Turkish cuisine · Meat & Kebab

Parchment-Baked Kebab

Diced lamb with peppers, tomato and butter wrapped in parchment paper and slowly cooked in the oven.

Ingredients · for 4 servings

• 700 g lamb shoulder
• 2 green long peppers
• 3 tomatoes
• 1 onion
• 3 garlic cloves
• 60 g butter
• 1 tbsp tomato paste
• 1 tsp oregano
• 1 tsp Aleppo pepper flakes
• 4 sheets parchment paper
• Salt, pepper

Instructions

1. Cut the lamb into 3 cm cubes, mix with salt, pepper, oregano and Aleppo pepper flakes and let sit for 15 min.; preheat the oven to 180 °C.
2. Cut the onion into half-rings, roughly chop the garlic, cut the long peppers into rings and dice two of the tomatoes; cut the third tomato into four thick slices.
3. Thoroughly combine the meat, onion, garlic, pepper rings, diced tomatoes and tomato paste in a bowl until everything glistens evenly red.
4. Lay out the parchment sheets individually, mound a quarter of the mixture in the center of each, dot with 15 g butter and top with a tomato slice.
5. Fold the parchment over the filling and fold the edges over firmly several times to form sealed parcels; place on a tray and cook for 90 min.
6. Place the parcels on warmed plates and only cut them open at the table – the rising steam carries the whole aroma – serve with rice pilaf on the side.