The Tomato Kebab!

What's Tomato Kebab?

Tomato kebab is served with lamb meat cooked in a broiler fire and served with roasted tomatoes. You can feel the acidic taste of tomato and the softness of lamb meat. Snacks should always be at the kebab table. Tomato kebab is accompanied by sumac, onion, parsley and bitter crushing. Besides these, we also have a wide variety of salads and hamlets. In addition to this delicious taste, you can digest your cats by drinking an ice-cold ayran and a coke. The open deer is very foamy and very ambitious about taste.

What's the ingredients?

The tomato kebab contains a sizable number of ingredients. It is an easy kebab with juicy meat and useful oils that is excellent for eating at any time of day, with the exception of breakfast. Marinade: Olive oil, 1 tbsp. fresh juice of lime or vinegar, two tablespoons a serving of soy kebab in tomato sauce 2 tablespoons freshly chopped cilantro or parsley Crushed fresh ground pepper, salt to taste, and one clove of garlic Vegetables and meats: Lean beef tenderloin, 1 lb. 1-gallon red onion button mushrooms, 8 ounces 1 large whole tomato or 8 cherry tomatoes two green peppers

How to prepare it?

Tenderloin should be cut into 1-inch-square pieces. To fit on a skewer and loosely wrap around the following item, quarter an onion and separate the curved parts. Divide a bell pepper into four parts, then cut each section into pieces that are each no more than an inch square and easily fit onto a skewer. Cut a large whole tomato into 8 slices if you are using it in place of cherry tomatoes.

Starting with the meat, alternately add the onion, pepper, mushroom, tomato, and other toppings, leaving a little space between each. Leave the mushrooms whole and skewer them through the top and the base. To ensure that the tomato stays on the skewer as the kebabs cook, choose firm sections of the tomato.

The grill should be preheated to medium. When you are ready to grill, arrange the sticks on the grill grate, spacing them 1 to 2 inches apart. Cook the kebabs for a few minutes on each side while coating them with any residual marinade and rotating them 2 to 3 times to finish cooking all sides. Serve skewers with the limes, lavash, and a sprinkle of sumac.