Potato Or Eggplant On Skewers (Tcheop Kebab)
|Potatoes||1 1⁄4 Pound|
|Ground beef/Lamb||1 1⁄4 Pound|
|Corn oil||1 Cup (16 tbs)|
|Canned italian tomatoes||16 Ounce|
|Onion||1 Small, sliced|
|Green bell pepper||1 , sliced|
|Black pepper||1⁄4 Teaspoon|
|Ground allspice||1⁄2 Teaspoon|
Peel the potatoes and cut into three-quarter-inch cubes.
Set aside in cold water to cover.
In a bowl combine the meat with the salt, pepper and allspice, mixing until well combined.
Divide into twenty-five balls.
Alternately arrange four meatballs and five potato cubes on each bamboo skewer.
Heat the oil in a large skillet and fry the kebabs a few at a time until browned.
Place them in a lightly oiled baking pan.
Arrange the tomatoes, onion, and green pepper over them.
Sprinkle with a little salt.
Bake at 350 degrees for about thirty minutes.
NOTE: You can substitute Japanese eggplants for the potatoes, if you wish.
Cut five vertical slices from each eggplant.
Fry lightly in heated oil and arrange them on the skewers.
Cover with the same vegetables and bake as directed above.
Also if you wish you can barbecue or grill the meat over hot coals, omitting the sauce.
Serve with pilaf.