Kebab Meatballs with Beronia Rioja Reserva
Kebab Meatballs with Beronia Rioja Reserva

Prep Time: 30 minutes

Cook Time: 30 minutes

Serves: 2- 4



For the skewers

  • 500g lamb mince
  • 2 tsp sumac 
  • 1 tsp aleppo powder 
  • 1 tsp cumin 
  • 1 garlic clove, grated
  • Salt, to taste

For the garlic sauce

  • 5 garlic cloves
  • 100ml oil 
  • 4 tbsp greek yoghurt 
  • Salt, to taste 
  • 1 lemon, juice 

For the butter

  • 50g unsalted butter 
  • Pinch aleppo pepper 
  • 1 red chilli, minced 

To serve

  • A few mint leaves
  • 1 red onion, thinly sliced 
  • 100g mixed tomatoes, halved 
  • Olive oil 
  • Lemon 
  • Salt 
  • Pinch sumac
  • Flatbreads



  1. Start by making the garlic sauce. To a food processor, add crushed garlic cloves and salt. Pulse and slowly drizzle in the oil. Finish with yoghurt and lemon juice, then pop into the fridge until ready to serve.
  2. For the veggies, thinly slice the onion and roughly chop the tomatoes. Mix with sumac, lemon juice, olive oil, and salt, then set aside.
  3. Next, move onto the adana mix. Combine lamb mince, sumac, aleppo, cumin, garlic, and salt.
  4. Shape into meatballs, and place on an oiled tray.
  5. Cook under the grill or over the barbecue for a few minutes each side, or until slightly charred but still juicy on the inside. 
  6. While that’s cooking, melt some butter and mix with aleppo pepper and chilli. 
  7. Time to plate up! Load up your platter with the garlic yoghurt, then top with the meatballs. Finish with a drizzle of the butter, the sumac onions and tomatoes, and fresh mint. Serve with a glass of Beronia Rioja Reserva, and enjoy! 


Recipe by Spencer Lengsfield @spencooks.