Sis Kebabi

Sis Kebabi Recipe From Turkey: Lamb, Onions, Milk, and More

Region / culture: Turkey | Preparation time: 24 hours | Cooking time: 6-8 minutes | Servings: 4

Introduction

Sis Kebabi is a traditional Turkish dish made with marinated lamb meat, vegetables, and a blend of spices. This flavorful and aromatic dish is typically grilled to perfection, resulting in tender and juicy kebabs that are perfect for any occasion.

History

Sis Kebabi has been a popular dish in Turkish cuisine for centuries. It is believed to have originated in the Middle East and has since spread to various parts of the world. The name "Sis Kebabi" translates to "skewered kebab," which refers to the method of cooking the meat and vegetables on skewers over an open flame.

Ingredients

1 kg boneless lamb leg
3 medium size onions (200 g)
0.5 cup milk (100 g)
0.25 cup olive oil (50 g)
2 tbsp tomato paste (20 g)
2 tsp salt (12 g)
0.5 tsp black pepper (3 g)
3 medium size tomatoes (300 g)
6 medium size green peppers (75 g)

How to prepare

Cut the meat into 2 cm cubes. Peel, wash, and grate the onions. Drain the juice and mix it well with milk, olive oil, tomato paste, salt, and black pepper. Refrigerate the meat in this mixture for 24 hours. Wash the vegetables and remove the stems from the peppers. Chop the peppers into 2 cm thick slices and the tomatoes into 2 cm cubes. Thread the meat, peppers, and tomatoes alternately onto skewers. Grill each side over charcoal fire or in an electric grill for 3–4 minutes, turning until all sides are grilled.

Variations

Substitute lamb with chicken or beef for a different flavor profile.
Add additional spices such as cumin, paprika, or sumac for a more complex taste.

Cooking Tips & Tricks

Marinate the meat for at least 24 hours to allow the flavors to fully develop.

- Use a combination of lamb leg meat and vegetables for a well-balanced kebab.

- Soak wooden skewers in water for at least 30 minutes before threading the meat and vegetables to prevent them from burning on the grill.

- Grill the kebabs over medium-high heat for the perfect charred exterior and juicy interior.

Serving Suggestions

Serve Sis Kebabi with a side of rice pilaf, grilled vegetables, and a dollop of yogurt sauce for a complete meal.

Cooking Techniques

Grilling over charcoal fire or in an electric grill is the traditional method for cooking Sis Kebabi.

Ingredient Substitutions

Use chicken or beef instead of lamb for a different variation of the dish.

- Substitute olive oil with vegetable oil for a milder flavor.

Make Ahead Tips

Marinate the meat and vegetables ahead of time and store in the refrigerator for up to 24 hours before grilling.

Presentation Ideas

Serve Sis Kebabi on a platter with fresh herbs, lemon wedges, and pita bread for a beautiful presentation.

Pairing Recommendations

Pair Sis Kebabi with a light and refreshing salad, such as a Mediterranean salad or tabbouleh.

Storage and Reheating Instructions

Store any leftover Sis Kebabi in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until heated through.

Nutrition Information

Calories per serving

300 per serving

Carbohydrates

10g per serving

Fats

15g per serving

Proteins

30g per serving

Vitamins and minerals

Sis Kebabi is a good source of iron, vitamin C, and potassium.

Alergens

Contains dairy (milk)

Summary

Sis Kebabi is a well-rounded dish that provides a good balance of carbohydrates, fats, proteins, and essential vitamins and minerals.

Summary

Sis Kebabi is a delicious and flavorful dish that is perfect for grilling season. With a blend of marinated lamb meat, vegetables, and spices, this traditional Turkish kebab is sure to be a hit at your next gathering.

How did I get this recipe?

The first time I saw this recipe, it left a lasting impression on me. It was a hot summer day, and I was visiting my dear friend Fatma in her quaint little village in Turkey. As soon as I walked into her kitchen, I was greeted by the most delicious aroma wafting through the air. Fatma was busy at the stove, stirring a large pot of simmering tomato sauce, and her husband was outside grilling skewers of marinated meat over hot coals.

I watched in awe as Fatma effortlessly prepared the ingredients for what she called "Sis Kebabi," a traditional Turkish dish that has been passed down through generations in her family. She explained to me that the key to making the perfect Sis Kebabi lies in the marination process, which infuses the meat with a rich blend of spices and flavors.

As I helped Fatma skewer the marinated meat onto long metal rods, she shared with me the story of how she learned to make Sis Kebabi from her own grandmother many years ago. She told me that her grandmother used to say that cooking is an art form that should be passed down from one generation to the next, like a precious heirloom.

I was captivated by Fatma's passion for cooking and her dedication to preserving her family's culinary traditions. I knew in that moment that I wanted to learn how to make Sis Kebabi myself and carry on the legacy of this beloved dish in my own family.

After hours of marinating and grilling, the Sis Kebabi was finally ready to be served. The tender pieces of meat were infused with the flavors of garlic, cumin, and paprika, and the tomato sauce added a burst of freshness to each bite. As I took my first taste of the dish, I was transported back to Fatma's kitchen, surrounded by the warmth and love of her family.

From that day on, I made it my mission to perfect the recipe for Sis Kebabi. I experimented with different spice blends, marinating techniques, and cooking methods until I found the perfect combination that captured the essence of the dish. I sought out advice from other seasoned cooks in my community, and I even traveled to different regions of Turkey to learn from local chefs who specialized in traditional cuisine.

Over the years, I have refined my recipe for Sis Kebabi, adding my own personal touch to the classic dish. I have shared it with friends and family members, who have all raved about its delicious flavor and authentic taste. Each time I make Sis Kebabi, I am reminded of that fateful day in Fatma's kitchen and the inspiration that she sparked in me to carry on the tradition of this beloved dish.

As I sit here now, preparing a fresh batch of Sis Kebabi for my family dinner tonight, I can't help but feel grateful for the culinary journey that has brought me to this moment. The recipe for Sis Kebabi may have originated in a small village in Turkey, but it has found a home in my heart and in the hearts of those who gather around my table to savor its delicious flavors. Cooking is indeed an art form, and I am proud to be a part of the rich tapestry of culinary traditions that have been passed down through the generations.