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1
With a vegetable peeler or cheese slicer, slice the zucchini lengthwise in thin strips, place in a bowl and sprinkle with salt.
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2
Let stand for 1 hour.
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3
Mix together the beef, lamb, onion, bread, egg yolk, parsley, paprika, cumin, pepper and salt to taste until well combined.
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4
Divide the mixture into 12 equal-sized mounds.
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5
Roll each into large balls and flatten slightly.
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6
Saute the kebabs in the butter until just sealed.
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7
Set aside.
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8
Rinse the zucchini well and dry, using toweling.
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9
In a skillet, deep fry batches of zucchini strips in vegetable oil until golden brown.
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10
Drain well.
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11
Pat dry.
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12
Wrap slices of zucchini around the meatballs, covering completely.
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13
To do this, lay down a strip of zucchini; place another strip across it at a 90-degree angle.
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14
Continue laying down strips until they form the spokes of a wheel, with no gaps in between.
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15
Place a meatball in the center of the wheel.
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16
Fold up the strips so that they all meet.
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17
Secure the strips with toothpicks.
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18
Top the toothpicks with a piece of tomato and a piece of green pepper.
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19
Place the meatballs close together in a baking dish and add the demiglace.
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20
Bake for 20 minutes at 350 degrees.
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21
To serve, carefully remove the toothpicks, leaving the tomatoes and peppers on the meatballs.
