Paper wrapped kebab is all about the sealed parcel. The greaseproof paper keeps the steam inside, the meat cooks without drying out and the juices from the vegetables cannot escape. Sealing it properly matters; one open edge lets the steam go and leaves dry meat in the tray. Open the paper at the table rather than in the kitchen, because the whole smell comes out at that moment.
Ingredients
For the meat
For the vegetables
For the sauce
Method
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Marinate the meat
Mix the diced lamb with the olive oil, salt, black pepper and oregano and leave for 20 minutes.
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Prepare the paper
Cut four pieces of greaseproof paper 40 centimetres long.
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Fill them
Put a quarter of the vegetables in the middle of each piece, with the meat on top.
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Add the sauce
Dissolve the paste in the hot water, pour two spoons into each parcel and put a piece of butter on top.
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Seal them
Bring the long edges of the paper together and fold them over, then twist the ends like a sweet wrapper. No part should be left open.
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Bake
Lay the parcels on a tray and bake at 190 degrees for 55 minutes.
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Check
Open one parcel and try the meat; if there is resistance, close it and give it another 10 minutes.
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Serve
Put the parcels on plates and open them at the table.
Tips
- No edge of the parcel should be left open; escaping steam dries the meat out.
- Cut the potato and carrot small, as they need to cook in the same time as the meat.
- Aluminium foil works too, but greaseproof paper does not react with the acid in the tomato and the taste stays cleaner.
- Open the paper at the table. The smell of a parcel opened in the kitchen never reaches the table.
Nutrition
Values are per serving and approximate.