Tepsi kebabi aka turkish platter kebab

Main Dish
8 servings
50 min
45 min


Number of serving: 8

For the mince:

1 medium onion - grated or finely chopped

¼ teaspoon ground black pepper

¼ teaspoon ground cumin

½ tablespoon salt, if mince is not salted

1 tablespoon parsley, finely chopped

100 ml. water or beer

For the filling:

1-2 medium potatoes

2 medium tomatoes or 3-4 canned

2 medium onions

1-2 green peppers

1 tablespoon vegetable seasoning (or ¼ teaspoon salt)

½ cup water

Pinch of grounded black pepper

For the Topping:

330 ml. tomato juice (canned)

100 g cheese, grated for sprinkling

4-5 eggs

Pinch of vegetable seasoning (or salt)

2 tablespoons olive oil

1 tablespoon parsley, for sprinkling


  • Mix minced meat with grated onions and spices and mix for about 5-6 minutes, gradually adding water or beer.

    Spread onto the bottom of the appropriate baking pan without oiling the pan and leave in refrigerator for about 30 minutes.

    Preheat oven to 200 C (400 F).Meanwhile, slice the potatoes into thin slices, so they will not remain uncooked and slice the vegetables also.

    Arrange alternately on the spread mince: potato, onion, tomato, pepper slices.

    Chop the remaining vegetables and add them to kebabs too. Add ½ cup water.

    Sprinkle with vegetable seasoning (or salt) and a pinch of grounded black pepper, optionally cover with cooking foil and roast in a preheated to 400 F (200 C) oven for about 15-20 minutes.

    In about 20 minutes, remove foil and pour tomato juice.

    Sprinkle with grated cheese.

    Break 4-5 eggs on the top (or beat them with ½ cup yogurt and spread over the kebap).

    Sprinkle with a pinch of vegetable seasoning and olive oil and roast for another 20-25 minutes or until liquid evaporates.

    Remove and sprinkle with parsley.

    Serve garnished up to your taste.

    For step by step pictures:


Tepsi Kebabi aka Turkish Platter Kebab, photo 1
Tepsi Kebabi aka Turkish Platter Kebab, photo 2
Tepsi Kebabi aka Turkish Platter Kebab, photo 3


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