Potato Or Eggplant On Skewers (Tcheop Kebab) Recipe
Ingredients
| 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 | |
| Salt | 1 Teaspoon | |
| Black pepper | 1⁄4 Teaspoon | |
| Ground allspice | 1⁄2 Teaspoon |
Nutrition Facts
Serving size: Complete recipe
Calories 4395 Calories from Fat 3395
% Daily Value*
Total Fat 381 g586.8%
Saturated Fat 73.9 g369.6%
Trans Fat 0.8 g
Cholesterol 400 mg133.3%
Sodium 2982.6 mg124.3%
Total Carbohydrates 159 g52.9%
Dietary Fiber 26.6 g106.4%
Sugars 13.2 g
Protein 117 g233.7%
Vitamin A 75.1% Vitamin C 474%
Calcium 28.9% Iron 92.5%
*Based on a 2000 Calorie diet
Directions
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.
Chef
