Finger Kebab

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Guaranteed to eat your fingers, this wonderful and delicious recipe looks forward to taking a place on your table with finger kebab.
He is definitely prepared with old-fashioned techniques, with every bite reminding you of those wonderful meals your grandmother or grandmother made. It has everything you would expect from a delicious meal.

Potatoes, eggplants, peppers, tomatoes and meat. While it is not possible for a meal to not be nice with these ingredients, when you follow our step-by-step recipe, we guarantee that even if you are cooking meat for the first time in your life, you will turn a stone to the cooks.

If you are ready for this delicious taste that is appetizing with its appearance and colors, we are already ready. Come on to our recipe, bon appetit.

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Ingredients

To fry;

-4 potatoes
-3 carrots
-2 eggplants
-7 green peppers

For the minced meat mixture;

-Liquid oil
-300 grams of ground beef
-1 onion
-2 cloves of garlic
-1 green pepper
-2 tomatoes
-1 teaspoon tomato paste
-Half a glass of hot water
Salt, pepper, chili pepper

For the above;

-Cherry tomato

For the sauce

-1 cup of hot water
-1 teaspoon tomato paste
-Salt

45 Minutes

5 Servings

How to make

First of all, let's chop the vegetables in finger shape and fry them lightly.
Let's arrange the vegetables that we fried on my round debt in such a way that the middle is empty.
For the minced meat mortar, let's start by roasting the oil and minced meat in the pan.
Let's chop the onion, garlic and pepper, add it into the ground meat and continue to roast.
Add the tomato, tomato paste, salt, black pepper and chili pepper and mix.
Add the hot water and cook for 5 more minutes and take it from the stove.
Let's pour the mortar with minced meat into the empty space in the middle of the vegetables.
Let's slice the cherry tomatoes and decorate them.
For the sauce, let's take tomato paste, salt and hot water, mix it until the tomato paste dissolves and pour it over our meal.
Let's bake for 20-25 minutes in a preheated oven at 200 degrees.

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