Kağıt Kebabı with Mediterranean Flavors

Ingredients

• 500g (1.1 lb) boneless lamb or chicken, cut into cubes 500g (1.1 lb) boneless lamb or chicken, cut into cubes
• 1 red bell pepper, sliced 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced 1 yellow bell pepper, sliced
• 1 zucchini, sliced 1 zucchini, sliced
• 1 red onion, sliced 1 red onion, sliced
• 10 cherry tomatoes, halved 10 cherry tomatoes, halved
• 10 black olives, pitted 10 black olives, pitted
• 4 sun-dried tomatoes, chopped 4 sun-dried tomatoes, chopped
• 100g (3.5 oz) feta cheese, crumbled 100g (3.5 oz) feta cheese, crumbled
• 2 tablespoons olive oil 2 tablespoons olive oil
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• Juice of 1 lemon Juice of 1 lemon
• Salt and pepper to taste Salt and pepper to taste
• Fresh parsley or mint for garnish Fresh parsley or mint for garnish

Nutrition

• Calories: 350 kcal / 1465 KJ
• Fat: 18g (Saturated Fat: 7g)
• Carbohydrates: 12g (Sugar: 6g)
• Protein: 35g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the oven to 200°C (400°F).
2. 2.
   In a bowl, combine the olive oil, minced garlic, ground cumin, paprika, dried oregano, lemon juice, salt, and pepper. Mix well.
3. 3.
   Add the cubed meat to the marinade and toss until evenly coated. Let it marinate for at least 30 minutes in the refrigerator.
4. 4.
   Cut four large pieces of parchment paper, approximately 30cm (12 inches) in length.
5. 5.
   Divide the marinated meat, bell peppers, zucchini, red onion, cherry tomatoes, black olives, sun-dried tomatoes, and feta cheese equally among the parchment paper sheets.
6. 6.
   Fold the parchment paper over the ingredients and tightly seal the edges by folding and crimping them.
7. 7.
   Place the parchment packets on a baking sheet and bake in the preheated oven for 25-30 minutes, or until the meat is cooked through and the vegetables are tender.
8. 8.
   Carefully open the parchment packets, being cautious of the hot steam. Garnish with fresh parsley or mint.
9. 9.
   Serve the Kağıt Kebabı directly in the parchment paper for an impressive presentation. Enjoy!

Treat your ingredients with care...

• Lamb or chicken — For a more tender and flavorful kebab, marinate the meat for at least 30 minutes or overnight in the refrigerator.
• Sun-dried tomatoes — If using sun-dried tomatoes packed in oil, make sure to drain them well before chopping.
• Feta cheese — Opt for a high-quality feta cheese for the best flavor. You can also substitute it with goat cheese if desired.

Tips & Tricks

• Experiment with different vegetables such as eggplant or mushrooms to add variety to the dish.
• Serve the Kağıt Kebabı with a side of fluffy couscous or warm pita bread.
• If you prefer a smokier flavor, you can grill the parchment packets on a barbecue instead of baking them.
• Customize the spice blend to your taste by adding a pinch of chili flakes for some heat.
• To save time, you can prepare the marinade and chop the vegetables in advance.

Serving advice

Serve the Kağıt Kebabı directly in the parchment paper to impress your guests. Pair it with a fresh salad or a side of yogurt for a complete meal.

Presentation advice

Garnish the Kağıt Kebabı with a sprinkle of fresh parsley or mint leaves to add a pop of color. The vibrant vegetables and tender meat will make for an eye-catching presentation when the parchment packets are opened at the table.