The Story Behind the Recipe
I felt like trying stuffed kebabs, and it turned out to be a very good idea. I used only ground beef here. Personally, I prefer kebabs with some lamb, even a half-and-half mixture, but this time I chose beef alone. I filled them with Gouda, mozzarella and pepper strips softened in a pan first. The result was juicy, with melted cheese inside and sweetness from the peppers.
The Technique
- Rest the meat mixture for at least half an hour.
- Flatten into an oval, add the filling, seal thoroughly and shape into elongated kebabs.
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Ground beef: 500 g
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Onion: 1, grated and drained
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Garlic: 2-3 cloves, grated
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Egg: 1
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Florina red peppers: 3, cut into strips
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Gouda and mozzarella: in thin batons, enough for filling
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Ground coriander seed: to taste
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Oregano: to taste
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Parsley: to taste
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Salt and black pepper: to taste
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Dried breadcrumbs: a little, only if needed
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Olive oil: for sautéing and brushing
Method
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Mix the beef, onion, garlic, egg, coriander, oregano, parsley, salt and pepper. Add a little breadcrumb only if too wet.
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Refrigerate for at least 30 minutes.
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Sauté the pepper strips with a little olive oil and salt until soft, then let cool slightly.
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Flatten a portion of meat into an oval. Add cheese batons and pepper strips in the centre.
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Fold, seal thoroughly and shape into an elongated kebab. Brush with olive oil.
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Bake at 180°C for approximately 30 minutes, turning during cooking, until the ground meat is cooked through in the centre.
Tips and Secrets
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Use enough filling to leave a layer of meat around it so you can seal the kebab properly and hold the cheese inside during baking.
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If you prefer some lamb, replace the beef with a beef-and-lamb mixture while keeping the total meat quantity at 500 g.
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