Turkish Kabab
Turkish kabab recipe is for all those people who love to cook something new for their families. Turkish kabab is super easy to make. This recipe for Turkish kabab is very helpful and very much illustrated. Turkish kabab has a flavor of turkey.
The people of turkey love to have beef or mutton at their dinners. Turkish kabab really fulfills their taste buds. Turkish kabab is a traditional recipe from turkey. The people of turkey call the kababs as a kebab. Turkish kabab are very nutritious because they contain healthy vegetables like eggplants, tomatoes, and onions. You can also add capsicum on the skewers of Turkish kabab.
Turkish kabab is made with chicken. You can add spices according to your taste. Turkish kabab can be served with roti and different kinds of chutneys. You can have Turkish kabab as a main course meal. Turkish kabab will taste heaven if eating without any condiment because Turkish kabab itself is very juicy and tasty. Hope you find this recipe for Turkish kabab very quick and easy to make.
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2 tablespoons extra-virgin olive oil
2 tablespoons lemon juice
1 tablespoon red chili powder
2 teaspoons tomato paste
1 teaspoon minced garlic
1 teaspoon dried oregano
1 teaspoon salt
½ teaspoon freshly ground pepper
½ teaspoon ground cumin
½ teaspoon ground coriander
¼- ½ teaspoon cayenne pepper
¼ teaspoon ground cinnamon
¼ teaspoon ground allspice
2 pounds boneless mutton, trimmed and cut into 1½-inch cubes
4 Japanese or other small eggplant cut into ½-inch rounds½ teaspoon salt
2 medium red onions, cut into 1-inch chunks
¼ cup extra-virgin olive oil
Lemon wedges for serving
How to make Turkish Kabab
METHOD:
To prepare spice paste & marinate mutton: Combine 2 tablespoons oil, lemon juice, red chili powder, tomato paste, garlic, oregano, 1 teaspoon salt, pepper, cumin, coriander, cayenne to taste, cinnamon and allspice in a medium bowl.
Transfer 2 tablespoons of the mixture to a small bowl and set aside. Add mutton to the remaining spice paste and stir until well coated. Cover and refrigerate for at least 2 hours or up to 1 day.
To prepare kebabs: Preheat a gas grill to medium-high heat or prepare a medium-high-heat fire in a charcoal grill. Lay eggplant slices on a baking sheet and sprinkle lightly with ½ teaspoon salt. Let stand for about 15 minutes. Meanwhile, thread the mutton and onion alternately onto skewers. Rinse the eggplant and pat dry with paper towels. Thread horizontally onto skewers (through the skin) so the eggplant will lie flat on the grill. Stir ¼ cup oil into the reserved spice paste in the small bowl; brush the mixture all over the eggplant. Place the mutton kebabs in the center, hotter part of the grill. Place the eggplant kebabs around the outside, cooler part of the grill. (Grill the kebabs in two batches if necessary.) Grill the mutton, turning every 2 to 3 minutes, until the meat is nicely browned on the outside, but still a little pink in the center, 10 to 12 minutes total. Grill the eggplant, turning once or twice, until soft and browned on both sides, 9 to 11 minutes total. Remove to a clean large serving platter. Serve with lemon wedges.
Posted By:
Fareed, Islamabad