Baked Lamb Kebab

Ingredients

• 100 g large onions (1 large onion)
• 3 spring onions
• 800 g lamb fillet
• 3 tbsp olive oil
• 20 g Tomato paste (1 tbsp)
• Salt
• Pepper
• 1 tsp Cayenne pepper
• 2 red chili peppers (red)
• parchment paper

Instructions

1. 1.

   Peel the onion and cut into small cubes. Trim the spring onions and slice into rings. Rinse the lamb fillet under cold water, pat dry, and cut into bite‑sized pieces.

2. 2.

   Heat oil in a pan. Sear the meat pieces over high heat for 5 minutes on all sides. Add the onions and 2 tbsp of spring onion rings and cook together for 2–3 minutes. Stir in tomato paste and season with salt, pepper, and cayenne pepper. Pour in 50 ml water and bring to a boil once.

3. 3.

   Wash the chili peppers, halve them, remove seeds, slice into rings, and mix with the remaining spring onions and lamb kebab.

4. 4.

   Spread the kebab onto four pieces of parchment paper (30 x 40 cm) and fold into packets. Bake on a baking tray in a preheated oven at 175°C (convection 150 °C; gas: level 2–3) for about 20 minutes.