Hatay Tray Kebab

Packed with quality protein and vibrant vegetables, this authentic baked tray kebab delivers rich regional flavor with controlled fats.

Ingredients

Calories next to each ingredient are for that ingredient across the whole recipe (4 servings), not per serving.

• 600 g ground beef (10% fat) · 1110 kcal in the whole recipe
• 1 medium red bell pepper (100 g) · 31 kcal in the whole recipe
• 1 medium onion (110 g) · 44 kcal in the whole recipe
• 3 cloves garlic (15 g) · 22 kcal in the whole recipe
• 1/2 bunch fresh parsley (30 g) · 11 kcal in the whole recipe
• 2 medium tomatoes (260 g) · 47 kcal in the whole recipe
• 2 green peppers (60 g) · 12 kcal in the whole recipe
• 1 tbsp tomato paste (17 g) · 17 kcal in the whole recipe
• 1 tbsp pepper paste (17 g) · 16 kcal in the whole recipe
• 1 tbsp olive oil (13 g) · 115 kcal in the whole recipe
• 1 tsp salt, black pepper, red pepper flakes, cumin
• 1/2 cup warm water

Method

1. Finely chop the onion, red pepper, garlic, and parsley, then combine them in a bowl with the ground beef, salt, black pepper, cumin, and red pepper flakes.

   

2. Knead the mixture thoroughly until well combined, then grease a round baking dish with olive oil and press the meat mixture evenly across the bottom.

   

3. Slice the pressed meat mixture into 4 equal quarters, then arrange the sliced tomatoes and green peppers neatly on top.

   

4. Whisk the tomato paste and pepper paste with warm water, pour it evenly over the kebab, and bake at 200°C (400°F) for 30 minutes until browned and cooked through.

   

A Besly kitchen recipe — portions, macros and step photos by Besly.