I have been struggling to get a good photo of these kebobs since our return to Toronto in December last year. The lighting is brutal. I did get some specialty lighting for this instance but it’s not exactly what I had hoped for, it still has that fake lighting tinge. So I am stuck with winter lighting for my photos.
This recipe came about from a trip to a local Türkish restaurant where we ordered these wonderful kebabs. They are packed with flavour and the toppings don’t hurt. In Türkiye, they would serve this with pickled onions but we find them too strong so I made pickled cucumbers and a tasty yogurt harissa sauce. It was a wonderful meal.
When I am in Türkiye, I will be purchasing the authentic Türkish kebab skewers which are actually about 2.5 cm or 1 inch wide, as well as a kebab press as I hope to make these for the freezer in large quantities. Türkish kebabs should not touch the grill, they should cook above the grill, soaking up the smoke from the grill but without caramelizing the meat. The flat wide skewers allow you to pile on the meat with all the inclusions and not have bits fall off into the fire.
Türkish kebabs
Makes about 1200 g of kebab meat mixture.
For the original recipe, please click here.
Ingredients:
- 454 g ground lamb
- 454 g ground veal
- 1 roasted pepper, skinned, seeded and roughly chopped
- 1 sweet onion, roughly chopped
- 10 g roasted garlic purée
- 1/2 bunch of cilantro, stems, and leaves
- 1.5 g salt
- 1.5 g black pepper
- 10 g sumac
- 5 g ground coriander
- 2 g ground cumin
- 1.5 g sweet paprika
Directions:
- Add all of the ingredients into the large bowl of your food processor and process until smooth and all of the ingredients are evenly chopped and distributed in the meat mixture.
- Form 100 g of the meat mixture around each kabab skewer and rest of a flat surface. Use immediately or freeze individually on a flat surface.
- Cook on a grill at 350° F until the internal temperature is 160° F.
- Serve with unleavened flatbread and a pickled cucumber with a harissa yogurt sauce.
There are some things that are so hard to photograph! It does really sound delicious, though. I love that the kabobs aren’t supposed to touch the grill. I’ve seen contraptions for that. I think I might even have one somewhere.
LikeLike
We were supposed to have gone on a cruise that would have included turkey but it was cancelled. I have seen videos of how the kebobs are prepared over the grill. Buying the skewers and accessories in Turkey during your visit sounds like a great idea.
LikeLiked by 1 person
Thank you for your comment, Karen. I am hoping our cruise will not be cancelled as it is in the middle of our stay in Europe. Fingers crossed.
LikeLiked by 1 person
I understand the struggle with winter lighting for photography – even with specialty lighting, capturing the true essence of food can be tricky. But hey, the important thing is that your Turkish kebabs sound absolutely delicious!
LikeLiked by 1 person
Thank you kindly, Raymund, they were delicious and I am glad I made a bunch!
LikeLike
YUM! These look fantastic. I’ve never made them, only ordered them at a restaurant but I’ll be bookmarking this. Thanks Eva!
LikeLike
Thank you Lorraine. These were very similar to the ones we had near our home. They specialize in Anatolian cuisine.
LikeLike
Oh I love Turkish food! Are these also called Adana kebabs? Or something like that. Delicious food – such great flavors. I think a white plate might help for contrast but some food is just really hard to photograph. They still look really appealing to me, after reading the ingredient list!
LikeLiked by 1 person
Thank you Mimi. Indeed, it is called Adana kebob. I have a couple of ladies I like to follow, one still resides in Türkiye and the other in the UK.
LikeLike
Oh, I’m always on the look out for new recipes to grill! I love the idea of serving these with pickled cucumbers—so yummy!
LikeLiked by 1 person
These are definitely a favourite over here.
LikeLike
Turkish food is very popular here. You see Turkish eateries in every corner here..kebab is great!
angiesrecipes
http://angiesrecipes.blogspot.com
LikeLike
Thank you Angie.
LikeLike