Skillet Kebab with Bell Peppers and Tomatoes
Spicy, smoky, juicy and delicious, kebabs have become a classic all over the world. It’s no wonder because kebab dishes are based on grilled and roasted meat, so they’re quick to prepare, wonderfully hearty and adaptable. Savoury, and served with fluffy flatbread, a simple salad or chilled dips, these little balls of meat are the perfect soul food, whether they’re prepared as scoops, patties or skewers.
During the month of Ramadan, when Muslims fast from sunup to sundown, friends and family celebrate the end of the fasting day with a big meal that often includes kebabs. Turkish food blogger and content creator Ümit Memisoglu shares his authentic and easy recipe for sheet kebabs with us. For his recipe, he places the seasoned meat-vegetable mixture in an Ooni cast-iron pan and garnishes the dish with cherry tomatoes, Turkish peppers and a spicy sauce before being baked to juicy, tender perfection.
And if you want to turn up the authenticity a notch, leave your oven on and bake some flatbreads while preparing the rest of your ingredients. Serve with a crispy salad, a nice pilaf or your favourite rice dish), and Ramadan Mubarak!
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Méthode
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1
Peel the onion and garlic, wash the peppers and the tomato. Chop red pointed peppers, two green pointed peppers, onion, garlic and the tomato as small as possible. Mix with ground beef and beef fat. Add salt, ground pepper, Aleppo pepper (or red chilli pepper flakes) and thyme, mixing with your hands. Chill in a covered bowl.
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2
Preheat your pizza oven to 446 °F (230 °C). Use the infrared thermometer to quickly and accurately check the temperature of the middle of the stone.
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3
Oil the skillet with 2 teaspoons (10 millilitres) of sunflower oil. Add the meat mixture to the skillet and press into shape by hand until it has an even thickness.
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4
Using the dough scraper, portion the meat mixture into quarters. Wash and halve the cherry tomatoes. Cut the third green pointed pepper lengthwise into four slices. Garnish the meat mixture with them.
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5
Mix the paprika pulp or tomato paste, the remaining sunflower oil and 3 tablespoons of hot water in a small bowl. Spread evenly over the kebab mixture with a tablespoon.
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6
Place the skillet in the oven and bake until the meat is thoroughly cooked, for about 15 minutes.
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7
With gloves on, take the skillet out of the oven; spoon the liquid fat remaining in the skillet over the kebab.
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8
Servez avec du pain plat et du riz pilaf, ou avec vos accompagnements préférés.
- 1 sweet onion (about 8 ounces or 225 grams)
- 2 garlic cloves
- 1 red pointed pepper (or red bell pepper)
- 3 green pointed peppers (or green bell peppers)
- 1 medium tomato
- 9 ounces (250 grams) ground beef
- 1.8 ounces (50 grams) beef fat, minced
- 1¼ teaspoons (7 grams) fine sea salt
- 1¾ teaspoons (4 grams) freshly ground black pepper
- 1 teaspoon (4 grams) ounce Aleppo pepper (or your favourite red chilli pepper flakes)
- 1 teaspoon (3 grams) thyme, fresh
- 2 tablespoons (30 millilitres) sunflower oil
- 5 cherry tomatoes
- 3 tablespoons hot water
- ¾ tablespoon (10 grams) paprika pulp (or tomato paste)
$55.00
$21.00
$50.00
