaves of mint
1 tablespoon of thyme
1 tablespoon of sweet paprika
1 tablespoon of hot paprika
1/2 teaspoon of ground cinnamon
1/2 teaspoon of ground cumin
1 tablespoon of salt
Grease a large baking dish with oil
Heat the oven to 180°C (medium)
In a processor, mix all the ingredients until homogeneous
Divide the mixture into twelve equal portions
Take one portion at a time and shape it in your palm
Place a beef skewer on top of each portion
Wrap it with the meat mixture and shape it into a tongue-like form
Place it in the baking dish
Prepare the other skewers in the same way
Bake in the preheated oven, turning occasionally until golden (about 40 minutes)
Transfer to a serving platter and serve
Calorie count: 184 per unit
