Finger Kebab Recipe

This wonderfully delicious recipe that guarantees eating your fingers, finger kebab, as its name suggests, can't wait to be on your table. It is definitely prepared with old-school techniques, and with every bite it reminds you of those wonderful dishes your grandmother or grandmother used to cook. It has everything you expect from a delicious meal.

Potatoes, eggplants, peppers, tomatoes and meat. While it is impossible for a dish not to be delicious with these ingredients, we guarantee that when you follow our step-by-step recipe, you will impress any cook, even if you are cooking meat for the first time in your life.

If you are ready for this beautiful taste that whets your appetite with its appearance and colors, we are already ready. Come on, enjoy our recipe, enjoy your meal.

How to Make Finger Kebab Recipe?

• Heat a non-stick-based pot over the fire. Add your meat and fry occasionally for about 5 minutes. Then add enough water to cover the meat, cover the pot and let it cook until the meat absorbs the water.
• Chop the onions finely and place them on top of the drained meat; Add chopped onions and olive oil and fry for 2-3 minutes.
• Chop 3 tomatoes into cubes and add them to the pot. After adding salt and pepper, mix, cover the pot and let it cook until the meat absorbs its water. Don't forget to check it frequently, the meat will have absorbed its water in about 10-15 minutes.
• Peel the eggplants in various parts and cut them into thin strips, finger-length. Place the eggplants in a bowl, fill them with enough water to cover them, add 1 tablespoon of salt and mix. Leave the eggplants aside for about 10 minutes to release their bitter juices.
• While the eggplants are waiting, peel the potatoes and cut them into finger-sized pieces. Heat the oil in a frying pan, fry your potatoes well and place them on a plate lined with paper towels.
• Drain the eggplants, rinse them and dry them well. Fry the eggplants in the same oil and place them in a bowl lined with paper towels.
• First, place the potatoes in rows on the edges of a medium-sized round baking tray. Arrange the eggplants in rows on top. Chop the peppers into finger-sized pieces and place them on top of the eggplants.
• Take your meat into the space left in the middle. Chop 1 tomato into half-moon shapes and arrange it around the meat.
• Dilute the tomato paste with 1.5 glasses of water and pour it onto the tray.
• Wet a piece of baking paper large enough to cover the tray, squeeze it out of excess water, and spread it on the tray.
• Leave it to cook in a preheated oven at 190 degrees for about 20 minutes until the meat absorbs its juices, then serve hot.