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The Real Turkish Shish Kebab |
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Serves: 4 The recipe below is complete except for the ingredient amounts (_). Since the recipes offered at DVO.com are brand name recipes, our publisher partners require us to account for each recipe distributed. To get the entire recipe click Request Recipe below. This is the best The Real Turkish Shish Kebab recipe on the web!!TURKEY Advance Preparation: 24 hours for marinating the meat Special Equipment: 6 long metal skewers, including 2 flat ones for the vegetables Shish kebab is Turkey’s most celebrated kebab (although the average Turk eats it far less often than ground lamb kebabs). There are probably as many versions in Turkey as there are individual cooks. This one-from the restaurant Develi in Istanbul-owes its tangy flavor to a 24-hour soak in olive oil and yogurt. Contrary to American versions of the dish, Turkish shish kebab rarely comes with vegetables on the same skewer as the meat. Rather, the vegetables are grilled on separate skewers, so each can be cooked the proper length of time. For the tenderest possible kebabs, use lamb tenderloin or loin. You can also use leg or shoulder, but the kebabs will be a little tougher. It doesn’t hurt to intersperse lean pieces of lamb with a few fatty pieces; the fat will tenderize the lean meat as it melts. _ c plain yogurt, whole-milk ___ c olive oil, extra-virgin _ clove garlic, minced _ tsp red pepper flakes, or 2 teaspoons Aleppo pepper flakes _ tsp salt _ tsp black pepper, freshly ground _ 1/2 lb boned loin of pork, or shoulder of lamb, cut into 1-inch cubes (include some fatty pieces) _ tomatoes, fresh, ripe plum or small round tomatoes __ bull's horn peppers (see Glossary), stemmed _ tbs sumac, , ground, for serving (optional) _ pita bread 1. Combine the yogurt, oil, garlic, pepper flakes, salt, and pepper in a nonreactive bowl. Add the lamb and toss to coat thoroughly. Cover and let marinate, in the refrigerator, for 24 hours, stirring once or twice. 2. Preheat the grill to high. 3. When ready to grill, remove the lamb from the marinade and thread onto the thin skewers, alternating lean and fatty pieces. Thread the tomatoes onto a separate, flat skewer and the peppers onto another flat skewer. Oil the grill grate, then arrange all the kebabs on the hot grate, and grill, turning with tongs, until the skins on the vegetables are blistered and browned and the lamb is browned and done to taste, 8 to 12 minutes in all) for well-done. 4. Using a pita to protect your hand, unskewer the lamb and vegetables onto serving plates, dividing the vegetables evenly. Serve immediately, accompanied by sumac (if using) for sprinkling. Serves 4 Recipe from The Barbecue! Bible by Steven Raichlen Copyright 2009 by Steven Raichlen. All rights reserved. Used by permission of Workman Publishing. Roisseried Leg of Lamb With Lemon and Butter Mexican Pit-Barbecued Lamb / Barbacoa Capetown Lamb Leg of "Mutton" With Saffron And Rosewater Australian Lamb Steaks With Sichuan Pepper Rub Rack of Lamb Ciragan Palace Grilled Lamb With Herbes De Provence Lamb With Onion-Mustard Sauce / Dibi Exotic Yogurt and Saffron Marinated Lamb Chops / Shishlik Onion Water Lamb Chops / O Be Peyaz Lamb Chops Stall #26 Moroccan Tomato Sauce The Real Turkish Shish Kebab Moroccan Lamb Kebabs Souvlaki Flambeed With Metaxa Alexandrew Dumas's Georgian-Style Lamb Kebabs Lamb and Tomato Kebabs Armenian Shish Kebab |
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