Lamb and vegetables bake sealed in parchment so the juices stay tender and fragrant.
25 min prep 85 min cook
Keeps the screen on · step-by-step guide · built-in timer
Cut the meat and vegetables into large bite-sized pieces.
Toss with olive oil, salt, black pepper and thyme.
Portion the mixture onto pieces of parchment paper.
Close the packets tightly so no air escapes and arrange them on a tray.
Bake the kebabs at 190°C for 50 minutes.
Open the packets and brown the tops lightly for 5 more minutes.
💡 Tip: Closing the paper tightly keeps steam inside and prevents the meat from drying out.
🍽️ Serving suggestion: Open the packets at the table and serve with bulgur pilaf.
Approximate vitamin / mineral assessment based on the recipe's ingredients. For precise nutrition tracking, consult a doctor or dietitian.
~460
kcal calories
30
g protein
26
g carbs
26
g fat
7.4g
Sugar
6.5g
Fiber
580.3mg
Sodium
16g
Saturated fat
Approximate values, derived from ingredient amounts using USDA FoodData Central and TÜBİTAK Turkish Food Composition Database. Actual values can vary by roughly ±20% depending on cooking method, brand, and portion size. For diet or medical conditions, consult a dietitian or doctor.
Very filling, for a really hungry day
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