TURKISH KEBABS
This is my version of Turkish kebabs which I made 'off the cuff' after searching unsuccessfully for a recipe online. The original sandwiches are made from meat that is pressed into a loaf and grilled on a rotating spit. The meat is shaved off as it gets crispy and then put into a pita sandwich. My recipe calls for thin slices of meat to be marinated and then broiled to get the same effect without a huge rotating grill. Serve in a warmed pita with goat cheese, tzatziki sauce, lettuce, tomatoes, onions, and pepperoncinis.
Provided by RACHEY638
Categories World Cuisine Recipes Middle Eastern Turkish
Time P1DT50m
Yield 6
Number Of Ingredients 18
Steps:
- Place the chopped onions in a large ceramic bowl and crush with the bottom of a glass until juice is rendered and onions look translucent. Stir in 2 crushed garlic cloves, 1/2 cup olive oil, 2 tablespoons lemon juice, oregano, 1 teaspoon black pepper, turmeric, curry powder, and 1 teaspoon salt. Mix well; add the sliced beef and toss to coat. Cover the bowl with plastic wrap, and marinate in the refrigerator overnight.
- Combine the sour cream, 2 tablespoons olive oil, 1 tablespoon lemon juice, 1/2 teaspoon salt, 1/2 teaspoon black pepper, dill, and 1 crushed clove of garlic. Mix well; cover the bowl with plastic wrap and refrigerate overnight.
- Preheat the oven's broiler and set the oven rack about 6 inches from the heat source.
- Remove the meat from the marinade mixture, brushing off extra onions. Spread the slices on a baking sheet without overlapping, and salt to taste. Broil about 3 minutes per side or until browned and crispy, turning halfway through cooking.
- Divide the cooked meat between the pita breads, and drizzle with tzatziki sauce to serve.
Nutrition Facts : Calories 511.8 calories, Carbohydrate 36 g, Cholesterol 33.5 mg, Fat 34.3 g, Fiber 2.4 g, Protein 15.7 g, SaturatedFat 9.4 g, Sodium 890.5 mg, Sugar 3.1 g
TURKISH KEBABS
This recipe is for classic Turkish lamb kebabs, with a marinade that includes tomato paste and a mix of spices for an intense flavor.
Provided by Anissa Helou
Categories HarperCollins HarperCollins Dinner Summer Skewer Lamb Spice Cinnamon Cumin Thyme Grill/Barbecue Grill
Yield 4 servings
Number Of Ingredients 14
Steps:
- To make the marinade:
- Mix together the garlic, olive oil, tomato paste, spices, thyme, and salt and pepper to taste.
- To prepare the kebabs:
- Add the meat to the marinade and toss. Let marinate for at least 2 hours.
- Prepare a charcoal fire in an outdoor grill, switch on the gas if you have an outdoor gas grill, or preheat the broiler to high.
- Thread the meat onto 7 long skewers and the tomatoes onto an eighth one. Grill over high heat or broil 3 to 4 minutes on each side, or until the meat and tomatoes are done to your liking. Slip the meat and tomatoes off the skewers onto flatbread and serve immediately.
TURKISH KEBABS WITH TOMATO CHILLI SAUCE
These spicy chicken kebabs can be marinated the day before for extra flavour. Wrap in a warm flatbread and top with pickled chilli and cooling yogurt
Provided by Jennifer Joyce
Categories Dinner, Main course, Supper
Time 35m
Number Of Ingredients 16
Steps:
- Crush 1 garlic clove and mix with 3 tbsp yogurt, the lemon juice, 1 tsp tomato purée, half the spices, and some seasoning in a medium bowl. Add the chicken, toss, cover and chill in the fridge for at least 1 hr or overnight.
- Make the chilli sauce. Put 100g of the tomatoes, the whole red chilli, the remaining spices, garlic clove and tomato purée, plus 1 tbsp olive oil, half the red onion and the pomegranate molasses in a food processor. Add some seasoning and pulse until puréed, then set aside.
