Turkish-style kebabs with vegetables
Description
The recipe won't take much time. If you love stuffed vegetables, you'll definitely enjoy this dish! These are vegetable kebabs: tender, juicy, and aromatic. Serve Turkish kebabs with a yogurt-based sauce—it will be delicious. Serve hot.
Instructions
- 1
Step 1
Choose straight, smooth zucchini and eggplants that are young, tender-fleshed, seedless, and approximately the same size. Trim the ends, leveling the vegetables to the same length, and slice them thinly into fan shapes, leaving about 3-4 cm uncut at one end. Lower into boiling salted water and cook for about 3 minutes. Then rinse under cold water and let drain.
- 2
Step 2
Add egg, spices, salt and pepper to the ground meat, mix well. Beat the mixture several times in the bowl.
- 3
Step 3
Finely chop the trimmings of zucchini and eggplants, sweet pepper, garlic, and onion, and fry until golden brown.
- 4
Step 4
Make kebabs—fill the vegetables with slices of minced meat. I was afraid the kebabs would fall apart, so I first secured them with skewers, but later realized it wasn't necessary.
- 5
Step 5
Place a layer of sautéed vegetables in a baking dish. Arrange the kebabs on top. Cover the kebabs with thin slices of ripe tomato.
- 6
Step 6
Pour the kebabs with a sauce made from thick natural yogurt and blended tomatoes with garlic and hot pepper. I added some fresh homemade hot sauce.
- 7
Step 7
Bake in a preheated oven at 200 degrees for about 15 minutes, until a golden crust forms. Then reduce the heat to 170 degrees and continue cooking until done—the insides should be soft when pierced. Let it stand, without heating, for 5–7 minutes.
- 8
Step 8
Serve the kebabs hot, sliced crosswise into thick pieces so the layers of vegetables are clearly visible. Arrange the zucchini and eggplant slices on plates and serve, garnished with fresh herbs, preferably parsley, cilantro, and mint.