Kebab with Roasted Tomato (Alti Ezmeli Kebap)

Kofte Ingredients:
500 gr medium ground beef
Salt
Pepper

4 large tomatoes, washed, cut in half
4 cubanelle peppers, washed, cut in half, discard the seeds
Salt
Pepper

Knead the kofte ingredients in a large bowl for about 5 minutes. Keep it in the fridge for 10 minutes. Take a fist-sized ball and skewer it to start from the tip of skewer. Squeeze and flat it on the skewer going back slowly, as shown in the picture.

Preheat your barbecue or oven (grill). Place the skewers and the tomatoes and Cubanelle peppers on the rack. Make sure to turn the skewers so that all sides of the meat are cooked equally which should take 4 to 5 minutes.

Peel the roasted tomatoes and peppers. Mash the tomato and place it on the service plate. Sprinkle some salt and pepper all over it. Place Kofte and cubanelle peppers on it. Serve it with Pide.

4 servings

* You can also make this kebap with beef chunks instead of kofte.

Chop Shish (Çöp Şiş)

Lamb, as much as you want, cut in small pieces
Cubanelle pepper
Red Bell pepper
Onion, cut in 6
Salt
Pepper

Season the lamb cubes with salt and pepper. Arrange the lamb cubes on the skewers.

Preheat your barbecue or oven (grill/broil). Place the skewers on the rack and cook each side for about 4-5 minutes. Flip them 2-3 times while they cook.

Serve Chop Shish with grilled peppers and onion. You may also serve Chop Shish on several skewers inside a half of Turkish bread.

* Dip the wood skewers in water first to prevent burning.

Gardener Kebab (Bahcivan Kebabi)

150 gr lamb, in cubes
1 cup + 1 cup hot water
1 small onion, cut in four or 4 pearl onion
1-2 garlic clove, sliced
2 tbsp butter
1 small carrot, peeled, cut in sliced
1/2 cup sweet peas, frozen
1 small zucchini, removed the seeds, cut in bite size
1/2 cubanelle pepper, cut in bite size
1/2 red bell pepper, cut in bite size
1 large tomato, peeled, cut in diced
2 tbsp crushed tomato, in can
Salt
Pepper

2 tbsp dill, chopped

Cook the lamb cubes with their own juice in a medium size pot. Then add 1 cup hot water and cook on low heat until the lamb pieces are tender. Then add the onion, saute for about 4-5 minutes. Add the garlic and when the smell comes out, add the rest of the ingredients with 1 cup hot water except dill. Cover the lid halfway. Cook for about 20 minutes on a little bit under medium heat.

If it necessary you can add a little bit more hot water, I didn't! Turn the heat off, sprinkle the dill all over the dish. Serve it while still hot.

2 servings

Çökertme Kebab (Bodrum)

250 beef or veal strips, I cut the strips in 2 or 3

Marinade:
1/2 cup milk
4 tbsp olive oil
1 tsp cumin
1/2 tsp paprika
Salt

2 medium sized white potatoes, cut in julien
1 cup sunflower oil

2 cubanelle peppers
6-8 cherry tomatoes

Yogurt Sauce:
1/2 cup yogurt, room temperature
1-2 garlic cloves, mashed with salt

First, fill medium sized plastic bowl halfway with water and add 1 tbsp salt in it. Soak the potato slices in it for about 20 minutes. Heat up the liquid oil in a frying pan. Drain the potatoes, but don't rinse them and dry with a paper towel. When the oil heats up, fry the potatoes until golden brown. Afterwards, place on a paper towel to soak up any extra oil.

Marinate the beef strips for about 4 hours or overnight in the fridge in a container with a lid. Bring the beef to room temperature 10 minutes before cooking. Heat up the Teflon pan. Than put the beef strips in it. Cook until the beef is tender. Season the beef with salt and pepper, turn the heat off.

Meanwhile saute the peppers and tomatoes with the butter for about 5-6 minutes in the pan.

Place the fried potatoes on a service plate. Arrange the cooked beef on them. Garnish with peppers and tomatoes. Put the Yogurt Sauce on top and serve while still warm.

2 servings.

Resep Kebab Turki Original

The true gourmet will tell you that when it comes to flavor, variety and sheer taste, there is nothing to beat the good, old-fashioned meat, be it mutton or lamb, veal or pork.

The challenge is to cook it in ways that enhance the goodness of the meat while cutting down on oil and fat. Selecting the right cut, combining the meat with greens and vegetables, using the grill instead of the frying pan, can all help to make it a healthy and nourishing part of your meal.

The recipes featured in this section showcase a fabulous variety of meat and kebabs dishes of the Asian region.

Melt-in-the-mouth kebabs, delectable curries and fragrant biryanis from every corner of Asia serves up the most amazing meal.

Iskender Kebab with Meatballs
(Kofteli Iskender Kebap)
Iskender Kebab with Meatballs
Inegol Kofte made from 500 gr medium ground veal

4 pieces of Asian Nan Pita bread or plain pide
or:
6 slice of Turkish or French bread, cut in bite size cubes

Garnish:
1 cup tomato paste, heated up with a few tbs of water
(or use canned crushed tomatoes)
2 tbsp butter
Turkish yogurt, plain, room temperature

First, fry the meatballs in a Teflon pan without oil. Then, place them over the pita or bread bread pieces. Pour the tomato sauce on top and place a few spoons of yogurt on the side. Lastly, melt the butter in a small pan. When it starts bubbling, pour over the tomato sauce.

Serve Iskender Kebab while still hot with roasted and peeled Cubanelle peppers by the side.

4 servings.