One of the most popular Turkish meat dishes is prepared on a skewer and has a history that goes back deep into antiquity. Initially, kebab was prepared in cauldrons or forms for meat without sauce or any liquid on an open fire. There is a legend about the origin of meat dishes cooked on skewers or wooden skewers, associated with the name of the Persian ruler Darius, who went to war, with the words: "This is what will happen to our enemies," he forcefully stuck a sharpened wooden rod into the cauldron with meat. The recipe offered to you today is one of the variations of a kebab made at home from available products.
Chop the onion, garlic and herbs, mix with the rest of the ingredients. Salt and add your favorite spices to taste. We make cutlets the size of a small egg. From this amount of minced meat, 8 pieces turned out.
We string each cutlet on a skewer and knead it with the palm of our hand, giving an elongated shape. We put it in the refrigerator for 30 minutes.
We use elongated eggplants. Cut into thin plates along the entire length, salt and leave for 5 minutes.
Heat the oil in a frying pan and fry the eggplants on both sides.
Next, fry the pepper. If it is large, we cut it into pieces. I fry the whole thing.
We prepare the sauce. Peel the tomatoes from the skin and chop them into small cubes. Stew with oil, add tomato paste for color, add the desired amount of water. Boil for 5 minutes, add salt to taste, garlic and your favorite spices. Basil or oregano will give a very good taste to the sauce.
We wrap our minced meat preparations on skewers in eggplants. If the eggplant plates are wide, you can cut them into two strips.
We put wrapped kebabs and overcooked peppers in a baking dish. Pour the tomato sauce over it.
We put it in the oven. For the first 15 minutes, cover with foil, remove the foil and leave in the oven for another 10 minutes. The temperature is 180 degrees.