- Heat oven to 200C/180C fan/gas 6, and heat a griddle pan. Thread the chicken onto metal skewers or wooden ones that have been soaked, then wipe off the excess marinade. Skewer the remaining tomatoes on a separate skewer. Lightly oil the griddle with the remaining olive oil and brown the chicken on both sides, then transfer to a baking tray and bake in the oven for 10 mins, or until cooked through. Meanwhile, griddle the tomatoes for 1-2 mins, turning halfway through so they have griddle marks on both sides.
- Serve the chicken and tomatoes on flatbreads with the remaining red onion, pickled chillis, the remaining Greek yogurt, parsley and coriander with the chilli sauce spooned over.
Nutrition Facts : Calories 276 calories, Fat 12 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 7 grams carbohydrates, Sugar 6 grams sugar, Fiber 2 grams fiber, Protein 34 grams protein, Sodium 0.4 milligram of sodium
TURKISH CHICKEN KEBABS
I'd like to think that all the chicken coming off American grills this summer will be as tasty, juicy, and tender as these Turkish chicken kebabs. By using a flavorful, yogurt-based marinade, like the one seen herein, even inexperienced grillers can produce impressive results. I'm not sure how 'Turkish' this is--it's loosely based on a lamb marinade I've used for a long time.
Provided by Chef John
Categories World Cuisine Recipes Middle Eastern Turkish
Time 2h27m
Yield 4
Number Of Ingredients 13
Steps:
- Whisk yogurt, lemon juice, olive oil, ketchup, garlic, red pepper flakes, salt, cumin, black pepper, paprika, and cinnamon together in a bowl.
- Place chicken thigh halves into the yogurt marinade and coat them thoroughly on all sides. Cover bowl with plastic wrap and refrigerate 2 to 8 hours.
- Preheat an outdoor grill for medium-high heat and lightly oil the grate.
- Using 2 skewers for each kebab, thread half of the chicken thighs onto each pair of skewers making a fairly thick "log" shape.
- Place kebabs on grill. Do not try to turn them until they begin to unstick from the grill, 3 or 4 minutes. Turn kebabs and grill the other side 3 or 4 minutes; turn. Continue cooking and turning until chicken is no longer pink in the center and the juices run clear, about 6 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Nutrition Facts : Calories 538.9 calories, Carbohydrate 8.4 g, Cholesterol 186.3 mg, Fat 32.5 g, Fiber 1.2 g, Protein 51.8 g, SaturatedFat 9.1 g, Sodium 1721.6 mg, Sugar 4.2 g
TURKISH KEBABS
For these Kebabs the meat mixture is shaped into long rolls about the size of a sausage. The secret of success is to make the mixture fine and smooth. Serve them with pitta bread , greek salad, hummous and greek yogurt and barbecue sauce.
Provided by sligheal45
Time 20m
Yield Serves 12
Number Of Ingredients 7
Steps:
- Put lamb, onion and garlic in a food processer , mix untill smooth. Stir in the cumin, seasoning, parsely and mix well.
- With floured hands, shape the mixture into a sausages about 8cm / 2 1\2 inches. Placein a single layer on a plate, cover with cling film and chill in the fridge for several hours, or over night.
- To cook: thread the kebabs on to oiled skewers and brush them all over with oil. Barbecure or under a moderate grill for 10-15 mins turning once during cooking.
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- The land of the kebab. So the history of the kebab goes way back. And to many different places (which explains the various spellings from kabob to kebap).
- It may have all started with the Cag kebab. It is not very easy to ascertain which is the “original Turkish kebab”, but Dr Burak Mil, who heads the tourism and hotel management department at Istanbul Arel University, thinks it might be the Cag [pronounced Cha-a kebap].
- Adana about you, but this is the Wonderwall of kebabs… Every kebapci (kebab maker or kebab restaurant) does their cover version of the Adana kebab. But the kebab is much harder to nail than the Oasis hit which every guy learns hoping to get the girls (pro-tip: high school girls are not so easy to impress).
- Homer said it first. Not the Simpson, but the Greek literary giant Homer, who wrote the Odyssey, apparently alluded to the sis [pronounced shish] kebab in his works.
