Adana kebab on flatbread and salad
- 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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