Frixos Personal Chefing


Politiko Kebab


A traditional Greek dish from the days of Constantinople, made from a combination of minced meats and seasoned with spices like fenugreek, cummin, all-spice, cinnamon, chilli flakes and sumac. This combination of flavours form the spices used gives the kebab its distinct taste and aroma. Politiko Kebab is sure to be a hit for her!


See how simple it is to create this great-tasting dish below and don’t forget that you can always print it. 

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Politiko Kebab

Prep Time30 minutes
Cook Time20 minutes
Course: Main Course
Cuisine: Greek
Servings: 6 People


  • 750 g Lamb Meat , leg double minced
  • 450 g Beef Meat , chuck double minced
  • 200 g Pork Meat , neck double minced
  • 75 ml EVOO , Extra Virgin Olive Oil
  • 1 Cup Parsley , leaves picked and finely chopped
  • 2 Medium White Onions , grated
  • 1 tsp Garlic Paste , or 1 clove garlic finely minced
  • 1 tsp Fenugreek , ground
  • 1 ½ tsp Cumin , ground
  • 1 tbsp Sweet Chili Flakes
  • ¾ tsp Cinnamon , ground
  • 1 ½ tsp All-Spice , ground
  • 1 ½ tsp Sumac , plus more for garnishing
  • 1 ½ tsp Dry Coriander , ground
  • 2 tbsp Tomato Paste
  • 1 tsp Sweet Smoked Paprika , for sprinkling
  • 1 tbsp Sea Salt
  • 1 tsp freshly ground Black Pepper


  • Add all the ingredients in a large bowl and mix well. Then work the mixture with your hands for 10’ and until the fat has broken and incorporated with the Meat. Ready when it begins to stick in the wall of the bowl. Place in the fridge overnight or at least for 2 hours.
  • Next day take the mixture out of the fridge and form the kebabs, about 90g each and place in the freezer for about 20’. Take out of the freezer and skewer them with 2 wooden skewers for each kebab. Make sure that your hands are always wet with some water.
  • In the meantime, place a cast iron griddle plate or pan on medium heat and when hot enough lightly brush with olive oil. Reduce the heat to medium/low and place the kebabs, cooking for 3-4’ and until a nice charred colour has been achieved. Carefully turn them on their other side and cook for about 5’.
  • Serve with Greek pitta, lightly oiled and with a bit of tomato paste spread on it. Sprinkle the paprika and sumac over the kebabs and accompany with grilled green horn peppers, cabbage salad and tzatziki.
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