Celery and Feta Cheese Kebab
Today’s Celery and Feta Cheese Kebab is a nice twist to the original kebab, because it contains no rice, but it is still quick and easy to make, like most of our recipes here at Notonlycooking.
I actually found this recipe just last week in a magazine and I tried immediately, mostly out of curiosity. I was wondering about how kebab meat would combine with the intense, leafy taste of celery and with salty Greek Feta cheese. To my contentment, it was a great success, if only by making the children eat celery.
Ingredients for Celery and Feta Cheese Kebab:
- 1 celery bush
- 3 tbs olive oil
- 750 gr kebab meat or plain mincemeat
- 2 onions, chopped
- 1 tbs curry powder
- 150 gr Feta cheese, cubed or crumbled
- 2 tbs white raisins
- 2 tbs parsley or celery, chopped
- Turkish bread or pita bread
Preparation Instructions for Celery and Feta Cheese Kebab:
Remove the celery stalks from the bush and peel off the stringy, hard wires. Wash, then cut the celery stalks into small loops. Heat the oil in a wok or frying pan and fry the chopped onions with the kebab meat for 10 minutes, until the meat turns brown, and the onions turn golden. The onions have to be slightly crunchy, not mushy and soft. Spoon the celery and curry through the onions and meat mixture, then add salt and pepper according to your preference. Stir fry for 4 extra minutes. Spoon the feta and raisins into the meat mixture.
Divide onto plates, then sprinkle the dish with parsley. Serve the Celery and Feta Cheese Kebab with the Turkish bread or pita bread.
There you have it, a quick, easy recipe which you can prepare just a few minutes before serving, and a great way to add vegetables into your family’s daily meals.