Islim Kebabs From Jordan Recipes

Steps:

• 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.
• 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.
• Saute the kebabs in the butter until just sealed. Set aside.
• 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.
• 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.
• 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.