ZEYVE KEBAB (TURKEY)


  • 4,4 lb  medium fat goat or mutton
  • 1,1 lb onion
  • 1,1 lb green pepper
  • 1 bunch of parsley
  • 2,2 lb of tomatoes
  • 0,55 lb lard or butter
  • 1 teaspoon salt
  • 1 teaspoon of black pepper
  • 1 teaspoon of thyme

First, chop the sheep or goat meat into cubes.

Chop the green peppers to an average size of 0,78 ich.

Peel the skins off the tomatoes and dice them finely. You can also cut the onion into small squares.

After washing and drying the sheet thoroughly, place it on the stove. Chop the tail fat and put it on the bottom of the sheet.

Mix all the chopped ingredients in a large bowl. Add black pepper, thyme and salt.

After mixing the tail oil for a few minutes, take the remaining ingredients into the sheet.

While mixing the ingredients on the sheet, make sure to leave 2-3 tomatoes and 4-5 peppers on the side.

About 15 minutes before the kebab is cooked, place the round chopped tomatoes and longitudinally chopped peppers on the edge of the sheet.

When the meat is completely cooked, you can add parsley on it and serve.

ENJOY YOUR MEAL
 

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