Cook Time 50 minutes
Serves 4
Ingredients
Tray-baked kebab meat mixture
1kg fatty lamb mince
1 medium onion, finely chopped
4 cloves of garlic, crushed and finely chopped
1 red bell pepper, finely chopped
1 green bell pepper, finely chopped
1 bunch of flat-leaf parsley, finely chopped
1 tbsp cumin, ground
2 tbsp Aleppo pepper
Salt and ground black pepper, to taste
½ red bell pepper, sliced coarsely
½ green bell pepper, sliced coarsely
1 tomato, cut into wedges
For the tomato sauce
1 tbsp tomato paste
1 cup water
2 tbsp olive oil
Salt and ground black pepper, to taste
Method
Mix lamb mince, onion, garlic, chopped red and green bell peppers, parsley, cumin, and Aleppo pepper in a large bowl. Season with salt and pepper, then knead until well combined and aromatic.
Grease a round tray with olive oil. Spread the lamb mixture thinly and evenly, pressing to the edges (it will shrink a bit as it cooks). Slice the meat into wedges. Top each wedge with red & green bell peppers and tomatoes. Season vegetables lightly with salt & pepper.
Mix tomato paste, water and olive oil, then season with salt and pepper. Pour over the tray of kebabs. Bake at 200°C for 20–25 minutes until the meat is cooked and the veggies are tender.
