Adana kebab on flatbread and salad

For 4 people
  • 3 slices toasted bread
  • 1 onion
  • 5 green peppers
  • 500 g mixed minced meat
  • 1 TL medium hot mustard
  • Salt
  • Pepper
  • Rose paprika
  • 4 EL Oil
  • 4 Vine tomatoes
  • 150 g romaine lettuce
  • 1 (approx. 450 g) Flatbread
  • Lemon wedges
  • wooden skewers
25 minutes
very easy
1.
Soak the toast in cold water. Peel onion and chop finely. Clean 1 pepper, cut lengthways, wash and remove the seeds. Pod smallto cut. Squeeze out the toast, mix with mince, mustard, pepper and onion, season with salt, pepper and paprika
2.
Form 12 small balls out of the mince. Put 3 each on a skewer. Heat 2 tablespoons of oil in a pan. Fry the mince skewers for about 10 minutes, turning them.
3.
Wash the tomatoes and 4 peppers. Heat 2 tablespoons of oil in a large pan. Fry the tomatoes and peppers in it over low to medium heat for about 8 minutes.
4.
Clean the lettuce, wash and cut into strips. Quarter the flatbread and toast in the toaster. Cut a pocket in each bread corner and fill it with salad and meatball skewers. Serve with peppers and tomatoes. Possibly add lemon wedges
1 person approx:
  • 690 kcal
  • 2890 kJ
  • 35 g protein
  • 35 g fat
  • 57 g carbohydrates

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