Grilled kebabs on the Egyptian way
Grilled kebabs on the Egyptian way
Meet a new taste of kebabs from the blog of Manar Magdy, which supported the meatballs with the delicious oil and tomato mixture
Ingredients
- Onion: 1 grain (large size, for stapling)
- Tomatoes: 2 tablets (medium size, for stapling)
- Salt: a teaspoon (for the seasoning)
- Dry Thyme: One half teaspoon (for steeping)
- Black pepper: 1/4 teaspoon (ground, for seasoning)
- Beef: 1 kg (without fat)
- Onion: 12 tablets (small size, quakes, roast)
- Cherry tomatoes: 10 pieces (for roasting)
- Green pepper: 2 tablets (cut into large cubes, for roasting)
- oil: a teaspoon (to paint the oven tray)
- Vegetable oil: 4 tablespoons (for grilling)
- Charcoal: piece (for roast)
How to prepare
1. To prepare the mixture: In the food preparation, onion, finely chopped, cut into a narrow strainer to obtain water exclusively. Then, repeat the process with tomato sauce, keeping the remaining tomato pieces aside. Then, add the filtered tomato juice and onion water in a bowl, and add salt, thyme and black pepper to the liquid, and then cut the meat pieces. Cover the mixture, leave it in the fridge for 6 hours, or for a full night.
2. Heat the oven at 200 ° C and place the rack rack on top of the oven.
3. Cut the meat on the wood stalks, alternately, with the onions, carrots and green peppers, with 3 pieces of meat in each shish.
4. Lay the skewers in a large, non-stick tray, after coating with a teaspoon of vegetable oil.
5. Mix 4 tablespoons of vegetable oil with the remaining tomato pieces of juice, well.
6. Leave the tray directly under the oven grill for about 30 minutes, stirring every 10 minutes and grease the mixture with oil and tomatoes.
7. Heat the charcoal piece well. Then place it on a small plate inside the meat tray, and add a teaspoon of vegetable oil to it. Cover the Chinese with aluminum foil, leave it for some time until the smell of coal leaks into the meatballs.
