Summary

Ingredients

• 350 g kebab (poultry kebab) or yros
• 500 g fusilli
• 1 tablespoon chicken stock powder
• 2 tablespoon tomato paste
• 2 shots Metaxa
• 200 ml white wine, sweeter
• 200 g cream
• 1 medium onion (s)
• 1 medium zucchini
• 1 clove garlic
• 3 small tomato (s)
• 1 bag cheese, grated, optional
• salt and pepper
• Cornstarch or flour to thicken, optional

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Instructions

1. Cut zucchini and onion into cubes. Quarter tomatoes and chop garlic.
2. Bring a large pot of water to a boil and cook the fusilli according to package directions until tender. Drain and set aside.
3. In a saucepan, bring 200 ml white wine to a boil over medium-high heat. Add chicken stock powder, zucchini, and onion. Simmer for 15 minutes until vegetables soften.
4. Heat a little oil in a large pan over medium-high heat. Add kebab pieces and cook for 5-7 minutes until browned and cooked through (internal temperature 74°C / 165°F). Pour roughly 1 shot of Metaxa into the pan to deglaze, scraping up browned bits. Reduce heat to medium and simmer for 8-10 minutes while vegetables and pasta finish cooking.
5. Transfer cooked vegetables from their saucepan to the pan with the kebab. Add chopped garlic, cream, remaining roughly 1 shot of Metaxa, and tomato paste. Stir well and simmer with a lid on for 5 minutes. Season to taste with salt and pepper. If sauce is too thin, whisk in a small amount of cornstarch or flour to thicken.
6. To serve as pasta dish: Divide cooked pasta among plates and top with kebab sauce mixture.
7. To make as casserole: Preheat oven to 200°C (392°F) with top and bottom heat. Spread half the fusilli in a baking dish. Layer with kebab and sauce, then remaining pasta. Scatter grated cheese evenly over top. Bake for 30 minutes until cheese is melted and golden.