Islim Kebabs From Jordan Recipes
ISLIM KEBABS FROM JORDAN
Provided by Marian Burros
Categories dinner, appetizer, main course
Time 1h50m
Yield 12 meatballs or 6 servings
Number Of Ingredients 17
Steps:
- With a vegetable peeler or cheese slicer, slice the zucchini lengthwise in thin strips, place in a bowl and sprinkle with salt. Let stand for 1 hour.
- Mix together the beef, lamb, onion, bread, egg yolk, parsley, paprika, cumin, pepper and salt to taste until well combined. Divide the mixture into 12 equal-sized mounds. Roll each into large balls and flatten slightly.
- Saute the kebabs in the butter until just sealed. Set aside.
- Rinse the zucchini well and dry, using toweling. In a skillet, deep fry batches of zucchini strips in vegetable oil until golden brown. Drain well. Pat dry.
- Wrap slices of zucchini around the meatballs, covering completely. To do this, lay down a strip of zucchini; place another strip across it at a 90-degree angle. Continue laying down strips until they form the spokes of a wheel, with no gaps in between. Place a meatball in the center of the wheel. Fold up the strips so that they all meet. Secure the strips with toothpicks. Top the toothpicks with a piece of tomato and a piece of green pepper.
- Place the meatballs close together in a baking dish and add the demiglace. Bake for 20 minutes at 350 degrees. To serve, carefully remove the toothpicks, leaving the tomatoes and peppers on the meatballs.
Nutrition Facts : @context http, Calories 958, UnsaturatedFat 79 grams, Carbohydrate 22 grams, Fat 94 grams, Fiber 6 grams, Protein 13 grams, SaturatedFat 11 grams, Sodium 1474 milligrams, Sugar 12 grams, TransFat 1 gram
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