Has anybody got a recipe for Turkish kebabs ?!
Answers:
Turkish kofta kebabs with minted yoghurt and kohlrabi and carrot salad
Ingredients
900g/2lb minced lamb
2 onions, finely grated
6 garlic cloves, crushed
2 tsp dried chilli flakes
1 small bunch of flatleaf parsley, chopped
oil for brushing
2 vine-ripened tomatoes, thinly sliced
salt
freshly ground black pepper
For the minted yoghurt
200g/7oz Greek natural yoghurt
2 tbsp chopped mint
For the carrot salad
2 large carrots, peeled and halved
2 kohlrabi, peeled
2 tbsp sunflower oil
4 tsp cumin seeds
4 tsp lemon juice
Method
1!. Preheat a charcoal barbecue 40 minutes ahead of cooking or a gas barbecue 10 minutes ahead of cooking!. If using a cast-iron griddle pan, heat it over a high heat, then lower the heat slightly before cooking!.
2!. Cover eight bamboo skewers with cold water and leave them to soak!.
3!. Put the minced lamb into a bowl with the onions, garlic, chilli flakes, parsley, one teaspoon of salt and some freshly ground black pepper!. Mix together with your hands until bound together!.
4!. Divide the mixture into eight and mould it into long sausage shapes around the drained bamboo skewers!.
5!. For the minted yoghurt, mix the yoghurt with the mint, half a teaspoon of salt and some pepper and set aside!.
6!. For the salad, finely shred the carrots and kohlrabi, on a mandolin or on the coleslaw setting of your food processor so you get nice long, thin, crunchy strips!.
7!. Put these in a bowl with a large pinch of salt and mix together well!.
8!. Heat the sunflower oil in a small pan, add the cumin seeds and, as soon as they start to sizzle, add them to the vegetables with the lemon juice and toss together!.
9!. Brush the kofta generously with oil and lightly oil the bars of the barbecue or griddle!. Cook for five minutes, turning occasionally, until browned all over and cooked through!.
10!. Spread the minted yoghurt over one large or four individual serving plates!. lay the kofta on top, garnsih with the sliced tomatoes and serve with the salad!.Www@FoodAQ@Com
Ingredients
900g/2lb minced lamb
2 onions, finely grated
6 garlic cloves, crushed
2 tsp dried chilli flakes
1 small bunch of flatleaf parsley, chopped
oil for brushing
2 vine-ripened tomatoes, thinly sliced
salt
freshly ground black pepper
For the minted yoghurt
200g/7oz Greek natural yoghurt
2 tbsp chopped mint
For the carrot salad
2 large carrots, peeled and halved
2 kohlrabi, peeled
2 tbsp sunflower oil
4 tsp cumin seeds
4 tsp lemon juice
Method
1!. Preheat a charcoal barbecue 40 minutes ahead of cooking or a gas barbecue 10 minutes ahead of cooking!. If using a cast-iron griddle pan, heat it over a high heat, then lower the heat slightly before cooking!.
2!. Cover eight bamboo skewers with cold water and leave them to soak!.
3!. Put the minced lamb into a bowl with the onions, garlic, chilli flakes, parsley, one teaspoon of salt and some freshly ground black pepper!. Mix together with your hands until bound together!.
4!. Divide the mixture into eight and mould it into long sausage shapes around the drained bamboo skewers!.
5!. For the minted yoghurt, mix the yoghurt with the mint, half a teaspoon of salt and some pepper and set aside!.
6!. For the salad, finely shred the carrots and kohlrabi, on a mandolin or on the coleslaw setting of your food processor so you get nice long, thin, crunchy strips!.
7!. Put these in a bowl with a large pinch of salt and mix together well!.
8!. Heat the sunflower oil in a small pan, add the cumin seeds and, as soon as they start to sizzle, add them to the vegetables with the lemon juice and toss together!.
9!. Brush the kofta generously with oil and lightly oil the bars of the barbecue or griddle!. Cook for five minutes, turning occasionally, until browned all over and cooked through!.
10!. Spread the minted yoghurt over one large or four individual serving plates!. lay the kofta on top, garnsih with the sliced tomatoes and serve with the salad!.Www@FoodAQ@Com
Easy Chicken Kebab Turkish Style
Ingredients:
700 g (1? pounds) boneless chicken thighs or legs, cut into 4 cm (1?inch chunks)
2 large onions, peeled
2 tablespoons extra virgin olive oil
1 tablespoon minced garlic
3 bay leaves, crumbled
1 tablespoon fresh marjoram or oregano leaves, or 1 teaspoon dried oregano
Juice of one lemon
Lemon wedges or ground sumac (available in Middle Eastern stores)
Salt and pepper to taste!.
1!. Peel and chop one onion, and combine it in a large bowl with oil, lemon juice, garlic, salt, pepper, bay leaves and marjoram or oregano!. Taste, and adjust the seasoning!. Marinate the chicken in this mixture for at least 30 few minutes, preferably overnight covered in a refrigerator!.
2!. If using wooden skewers, soak them in water to cover for a few minutes!. Cut remaining onion (peeled) into quarters, then separate it into large pieces!. Thread chicken and onion alternately onto skewers, leaving a little space between pieces!.
3!. Grill at a medium heat, turning as each side browns, and brushing with the remaining marinade, for about 12 to 15 minutes or until the chicken is cooked through!. Serve with lemon wedges or sprinkle with a bit of sumac!. Www@FoodAQ@Com
minced lamb, corriander, cumin and a squeeze of lemon juice!.Www@FoodAQ@Com