Syrian Indian Kebab

Ingredienti

• Carne macinata
  1 kilogram
• Pomodoro
  2 kilogram
• Cipolla
  2 pieces
• Ghee
  2 tablespoons
• Olio vegetale
  1 tea cup
• Pine nuts
  2 tablespoons
• Sale
  0
• Pepe
  0

Passi

1. 1

   Blanch the tomatoes in boiling water after removing their tops and making a slit on the side, then remove from the water, peel, and chop into square pieces.

   Utensili necessari:

   Pentola

   5 min
2. 2

   Slice the onions into rings and sauté them in a tray with ghee until slightly wilted, then add the tomatoes along with salt and a little pepper and stir.

   Utensili necessari:

   Vassoio

   5 min
3. 3

   Add salt, pepper, and pine nuts to the meat and knead them together. Shape the meat into fingers about 3 cm long, and if the meat is lean, it is advisable to add two tablespoons of oil or one medium spoon of ghee while kneading.

   5 min
4. 4

   Arrange the meat fingers over the entire tray containing the onions and tomatoes and place it in the oven until cooked. Brown them slightly on top and serve alongside white rice.

   5 min

Fatti nutrizionali

Valori nutrizionali degli ingredienti (per 100g)

Carne macinataper 100g

Energia250 kcal

Proteine20 g

Grassi totali15 g

Pomodoroper 100g

Energia18 kcal

Proteine0.88 g

Grassi totali0.2 g

Carbohydrate3.89 g

Zuccheri totali2.63 g

Fibre alimentari1.2 g

Acqua95 g

Cipollaper 100g

Energia40 kcal

Proteine1.1 g

Grassi totali0.1 g

Carbohydrate9.34 g

Fibre alimentari1.7 g

Zuccheri totali4.24 g

Gheeper 100g

Energia900 kcal

Grassi totali100 g

Olio vegetaleper 100g

Energia884 kcal

Grassi totali100 g

Saleper 100g

Ceneri100 g

Pepeper 100g

Energia20 kcal

Proteine1 g

Grassi totali0.2 g

Carbohydrate4.7 g

Zuccheri totali2 g

Fibre alimentari1.5 g

Vitamina C143.7 mg

Capsaicin250 mg

* Le informazioni nutrizionali sono approssimative e il loro calcolo può essere influenzato dal tipo di ingrediente e dai metodi di coltivazione, conservazione e cottura.

Caratteristiche dietetiche e tag