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Kebab with tomato and capsicum sauce (ezmeli kebap)



Serves 4
Preparation 20min
Cooking 20min
Skill level Mid

Ingredients:

400 g minced veal (see note)
400 g minced lamb
1 tbsp ground cumin
1 tbsp coarsely ground chilli, plus extra, to serve

Ezme (barbecued tomato and capsicum sauce)

2 tomatoes, halved
2 yellow butter capsicums or banana chillies (see note)
2 long green chillies

Cook's notes:

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Instructions:

Marinating time overnight

Drink 2008 Sevilen Centum Syrah, Denizli, Turkey

You will need 13 long flat metal skewers for this recipe.

Place meat, cumin and chilli in a bowl and season with salt and pepper. Using your hands, knead until well combined. Cover with plastic wrap and refrigerate overnight.

Preheat a barbecue grill or chargrill pan (see note) over medium–high heat. Roll kebab mixture into 8 even balls and, using your hands, mould around 8 flat metal skewers into 20 cm-long sausages. Transfer to a large tray and refrigerate for 15 minutes.

Meanwhile, to make the ezme, thread tomatoes, capsicums and green chillies onto 5 flat metal skewers. Cook vegetable skewers, turning with tongs (cooking tomatoes skin-sides down only) until blackened all over. Transfer to a bowl, cool slightly, then rub off the charred skins. Carefully cut open capsicums and chillies, and discard the seeds. Process tomatoes, capsicums and chillies in a food processor until roughly chopped. Season and set aside.

Cook meat skewers, turning every 2 minutes, for 10 minutes or until cooked through and browned. Remove meat from skewers and serve with ezme and extra ground chilli sprinkled over.

Note
• Minced veal is available from butchers and selected supermarkets. Substitute beef.
• Substitute bullhorn capsicums for yellow butter capsicums or banana chillies.
• If using a chargrill pan, use skewers that fit the size of the chargrill you are using.

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