GRILLED KEBAB WITH SAUCES

SERVINGS : 6

INGREDIENTS
750 gr mutton, from shoulder or thigh, without fat
6 slices bread
4 hot green peppers
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon red pepper
1 bunch parsley leaves

MARINADE
1 tablespoon olive oil
1 onion, medium size
1 teaspoon salt

YOGHURT SAUCE
500 gr yoghurt
1/2 teaspoon mustard

TOMATO SAUCE
3 tomatoes
1 tablespoon butter

BUTTER SAUCE
2 tablespoons butter
1 teaspoon ground red pepper

PROCESSING METHOD
– Cut the meat into 2-3 cm dice.
– Slice the onion lengthwise. Spinkle with salt. Let stand for 10 minutes.
– Rub and squeeze by hand to extract the juice.
– Put the diced meat into the bowl. Add olive oil, salt, black pepper, red pepper and onion juice. Mix well. Leave for 1-2 hours.
– Peel and chop the tomatoes. Cook with 1 tablespoon of butter. Keep warm. (Tomatoes may be replaced by 2 tablespoons of tomato paste, dissolved in 1 cup of water.)
– Toast the sliced breads. Cut toasted slices of bread into cubes. Arrange them on a serving dishes.
– Grill the cubed meat and also the green peppers. Arrange them on pieces of toasted bread cubes.
– Put the yoghurt and mustard into a bowl and beat well.
– Melt the butter in a saucepan and add red pepper and toast for a minute.
– Pour first beaten yoghurt, then tomato sauce, finally melted hot butter.
– Decorate with parsley leaves and serve at once.

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