Traditional Bosphorus Kebab

Method

1. Dice the veal and beef roast into small pieces.
2. Sauté the eggplant, zucchini, and pumpkin with garlic in olive oil until tender.
3. Combine the cooked vegetables with the veal and beef.
4. Season with salt and pepper.
5. Serve the mixture on a plate with mashed potatoes on the side.
6. For whole cuts, check a minimum internal temperature of 63°C (145°F), then rest for at least 3 minutes before serving.