Finger Kebab Recipe
Finger Kebab Preparation
Let’s close the cover of the ceiling.
When the meats release the juice and start to drain, let’s add the onion that we chop in the form of moonshine and finely chopped garlic.
Let’s fry the onions until they get a transparent color by mixing them together.
Let’s add 1.5 tea glasses of water and cook on low heat for 5-6 minutes until the meat is soft.
If the meats are not cooked, you can add some more water.
Finally, add salt and pepper, boil for another 1-2 minutes and take it from the stove.
Let’s chop the vegetables in finger shape.
Let’s fry it in hot oil and leave it on a towel and remove the excess oil.
Fry the peppers together with the garlic.
Let’s place the vegetables on the sides of the tray, leaving the middle of the tray empty.
Let’s arrange it on a tray with eggplant, zucchini and pepper on the bottom potato.
Let’s put the meat in the middle space. The juice will remain in the pan.
Let’s line the cherry tomatoes, which are fried very little on the sides of the meat.
For the sauce; Let’s add tomato paste and hot water into the broth left in the pan and boil.
Let’s add salt according to the salinity of the tomato paste.
Then add the black pepper.
Let’s pour the prepared sauce over vegetables and meats.
Let’s wait 5-6 minutes until it starts to boil in preheated 200 ° oven.
When it starts to boil, let’s cover it with oiled paper and cook for 20-25 minutes until the potatoes are soft.
Let our delicious Finger Kebab rest for 15-20 minutes and serve it hot.
Ingredients for Finger Kebab Recipe
- Half a kilo of veal or lamb,
- 1 tablespoon of butter,
- 1 medium sized onion,
- 2 cloves of garlic,
- Black pepper,
- 2 medium potatoes,
- 1 large tophane eggplant,
- 1 large zucchini,
- 4-5 green village peppers,
- 1 red capia pepper,
- 6-7 cherry tomatoes,
- 5-6 cloves of garlic.
For the Sauce:
- 1 tablespoon tomato paste,
- 1 teaspoon of pepper paste,
- 1.5 cups of meat broth and hot water,
- Black pepper.