Islim Kebabs From Jordan

Ingredients

• 10 long zucchini
• 2 tablespoons salt, plus to taste
• 1 pound 2 ounces ground beef
• 4 ounces ground lamb (fatty)
• 1 medium-size onion, grated
• 2 slices white bread soakadein
• water and squeezed dry
• 1 egg yolk
• 2 tablespoons parsley, chopped
• ½ teaspoon paprika
• 1 teaspoon cumin
• Freshly ground pepper to taste
• 2 tablespoons butter
• Vegetable oil for frying
• 2 medium-size tomatoes, each seeded and cut into 6 pieces
• 2 green peppers, each seeded and cut into 6 pieces
• 1 pint tomato demiglace (available in specialty food stores)

• Nutritional Information

  • Nutritional analysis per serving (6 servings)

    1240 calories; 120 grams fat; 16 grams saturated fat; 1 gram trans fat; 78 grams monounsaturated fat; 17 grams polyunsaturated fat; 20 grams carbohydrates; 5 grams dietary fiber; 11 grams sugars; 24 grams protein; 108 milligrams cholesterol; 3042 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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12 meatballs or 6 servings

Preparation

1. With a vegetable peeler or cheese slicer, slice the zucchini lengthwise in thin strips, place in a bowl and sprinkle with salt. Let stand for 1 hour.
2. Mix together the beef, lamb, onion, bread, egg yolk, parsley, paprika, cumin, pepper and salt to taste until well combined. Divide the mixture into 12 equal-sized mounds. Roll each into large balls and flatten slightly.
3. Saute the kebabs in the butter until just sealed. Set aside.
4. Rinse the zucchini well and dry, using toweling. In a skillet, deep fry batches of zucchini strips in vegetable oil until golden brown. Drain well. Pat dry.
5. Wrap slices of zucchini around the meatballs, covering completely. To do this, lay down a strip of zucchini; place another strip across it at a 90-degree angle. Continue laying down strips until they form the spokes of a wheel, with no gaps in between. Place a meatball in the center of the wheel. Fold up the strips so that they all meet. Secure the strips with toothpicks. Top the toothpicks with a piece of tomato and a piece of green pepper.
6. Place the meatballs close together in a baking dish and add the demiglace. Bake for 20 minutes at 350 degrees. To serve, carefully remove the toothpicks, leaving the tomatoes and peppers on the meatballs.