How to make Paper Kebab? There are also 17 comments to give you an idea. Tips of the recipe, thousands of recipes and more... Türk 60 min, paper kebab recipe, paper kebab making, kebab on paper, kebab, pot kebabs, Meat Dishes

Paper Kebab

Portion: 4-6 Persons Preparation: 40 min Cooking: 20 min
It's not pleasant!Well!Beautiful!I liked it!Wonderful! Wonderful!
( 19 oy 4,37/5)
19 4.37 5 1

It was a beautiful day out of spite, out of spite I enjoyed the December frost. I clung to my job more out of spite... The joy of being a winter child is on me these days...

I tried to rest as much as I could on Sunday, which didn't come much. Tomorrow I will continue my internship in culinary from where I left off. I dream of getting my diploma at the end of January and continuing my work in peace.

pot kebabs

My special recipe for this weekend is paper kebab, I guarantee you will get rid of all your troubles while struggling with paper kebab in the kitchen :)

It is a recipe that takes effort but is worth your effort until the end.

You can use more hot water for the recipe if needed.


Ingredients for Paper Kebab Recipe

  • 1 kilo lamb shank
  • 2 medium onion
  • 2 meal spoon tomato paste
  • 2 medium carrot
  • 2 medium potatoes
  • 1 cup canned peas (optional)
  • 1 spoonful butter
  • 1 tablespoons of vinegar
  • Half a bunch of dill
  • 1 cup vegetable oil (for frying carrots and potatoes)
  • salt, pepper, thyme
  • 4 cup of hot water

How to Make Paper Kebab Recipe?

  1. Peel the carrots and potatoes and boil them for 10-12 minutes. Chop the boiled carrots and potatoes a little larger than the backgammon dice.
  2. Heat 1 glass of oil in a pan, fry the boiled carrots and potatoes for 1-2 minutes. Take it on a paper napkin and absorb the oil.
  3. Chop the onions finely. Put the butter and onions in the pot, after they become slightly transparent, add the meat to the pot.
  4. Fry the meat until it releases its juices, add the tomato paste when the meat absorbs its water and continue frying.
  5. Add vinegar and spices to the roasted meat and cook it on low heat with the lid closed.
  6. If there is any water left over the cooked meat, drain it and set it aside.
  7. Separate the stems of the dill and finely chop the leaves.
  8. Cut 30 squares of 30×8 cm size from greaseproof paper. Oil the squares you cut and put equal amounts of meat and fried vegetables and peas in the middle. Drizzle 1 tablespoon of remaining broth and sprinkle with chopped dill.
  9. Close the greaseproof paper in an airtight manner and apply some water on it with the help of a brush. Bake in a preheated oven at 180 degrees for 15 minutes.
  10. Serve on paper as in the photo.
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"Paper Kebab17 comments for ”

  • On June 20, 2022 at 14:12 PM

    I've been looking for this recipe for a long time. There were cooks at work who cooked very well. They used to make the best paper kebab. Those who look at the image of the others will know that it is like a slurry. The starch of the potato mixes with the juice when the meat is raw. I've been chasing this recipe for a long time. Today, I thought I'd look at it for the last time, and I immediately realized that it was this recipe from the image. I am grateful to you.

  • Sept. 18, 2015 at 14:14 pm

    Ms. Nilay, how do we close it so that the papers do not breathe???

  • On June 28, 2014 at 23:38 PM

    Hello, I'm following your recipes, I don't understand how we cover the paper after putting the ingredients in this kgit kebab

  • Oct. 04, 2012 at 17:12 PM

    Hello there;
    When I saw the name Paper Kebab, I immediately hung up because I thought it was unique to Antakya, but I came across a completely different dish. I'll make the one we have and put it on the site right away, maybe you can give it a try and tell your opinion.

  • on August 13, 2012 at 08:38

    Hi Nilay lady, When will we add these 4 glasses of water to the meat?

  • On February 14, 2012 at 16:24

    what if something came to my mind, how do we close the mouth of the oiled paper??

  • On January 26, 2012 at 01:50 am

    I made it for dinner, it was amazing. I didn't add dill alone, it was still very good. I ate it with my wife. Thank you :))

  • On December 20, 2011 at 15:36

    hmmm looks yummy, thanks for the recipe.
    Are we going to use 4 glasses of hot water only for boiling vegetables or for meat?

    • On December 20, 2011 at 16:38

      Hello, Ms. Nur, 4 glasses of hot water is for meat only. Boil the vegetables in a separate amount of water. love.

  • On December 12, 2011 at 16:32

    Mmmmm Nilay looks great.
    Good luck dear..
    Yours ..

  • On December 12, 2011 at 16:06

    Hello, I don't understand the 2nd item :)

    • On December 20, 2011 at 16:40

      2- Heat 1 glass of vegetable oil in a pan, fry the boiled carrots and potatoes for 1-2 minutes. Take it on a paper napkin and absorb the oil.

  • On December 12, 2011 at 00:16

    Thanks for the recipe. I would love to try your recipe sometime, but I don't like dill at all. Would you recommend another herb as an alternative to it, or would it be nice if we didn't add any?
    Teşekkürler ..

    • On December 12, 2011 at 19:08

      Hello Mrs Gizem, if you want, you can not add. It is quite delicious without adding it. Love…


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