- Butter me up, Iskender. If you go on the province of Bursa’s tourism website, it unabashedly declares the Iskender — also known as the Bursa kebab — the best kebab in the country.
- To doner or to not doner? I was warned that some Turks do not consider the regular ol’ doner a kebab. But how can one write about Turkish kebabs and not mention the mighty doner, which has saved many lives late at night in so many European countries?
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- Şiş Kebab (Shish kebab) A traditional and familiar Turkish kebab of meat and vegetables, generally cubed and threaded onto a skewer before being grilled and served with bread and rice with salads.
- Adana Kebab. Hailing from the South-Eastern Turkish province of the same name, Adana kebab is a spicy (read: hot) kebab made from ground mince formed over a wide skewer and grilled over charcoals.
- Iskender Kebab. This kebab inspired Iskender Efendi to invent the vertically cooking kebab and originates from his seaside hometown of Bursa. Iskender kebab is essentially döner kebab, served with a slathering of melted butter over a bed of bread, with yogurt on the side.
- Cağ Kebab. This kebab is commonly accepted as the predecessor to the modern döner kebab. It is made from lamb meat cooked on a horizontal rotisserie before being sliced off and grilled on a skewer.
- Patlıcan Kebab (Eggplant kebab) If you’re an eggplant fanatic, then Turkey is the perfect place for your culinary pilgrimage. There are 2 different types of Patlıcan Kebabı in Turkey.
- Ciğer Kebab (Liver kebab) Don’t be put off – this Turkish kebab is more delicious than it sounds! This tasty kebab is made from portions of lamb livers, diced and marinated with herbs, and grilled on a skewer before being served with bread and salads.
- Döner Kebab. The world-famous Turkish kebab means ‘rotating’ kebab in Turkish. It is made from lamb, chicken, or beef, slowly roasted on a vertical spit, and then thinly sliced off.
- Hünkar Beğendi (Sultan kebab) This is also known as the Sultan’s kebab because it was the favorite kebab of Ottoman sultans. It is made from sliced lamb meat, served over a bed of creamy pureed eggplant flavored with herbs.
- Tandır Kebabı (Büryan) Generally hailing from Central or Eastern Anatolia, this kebab is made from lamb pieces – or even a whole lamb – baked slowly over many hours in a unique traditional oven called a tandır.
- Testi Kebabı (Pottery kebab) This unique Turkish kebab originated in Central Anatolia and the Black Sea region. It consists of meat and vegetables cooked in a clay pot (‘testi’ means jug, in Turkish) over the fire.
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- Beef Shish Kebab. For a classic kebab that's easy to make, you can't go wrong with beef shish kebabs. This recipe calls for the meat to be marinated overnight and cooked on a charcoal grill.
- Adana Kebab (Ground Lamb Kebab) Adana kebab (ah-DAH'-nah keh-BOB'-uh) is the signature dish named after one of Turkey's most famous kebab cities, Adana.
- Urfa Kebab. Another popular kebab is the cousin of Adana kebab. Named after the city of Urfa, Urfa kebab is prepared in nearly the same fashion as Adana minus some of the spice.
- Döner Kebab. Döner kebab (done-EYR' keh-BOB'-uh), or turning kebab, is a popular Turkish street food from which the Greek gyro and Arabic shawarma are derived.
- Iskender Kebab. Iskender kebab (iss-ken-DEYR' keh-BOB'-uh), another popular kebab dish from Bursa, is named after Iskender Efendi himself. Crispy shavings of döner are laid upon a loaf of tender, flat pide bread, similar to pita, that's been cut into small squares.
- Alinazik Kebab. Coming in a close second to Iskender kebab in terms of popularity is Polite Ali kebab, better known as alinazik kebab (ah-KEE'-nah-ZEEK' keh-BOB'-uh).
- Chicken Kebab. Tavuk (tah-VOOK') or taouk shish kebab is made with either breast meat or dark meat chicken marinated with spices and grilled on skewers.
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