Turkish Shish Kebab

Turkish Shish Kebab Recipe - Authentic Lamb Kebab from Turkey

Region / culture: Turkey | Servings: 4

Introduction

Shish kebab is a popular Turkish dish that consists of marinated meat and vegetables grilled on skewers. It is a flavorful and satisfying meal that is perfect for a summer barbecue or a cozy dinner at home.

History

The origins of shish kebab can be traced back to the Middle East, where it was traditionally cooked over an open flame. The name "shish kebab" comes from the Turkish words "şiş" (skewer) and "kebap" (roasted meat), highlighting the key components of this dish.

Ingredients

2 cloves of garlic
60 ml of lemon juice
2 ml of salt
25 ml of olive oil
250 g of lamb, chicken or beef, cut into cubes
1 large green pepper, cut into squares
2 tomatoes, cut into cubes
1 large onion, cut into wedges

How to prepare

Crush the garlic using the flat side of a knife.
In a small bowl, mash the garlic and salt together until it forms a paste.
Add the lemon juice and oil, and stir well.
Add the meat and marinate it for 2 hours or overnight.
Thread the meat onto skewers, alternating with squares of pepper, cubes of tomato, and wedges of onion.
Grill the kebabs, turning the skewers to ensure all sides are cooked.

Variations

Use chicken or lamb instead of beef for a different flavor profile.
Add mushrooms, zucchini, or eggplant to the skewers for a vegetarian option.
Experiment with different marinades and spices to customize the dish to your taste.

Cooking Tips & Tricks

Marinate the meat for at least 2 hours to allow the flavors to fully develop.

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

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

Serving Suggestions

Serve Turkish Shish Kebab with a side of rice pilaf, a fresh salad, and some tzatziki sauce for a complete and satisfying meal.

Cooking Techniques

Grill the kebabs over medium-high heat for 10-12 minutes, turning occasionally, until the meat is cooked through and the vegetables are tender.

Ingredient Substitutions

Use red or yellow bell peppers instead of green peppers for a sweeter flavor.

- Substitute red onions for white onions for a milder taste.

- Use vegetable oil or melted butter instead of olive oil for a different flavor profile.

Make Ahead Tips

Prepare the marinade and marinate the meat the night before to save time on the day of cooking. You can also chop the vegetables ahead of time and store them in the refrigerator until ready to use.

Presentation Ideas

Serve Turkish Shish Kebab on a platter with a sprinkle of fresh herbs, a drizzle of olive oil, and a squeeze of lemon juice for a beautiful and appetizing presentation.

Pairing Recommendations

Pair Turkish Shish Kebab with a glass of red wine, a cold beer, or a refreshing glass of iced tea for the perfect accompaniment to this flavorful dish.

Storage and Reheating Instructions

Store any leftover Turkish Shish Kebab in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the grill until heated through.

Nutrition Information

Calories per serving

Each serving of Turkish Shish Kebab contains approximately 300 calories.

Carbohydrates

Each serving of Turkish Shish Kebab contains approximately 8 grams of carbohydrates.

Fats

Each serving of Turkish Shish Kebab contains approximately 15 grams of fats.

Proteins

Each serving of Turkish Shish Kebab contains approximately 25 grams of proteins.

Vitamins and minerals

Turkish Shish Kebab is a good source of vitamin C, vitamin B6, iron, and potassium.

Alergens

Turkish Shish Kebab contains garlic and onion, which may be allergens for some individuals.

Summary

Turkish Shish Kebab is a balanced meal that provides a good amount of protein, healthy fats, and essential vitamins and minerals.

Summary

Turkish Shish Kebab is a delicious and satisfying dish that is perfect for a summer barbecue or a cozy dinner at home. With a flavorful marinade, tender meat, and charred vegetables, this dish is sure to be a hit with family and friends.

How did I get this recipe?

I remember the sense of anticipation I felt when I first saw this recipe for Turkish Shish Kebab. It was many years ago, during one of my travels to Turkey. I had always been fascinated by the culture and cuisine of the country, and I couldn't wait to try my hand at making one of their traditional dishes.

I was staying with a local family in Istanbul, who had graciously invited me to join them for dinner one evening. As we sat down to eat, I was blown away by the delicious aroma that filled the room. The main course was a platter of succulent shish kebabs, grilled to perfection and served with a side of fluffy rice and tangy tzatziki sauce.

I couldn't contain my excitement as I asked my host for the recipe. She smiled warmly and told me that the secret to a great shish kebab lies in the marinade. She explained that the key ingredients were garlic, onion, olive oil, lemon juice, and a blend of Turkish spices. She also mentioned that the meat should be marinated for at least a few hours, or preferably overnight, to allow the flavors to fully develop.

I watched intently as she prepared the marinade, mixing the ingredients together in a large bowl before adding chunks of tender lamb meat. She then threaded the meat onto skewers, along with chunks of bell peppers, onions, and tomatoes, creating a colorful and appetizing display.

As the kebabs sizzled on the grill, I could hardly wait to taste the final result. When they were finally ready, I took my first bite and was instantly transported to a world of bold and exotic flavors. The meat was juicy and tender, with a hint of smokiness from the grill. The vegetables were perfectly charred and caramelized, adding a delightful crunch to each bite.

I knew right then and there that I had to learn how to make this dish for myself. I asked my host if she would be willing to teach me, and she graciously agreed. We spent the next few days in the kitchen, perfecting the recipe and making adjustments to suit my own taste preferences.

I learned that the key to a great shish kebab lies not only in the marinade, but also in the grilling technique. The meat should be cooked over a high heat, to achieve a nice char on the outside while keeping the inside juicy and tender. It's also important to rotate the skewers regularly, to ensure even cooking and prevent burning.

After many trials and errors, I finally mastered the art of making Turkish Shish Kebab. I added my own personal touch by serving it with a side of fragrant rice pilaf and a fresh cucumber salad. The dish became a staple in my own repertoire, and I loved sharing it with family and friends during gatherings and special occasions.

To this day, whenever I make Turkish Shish Kebab, I am reminded of that magical evening in Istanbul and the warm hospitality of my hosts. The recipe holds a special place in my heart, as it represents not only a delicious dish, but also a cherished memory of my travels and culinary adventures. I am grateful for the opportunity to learn from the best and to continue the tradition of passing down this beloved recipe to future generations.