Beef Kebab with Potatoes and Mint Dip

Preheat the oven to 225 °C and line a baking sheet with parchment paper.

Wash the potatoes, cut them into quarters, and spread them evenly on the baking sheet. Season with salt, black pepper, dried thyme, and 1–2 tablespoons of oil. Toss well to coat the potatoes evenly, then bake in the oven for about 10 minutes.

Lightly oil your hands and shape the ground meat into small kebab-shaped rolls. Set them aside on a plate.

After 10 minutes of baking the potatoes, move them to one side of the baking sheet. Place the kebabs on the other side of the sheet. Bake for an additional 15–20 minutes, until the potatoes turn golden and the kebabs are cooked through.

Prepare the yogurt dip: in a bowl, combine yogurt with salt, black pepper, sugar, and white vinegar. Finely chop the mint leaves and stir them into the dip.

Rinse the lettuce and tear it into bite-sized pieces into a bowl. Wash the cucumber, slice it into rounds or small cubes, and add it to the salad. Drizzle with a tablespoon of oil and toss to combine.

Serve the kebabs with roasted potatoes, mint yogurt dip, and a fresh salad. Enjoy!