Chef Erhan is a native of Istanbul and has 16 years of experience in diverse regions of the Middle East, Russia, Turkey, Kazakhstan, Ukraine, and Algeria. He developed a strong love for cooking since a very young age and hence decided to pursue his passion as his profession. This recipe is very close to his heart, and he hopes the readers will enjoy it at home with their family and friends!
Serves 6-8 people
Preparation time: 35 minutes
Cooking time: 45 minutes
Preheat the oven to 180C/350F
For the meat mixture:
1kg/2 1/4lb ground beef or lamb (or combination)
2 medium onions, finely chopped
4 cloves of garlic, crushed and finely chopped
1/2 red bell pepper, finely chopped
1 bunch of flat leaf parsley, finely chopped
10ml/2 teaspoon red pepper flakes
5ml/1 teaspoon ground cumin
Salt and ground black pepper to taste
1 medium potato, quartered and thinly sliced
1 tomato, cut into wedges
1/2 red bell pepper, sliced coarsely
1/2 green bell pepper, sliced coarsely
For the tomato sauce:
15ml/1tablespoon tomato paste
8fl oz/1 cup water
15ml/1 tablespoon olive oil
Salt and ground pepper to taste
In a large bowl, mix the onion, garlic, red peppers, parsley, cumin and red pepper flakes. Season with salt and pepper and knead well with your hands for a few minutes, until all the ingredients combined and spices blended in. Add the ground meat to the mixture and again with using your hands, knead well until all combined thoroughly.
Grease a round baking tray with a little olive oil and spread the meat mixture onto the tray. With using your hands, press the meat and spread evenly and thinly (height about 1/2″), retaining the round shape. Make sure the spread goes around the edges; once cooked, the meat will shrink an inch or two.
Slice the spreaded meat mixture into wedges. Place the sliced potatoes at these edges. Spread the slices of red bell peppers, green bell peppers and tomatoes over the top of each wedge of the meat mixture. Season well with salt and ground black pepper.
Mix the tomato paste, water and olive oil in a small bowl, season with salt and ground pepper. Pour this mixture over the vegetables and kebab. Bake in the preheated oven for about 40-45 minutes until the meat and vegetables cooked well.
Serve with plain rice and some plain yoghurt, if you like.
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