Origin must be Smirne, that’s why the best Soutzoukakia Yiaourtiou nowadays are found in Thessaloniki. They are savoury with the taste fully complimented after a dip in the Yiaourtiou (Yoghurt sauce).

While the original version calls that they are fried and ‘drowned’ in a tomato sauce, I prefer the ones on the grill with the Yiaourtlou yoghurt sauce and instead of the traditional Pitta Bread I like to use my own Flatbreads.

Soutzoukakia Yiaourtlou

Have a look below at the full recipe. Don’t forget, you can always print it. I hope you enjoy it!
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Soutzoukakia Yiaourtiou

Prep Time30 minutes mins

Cook Time30 minutes mins

Total Time1 hour hr 30 minutes mins

Course: Main Dish

Cuisine: Greek

Keyword: Beef, Food Recipes, Lamb, Pleasures

Servings: 6 People

Ingredients

For the Soutzoukakia:

• 1 kg Minced Meat , 750 grs beef + 250 grs lamb, double minced
• 2 small-medium white Onions , grated
• ½ cup light Olive Oil
• 2 teaspoons Sweet Smoked Paprika
• 1 teaspoon dry Oregano, powder-ground
• 350 grs White Stale Bread , crumbs only, not the crust
• 350 ml Fresh Milk 3% fat , Charalambides-Christis
• Pinch Chili flakes , crushed
• 1 teaspoon Sea Salt
• ½ teaspoon freshly ground Black Pepper
• ½ cup fresh Parsley , leaves picked and finely chopped
• 1 Red Onion , cut in half and thinly sliced
• 2 fresh ripe Tomatoes , cut in half and thinly sliced

For the Yiaourtlou sauce:

• 250 grs Straggato 0% fat free Yoghurt , Charalambides-Christis
• 3 tablespoons light Olive Oil
• 1 tablespoon White Vinegar , mild
• ½ teaspoon Sea Salt
• FlatBreads Click here for the recipe

Instructions

For the Yiaourtlou sauce:

• Add all the ingredients in a bowl and mix well to combine.

For the Soutzoukakia:

• Add the bread crumbs in a bowl filled with milk and let absorb the milk for 30 minutes. Squeeze to remove almost all the milk and keep aside in a big bowl.
• In a separate large bowl grate the white onions and add on top the chili flakes along with the cumin, oregano, 1 teaspoon of the smoked paprika and season with the salt and pepper Then add the bread crumbs followed by the minced meat and the olive oil. Mix thoroughly for almost 15 minutes until the mixture becomes light and turns into a whitish mixture. If you want to refrigerate overnight, then lightly brush the mixture with olive oil and cover with plastic wrap.
• Next day place a grill pan on medium/high fire.
• In the meantime, take the mixture from the refrigerator and while cold form the soutzoukakia in your palms into large bullet patties of about 6-7 cm length.
• Go back to your grill pan, lightly brush the soutzoukakia with olive oil and grill for 3-4 minutes each side until nicely charred.
• To serve take a big plate and arrange in the centre some Yoghurt Flatbreads and add on top the soutzoukakia whereas the onions and tomatoes to be around them. Sprinkle the parsley and add to the side and on top of the soutzoukakia the Yiaourtlou sauce. Sprinkle on the side the chili flakes and on the Yiaourtlou sauce the remaining paprika.