Kabab Hosseini

4 Servings

1 kg fillet of lamb or beef
250 grams small onions
250 grams large onions
250 grams green peppers
100 grams butter
1 kg medium tomatos
salt & black pepper


Directions:

Thin wooden (or metal) skewers should be used for Kabab Hosseini. Skewers should be 10-15 cm long.

Wash green peppers and cut into 4 cm long and 3 cm wide pieces. Cut meat into 4 cm long, 2 cm wide pieces. Peel small onions. Push each skewer through one cut of meat, one small onion, and one piece of green pepper, and repeat until full. Add salt and black pepper to the meat.

Peel and slice large onions. Also slice the tomatoes. Choose a pot large enough for the skewers. Cover the bottom with a layer of sliced onions and tomatoes. Place a layer of skewers on top. Add a few thin slices of butter. Follow with more slices of onions and tomatoes on the skewers, and repeat this process until no more skewers are left. Cover and cook over low heat until there is no juice left. If meat is not sufficiently cooked, add a bit of hot water and continue cooking.