Spicy Ground-Paprika Rolls

Ingredients

• 0.5 bunch flat-leaf parsley
• 200 g yogurt (1.5% fat)
• Salt
• Pepper
• 1 small green bell pepper
• 2 Garlic cloves
• 1 red chili pepper
• 500 g beef steak mince
• 1 tbsp sweet paprika powder
• 0.5 tsp hot paprika powder
• 2 tbsp olive oil

Instructions

1. 1.

   Wash the parsley, shake off excess water, pluck the leaves and roughly chop them. Mix with the yogurt in a bowl. Season with salt and pepper and refrigerate.

2. 2.

   Halve the bell pepper, remove seeds, wash it, and dice finely. Place in a second bowl.

3. 3.

   Peel the garlic cloves and crush them through a press into the diced peppers.

4. 4.

   Halve the chili pepper, remove seeds, wash it, and chop very finely. Add to the mince along with both paprika powders and mix with the pepper-garlic mixture.

5. 5.

   Knead the meat mixture with the dough hooks of an electric mixer until it forms a cohesive dough. Season heavily with salt and pepper.

6. 6.

   On a lightly dampened work surface, roll the dough into a long log. Cut with a knife into eight pieces about 10 cm long and 2–3 cm thick.

7. 7.

   Place the rolls in a large aluminum tray and brush all over with olive oil. Grill on a hot grill for about 8–10 minutes, turning once halfway through. Serve the rolls with the yogurt dip.