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Turkish name: Sac Kebabi
Ingredients:
• 500g lamb or beef entrecote (cubed)
• 100g green peppers (chopped)
• 1 tbsp olive oil
• 2 tbsp sunflower oil
• 1 tsp thyme
• 1 tsp salt
• 1 tsp ground cumin
• 1 clove garlic
• 3 tomatoes (chopped)
• 3 shallots per person (or to taste)
Method:
Place cubed meat in a pan with the sunflower oil and olive oil and sauté till cooked through. Make sure that the oil is very hot, otherwise the meat will boil in its own juices and the cooking time will increase! If the meat does start to boil, remove the juice and continue cooking the meat having increased the temperature of the oil.
When cooked, remove the meat and keep in a closed dish to ensure the flavour remains. In the same pan fry the shallots, chopped peppers and then add the chopped tomatoes, thyme, salt and cumin. Immediately before serving, return the meat and its juices to the pan and cook together for a few minutes.
Serve with rice or potatoes.
Tip:
Cooking fresh meat is one of the most difficult situations in the kitchen world! It is better to keep meat in a refrigerator for a couple of days. To check if the meat is ready to cook, press your finger on it. If your finger mark remains, the meat is ready. The colour is important too. A pink or rose colour is a sign of fresh, ready to cook meat.
Ingredients:
• 500g lamb or beef entrecote (cubed)
• 100g green peppers (chopped)
• 1 tbsp olive oil
• 2 tbsp sunflower oil
• 1 tsp thyme
• 1 tsp salt
• 1 tsp ground cumin
• 1 clove garlic
• 3 tomatoes (chopped)
• 3 shallots per person (or to taste)
Method:
Place cubed meat in a pan with the sunflower oil and olive oil and sauté till cooked through. Make sure that the oil is very hot, otherwise the meat will boil in its own juices and the cooking time will increase! If the meat does start to boil, remove the juice and continue cooking the meat having increased the temperature of the oil.
When cooked, remove the meat and keep in a closed dish to ensure the flavour remains. In the same pan fry the shallots, chopped peppers and then add the chopped tomatoes, thyme, salt and cumin. Immediately before serving, return the meat and its juices to the pan and cook together for a few minutes.
Serve with rice or potatoes.
Tip:
Cooking fresh meat is one of the most difficult situations in the kitchen world! It is better to keep meat in a refrigerator for a couple of days. To check if the meat is ready to cook, press your finger on it. If your finger mark remains, the meat is ready. The colour is important too. A pink or rose colour is a sign of fresh, ready to cook meat.
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