This recipe is from the time when tomatoes made their entrance to the Ottoman Cuisine and found themselves a wide usage area. Tomato can change the chemistry of the meals quite profoundly with incredible ease. So, it had entered the Ottoman kitchen easily. Oven Kebab is one of the earlier recipes using them.
- 600 gr. lamb meat
- 400 gr. onions
- 600 gr. tomatoes
- 2 teaspoons salt
- 1 teaspoon crushed black peppers
- 1 teaspoon ground coriander
- ½ teaspoon oregano optional
Chop the onions and tomatoes.
Put the lamb meat in a large bowl and add in the chopped onions and tomatoes, spices and salt.
Mix well and knead the mixture until the tomatoes are all pasted.
Spread the mixture on an oven tray.
Slice some tomatoes and place them on top as a protective layer.
Heat the oven to 180C and place the tray in.
After about 2 hours the tomatoes on top will turn dark and the meat is cooked.
Remove from the oven and serve.
Notes on Oven Kebab
- You can add some oregano to the mixture if you like. I usually do it for the nice aroma.
- The thickness of the mixture when spread is important, but you don’t really need to be concerned if you don’t spread it too thin. The top tomatoes will keep the meat below safe with their juices.
- You can prepare this kebab with beef instead of lamb.