Turkish Kebabs Food

TURKISH KEBABS

Steps:

• Place the chopped onions in a large ceramic bowl and crush with the bottom of a glass until juice is rendered and onions look translucent. Stir in 2 crushed garlic cloves, 1/2 cup olive oil, 2 tablespoons lemon juice, oregano, 1 teaspoon black pepper, turmeric, curry powder, and 1 teaspoon salt. Mix well; add the sliced beef and toss to coat. Cover the bowl with plastic wrap, and marinate in the refrigerator overnight.
• Combine the sour cream, 2 tablespoons olive oil, 1 tablespoon lemon juice, 1/2 teaspoon salt, 1/2 teaspoon black pepper, dill, and 1 crushed clove of garlic. Mix well; cover the bowl with plastic wrap and refrigerate overnight.
• Preheat the oven's broiler and set the oven rack about 6 inches from the heat source.
• Remove the meat from the marinade mixture, brushing off extra onions. Spread the slices on a baking sheet without overlapping, and salt to taste. Broil about 3 minutes per side or until browned and crispy, turning halfway through cooking.
• Divide the cooked meat between the pita breads, and drizzle with tzatziki sauce to serve.

TURKISH CHICKEN KEBABS

Steps:

• Whisk yogurt, lemon juice, olive oil, ketchup, garlic, red pepper flakes, salt, cumin, black pepper, paprika, and cinnamon together in a bowl.
• Place chicken thigh halves into the yogurt marinade and coat them thoroughly on all sides. Cover bowl with plastic wrap and refrigerate 2 to 8 hours.
• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Using 2 skewers for each kebab, thread half of the chicken thighs onto each pair of skewers making a fairly thick "log" shape.
• Place kebabs on grill. Do not try to turn them until they begin to unstick from the grill, 3 or 4 minutes. Turn kebabs and grill the other side 3 or 4 minutes; turn. Continue cooking and turning until chicken is no longer pink in the center and the juices run clear, about 6 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

TURKISH KEBABS

Steps:

• To make the marinade:
• Mix together the garlic, olive oil, tomato paste, spices, thyme, and salt and pepper to taste.
• To prepare the kebabs:
• Add the meat to the marinade and toss. Let marinate for at least 2 hours.
• Prepare a charcoal fire in an outdoor grill, switch on the gas if you have an outdoor gas grill, or preheat the broiler to high.
• Thread the meat onto 7 long skewers and the tomatoes onto an eighth one. Grill over high heat or broil 3 to 4 minutes on each side, or until the meat and tomatoes are done to your liking. Slip the meat and tomatoes off the skewers onto flatbread and serve immediately.

TURKISH KEBABS

Steps:

• Put lamb, onion and garlic in a food processer , mix untill smooth. Stir in the cumin, seasoning, parsely and mix well.
• With floured hands, shape the mixture into a sausages about 8cm / 2 1\2 inches. Placein a single layer on a plate, cover with cling film and chill in the fridge for several hours, or over night.
• To cook: thread the kebabs on to oiled skewers and brush them all over with oil. Barbecure or under a moderate grill for 10-15 mins turning once during cooking.

MOROCCAN CHICKEN OR TURKEY KEBABS (BROCHETTES) RECIPE

Steps:

• Gather the ingredients.
• Pat the pieces of chicken dry. Cut the into 3/4-inch cubes and set aside while you make the marinade.
• To make the marinade, combine the parsley, oil, lemon juice, salt, paprika, pepper, ginger, turmeric, saffron, if using, and garlic in a medium bowl or zip-top bag.
• Add the cubed chicken, and massage or stir the mixture to fully coat the meat with the marinade. Cover tightly, transfer to the refrigerator, and let marinate for several hours or up to overnight.
• Prepare a medium (350°F to 375°F) gas or charcoal grill fire, or position a rack 6 to 8 inches from the heat and turn the broiler to high. Transfer the marinated chicken to skewers. If using wooden skewers, presoak in cold water for about 20 minutes to avoid scorching on the grill. If broiling, use metal skewers and place the chicken on a large, rimmed baking sheet covered with foil.
• Cook the brochettes, turning several times until the meat is cooked through and nicely colored, 7 to 9 minutes.

TAVUK ŞIş (TURKISH CHICKEN KEBAB) RECIPE

Steps:

• Gather the ingredients.
• Pat the chicken breasts dry with paper towels.
• Cut the meat into 1-inch pieces. Set aside.
• Using the finest grater possible, grate the onion and garlic cloves over a medium bowl.
• Pour the pulp and juice into a fine mesh strainer and, using a wooden spoon, press out the juice into a medium bowl. Discard the onion and garlic pulp; reserve the juice.
• Stir together the onion-garlic juice, yogurt, oil, tomato paste, black pepper, paprika, and salt.
• Add the cubed chicken and toss to coat.
• Cover the bowl and refrigerate it for at least 4 hours, preferably overnight for maximum flavor.
• Prepare a medium (350°F to 375°F) gas or charcoal grill fire. If using bamboo skewers, soak skewers in water for 30 minutes so they don't catch fire on the grill.
• Remove the chicken pieces from the marinade and thread them onto soaked bamboo kebab skewers or metal skewers. The chunks of chicken can touch each other, but don't put them too close together to ensure they cook through. Discard any remaining marinade.
• Sprinkle the kebabs generously with salt and place on pre heated grill. Grill evenly on all sides, about 12 minutes total.
• Garnish with sumac, dried oregano, and paprika, if desired, and serve.

TURKISH KOFTA KEBABS

Steps:

• #.
• Cover eight bamboo skewers with cold water and leave them to soak.
• Put the minced chicken 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.
• Divide the mixture into eight and mould it into long sausage shapes around the drained bamboo skewers.
• heat the grilled pan and Brush the kofta with oil .and cook on medium heat.
• turning occasionally, until browned all over and cooked through.
• serve with pitta and yogurt.

TURKISH KEBABS

Steps:

• 1. In a small bowl, combine aleppo pepper, sumac, cumin, salt and pepper; whisk to blend and set aside.
• 2. In a large bowl, add lamb and onion; mix well. Add spice blend and mint; blended all the ingredients before forming 4 equal sized balls. Roll each ball into a cylinder shape of about 8-inches long. Gently slide a skewer through the middle; tighten meat around the skewer. Place on a baking sheet while doing the others. Transfer to the refrigerator for 2 hours.
• 3. Meanwhile make the sauce by combining all the ingredients. Whisk well, cover and chill until ready to serve.
• 4. About 15 minutes before taking the kebabs out of the fridge, soak onion slices in very cold water for 12 to 15 minutes to remove the bite from the raw onions. Next thread tomatoes on a skewer and take naan bread out ready for the barbecue.
• 5. Brush grates with oil and fire up the grill. When it reaches 450-500ºF, place kebabs, rotating every couple minutes, until evenly browned and slightly charred; cook for about 7-8 minutes. Remove from the BBQ and let them rest while grilling the other food.
• 6. Place flatbread and tomatoes on the barbecue, grill for 1 ½ to 2 minutes before flipping the bread and rotating the tomato skewer; cook for another 1 ½ to 2 minutes. Remove the naan bread but leave the tomatoes for a couple more minutes. Serve with sliced red onion, parsley and yogurt sauce. Makes 4 kebabs
• 7. To view this recipe on YouTube, click on this link >>>> https://www.youtube.com/watch?v=yRc8ThBo404