BAKED KEBAB WITH VEGETABLES

SERVINGS : 6

INGREDIENTS
1 kg lamb meat, without bones, cut into small pieces
2 small tomatoes
1 large size onion
2 potatoes
3 eggplants
2 glasses water
1 glass olive oil
2 tablespoons butter
1 teaspoon salt

PROCESSING METHOD
- Cut the eggplants in half, lengthwise. Sprinkle with salt and let stand for one hour.
- Wash and dry them.
- Cook them in olive oil and place in a baking dish.
- Brown the meat in a tablespoon of butter.
- Add a glass of water, salt and the chopped onion and cook.
- Before the meat is completely cooked add the potatoes which have been cut into slices.
- Fill the centers of the eggplants with the meat, tomato and onion mixture. Pour the rest of the sauce around the eggplant. Add a tablespoon of butter and water.
- Bake 15 minutes in a hot oven.

CASSEROLE KEBAB WITH VEGETABLES

SERVINGS : 6

INGREDIENTS
1 kg mutton
4 tablespoons margarine
1 dozen pearl onions
150 gr green beans
1 large eggplant
2 medium size fresh potatoes
2 medium size carrots
2 large tomatoes
50 gr okras
2 bell peppers
2 teaspoons salt
2 teaspoons salt
1/2 teaspoon pepper
1/2 bunch dill

PROCESSING METHOD
- In a large earthenware casserole, place the meat cut into cubes.
- Then arrange in layers; 1/3 of tomatoes cut into slices, green beans cut in halves, scrapped carrots cut into short sticks, eggplant cut lengthwise into four and then into pieces, peeled onions, 1/3 of tomatoes in slices, seeded bell peppers cut into four, peeled potatoes cut into large cubes, okras without caps and the rest of the tomatoes cut into slices.
- Spinkle with salt, pepper and chopped dill. Add margarine and 1/2 glass of water.
- Cover and cook on very low heat for 2 hours until the meat is tender.

SHANKS KEBAB WITH VEGETABLES

SERVINGS : 6

INGREDIENTS
6 lamb shankends (1 kg)
4 tablespoons margarine
3 medium size onions
2 medium size tomatoes
3 medium size eggplants
5 medium size bell peppers, seeded
100 gr cream
1 lemon
2 tablespoons salt
1/2 teaspoon pepper

PROCESSING METHOD
- Melt the margarine in a saucepan. Add the lamb shanks and one chopped onion. Brown them for 10 minutes.
- Add 2 glasses of water and the juice of one lemon. Cover and cook on medium heat for 40 minutes.
- Arrange the meat in a flat saucepan. Cover with eggplants cut lengthwise into four and then into 3-4 cm long pieces, seeded bell peppers cut into lengthwise strips, two onions cut into lengthwise slices, peeled and chopped tomatoes, cream, salt and pepper.
- Cover and cook on medium heat for 15 minutes.