RCI-SN.003.0241.001
Sis Kebabi
Found in all regions. Leaving the meat in a mixture of milk, onions, olive oil, tomato paste, salt and pepper is called "terbiye" (marinating). This process makes the meat more tender and enhances its taste. Some make the kebab with meat cubes only.
Prep20 min
Cook15 min
Total35 min
Servings4
Difficultyintermediate
Ingredients
- boneless Lamb leg - 1 kg1 unit
- onions - 3 medium size (200g)1 unit
- milk - ½ cup (100g)1 unit
- olive oil 0 ¼ cup (50g)1 unit
- tomato paste - 2 tablespoons (20g)1 unit
- salt - 2 teaspoons (12g)1 unit
- black pepper - ½ teaspoon (3g)1 unit
- tomatoes - 3 medium size (300g)1 unit
- green peppers - 6 medium size (75g)1 unit
Method
1
Cut the boneless lamb leg into 2-inch cubes, removing any excess fat or connective tissue. Place the lamb pieces in a large bowl.
2
Slice 2 of the medium onions into thin rings and add them to the lamb. Pour the milk over the meat and onions, then stir well to coat evenly.
3
Dice the remaining onion finely and heat the olive oil in a large heavy-bottomed pan or clay pot (if available, as is traditional) over medium heat.
4
Add the diced onion to the hot oil and sauté for 3-4 minutes until softened and translucent.
4 minutes
5
Stir in the tomato paste and cook for 1-2 minutes, stirring constantly, until darkened slightly.
2 minutes
6
Remove the lamb pieces from the milk marinade and add them to the pan, stirring frequently to brown on all sides for 8-10 minutes.
10 minutes
7
Coarsely chop the tomatoes and add them to the pan along with the salt and black pepper, stirring to combine.
8
Reduce heat to low, cover the pan, and simmer gently for 45-50 minutes until the lamb is nearly tender, stirring occasionally.
50 minutes
9
Remove the stems and seeds from the green peppers and cut them into large chunks or halves.
10
Add the green pepper pieces to the pan, stir gently, and continue simmering uncovered for 15-20 minutes until the peppers are tender and the sauce has thickened.
20 minutes
11
Taste the dish and adjust seasoning with additional salt and pepper if needed. Serve hot in a shallow bowl or on a platter, spooning the pan juices over the meat and vegetables.