Thursday, May 5, 2011
Kebab with Roasted Tomato (Alti Ezmeli Kebap)
500 gr medium ground beef
4 large tomatoes, washed, cut in half
4 cubanelle peppers, washed, cut in half, discard the seeds
Knead the kofte ingredients in a large bowl for about 5 minutes. Keep it in the fridge for 10 minutes. Take a fist-sized ball and skewer it to start from the tip of skewer. Squeeze and flat it on the skewer going back slowly, as shown in the picture.
Preheat your barbecue or oven (grill). Place the skewers and the tomatoes and Cubanelle peppers on the rack. Make sure to turn the skewers so that all sides of the meat are cooked equally which should take 4 to 5 minutes.
Peel the roasted tomatoes and peppers. Mash the tomato and place it on the service plate. Sprinkle some salt and pepper all over it. Place Kofte and cubanelle peppers on it. Serve it with Pide.
* You can also make this kebap with beef chunks instead of kofte.