Orman Kebabı with Roasted Vegetables

Ingredients

• 500g (1.1 lb) lamb or beef, cut into cubes 500g (1.1 lb) lamb or beef, cut into cubes
• 2 bell peppers, seeded and cut into chunks 2 bell peppers, seeded and cut into chunks
• 1 eggplant, cut into chunks 1 eggplant, cut into chunks
• 2 zucchinis, sliced 2 zucchinis, sliced
• 4 tomatoes, halved 4 tomatoes, halved
• 4 tablespoons olive oil 4 tablespoons olive oil
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• Juice of 1 lemon Juice of 1 lemon
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories: 350 kcal / 1465 KJ
• Fat: 20g (Saturated Fat: 6g)
• Carbohydrates: 12g (Sugar: 8g)
• Protein: 30g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   In a bowl, combine the olive oil, minced garlic, lemon juice, cumin, paprika, oregano, salt, and pepper. Mix well.
2. 2.
   Add the meat cubes to the marinade and toss until they are evenly coated. Allow the meat to marinate for at least 1 hour, or overnight in the refrigerator for enhanced flavor.
3. 3.
   Preheat the oven to 200°C (400°F).
4. 4.
   In a separate bowl, toss the bell peppers, eggplant, zucchinis, and tomatoes with olive oil, salt, and pepper.
5. 5.
   Spread the vegetables on a baking sheet and roast in the preheated oven for 25-30 minutes, or until they are tender and slightly charred.
6. 6.
   While the vegetables are roasting, thread the marinated meat onto skewers.
7. 7.
   Heat a grill pan or grill over medium-high heat. Grill the kebabs for about 10-12 minutes, turning occasionally, until the meat is cooked to your desired level of doneness.
8. 8.
   Serve the grilled kebabs alongside the roasted vegetables for a delightful and satisfying meal.

Treat your ingredients with care...

• Bell peppers — For a smokier flavor, you can char the bell peppers over an open flame before cutting them into chunks.
• Eggplant — To reduce bitterness, sprinkle salt over the eggplant chunks and let them sit for 15 minutes. Rinse and pat dry before using.
• Zucchinis — Choose small to medium-sized zucchinis for a more tender texture.
• Tomatoes — Use ripe tomatoes for the best flavor and juiciness.
• Lamb or beef — Opt for lean cuts of meat to reduce the overall fat content of the dish.

Tips & Tricks

• Soak wooden skewers in water for 30 minutes before threading the meat to prevent them from burning on the grill.
• If you prefer a spicier flavor, add a pinch of chili flakes to the marinade.
• Serve the Orman Kebabı with a side of yogurt sauce and warm pita bread for a complete meal.
• Feel free to customize the vegetable selection based on your preferences and seasonal availability.
• Leftover kebabs can be stored in the refrigerator for up to 3 days and reheated before serving.

Serving advice

Serve the Orman Kebabı on a platter, garnished with fresh herbs such as parsley or mint. Accompany it with a side of roasted potatoes or rice pilaf for a satisfying meal.

Presentation advice

Arrange the colorful roasted vegetables alongside the grilled kebabs on the platter to create an eye-catching display. Drizzle some olive oil over the vegetables for a glossy finish.