Binnur's Turkish Cookbook

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Thursday, July 19, 2007

Turkish Shish Kebab

(Sis Kebap)

Turkish Shish Kebab
500 gr lamb, cut in medium sized cubes

Marinade:
50 ml milk
3 tbsp extra virgin olive oil
1 small onion, grated
Salt
Pepper

3 tomatoes, cut in half
3 cubanelle peppers, cut in half, seeds discarded
1 onion, peeled, cut in 8s

Pour all the marinade ingredients all over the lamb cubes and toss. Place into a glass bowl. Cover it with plastic wrap and allow it to marinate overnight in the fridge. The following day let it sit at room temperature for 1 hour before cooking.

Arrange lamb cubes on the skewers. Make 2 skewers for 1 serving. Preheat your barbecue or oven (grill). Place the skewers on the rack along with the peppers, tomato halves (inside up) and onion. Make sure to turn the skewers so that all sides of the lamb are cooked equally for a total 10 minutes.

Makes 3 servings.

Meal Ideas:
- Ezo Gelin Pilaf, Stuffed Mushrooms and Mastic Pudding.

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13 Comments:

At 3:35 PM, Anonymous Anonymous said...

Merhaba & my sincere wishes hoping your summer is going well.

What can I say, if we lived closer I would be in your kitchen every day or in your backyard devoring your kebabs. :) :).

Joking aside, I'm about to be gifted with lots of fresh figs. The green kind. It's truly a miracle, I've discovered 2 fig trees in my neighborhood. If I could find a way, I would really send you some. Do you happen to have any recipes for maiking candied figs & fresh incir receli?

Take care & all the best,

Gulacti

 
At 12:04 PM, Blogger Binnur said...

Merhaba Gulacti,
Weather is like syrup this year here...walking every day to save some for the winter. I wish we could be closer to each other, then, we would have kebab and put on a lot of weight:))
Last week I was in the kitchen doing so many kinds of jams with fresh fruits except fig...
When you peel the figs you should wear plastic gloves to prevent colouring of your fingers. Make a hole using toothpick from the top to the bottom. Then boil and drain at least 4 times to get rid of the bitterness. Bring to boil sugar, water, lemon juice and lemon zest and add squeezed figs in it. If you can find "Limon Tuzu" add into the jam 10 minutes before you turn the heat off, it may become crystallized within a few weeks.
Hugs,
Binnur

 
At 7:40 AM, Anonymous Anonymous said...

Hi Binnur,
I love your website. Thank you for sharing your wonderful recipes. Just a quick question, I saw my friend marinate the shish with yoghurt but can,t think what else she added and how long it was marinated for. Please could you let me know. Many thanks.

 
At 9:32 AM, Blogger Binnur said...

Hi,
I've already posted Chicken Shish Kebab. Please use google search box or the sections in my site to find the recipe you ask for:)

 
At 4:25 PM, Anonymous Anonymous said...

Hello, I have a question about a table etiquiette. Because Im not sure how to eat shish kebabs. would it be ok to eat them directly from a skewer?

 
At 7:02 PM, Blogger Binnur said...

Hi,
It is usually eaten by separating the kebabs from the skewer by a fork and warped by pide.

 
At 11:40 AM, Anonymous Anonymous said...

Thank you for an answer. So it's the same as in eastern-europe, in more formal meetings, the meat is separated with a fork and later eaten by a fork and a knife.At less formal gatherings directly from a stick:)here shish kebabs are known by the name shashlyk and always have vegetables (like onion and peppers)between the meat.They are very popular through summer and everyone love them!

 
At 2:27 PM, Blogger Nikolai Kozarski said...

Just to let you know, I used this recipe the other day. Instead of lamb, I had put beef - worked perfectly well, it was so tender. I combined it with your lavash bread recipe (courtesy of my wife) and the Bostana salad, which has the same ingredients as the Shopska salad in Bulgaria, but has crushed red pepper in it and is chopped in a lot smaller pieces, which makes it... cute :) Anyway, we washed this food in with some Bulgarian rakia, wine and beers. Thank you, Binnur, you've got a fan here.

 
At 7:16 PM, Blogger Binnur said...

Thank you Nikolai:)
Kebap, bostana, raki, wine and beer...hmm, delicious!

 
At 4:28 PM, Anonymous Anonymous said...

Hello Binnur,

I have recently had a shish kebap in a restaurant which was previously marinated in a rich, red marinade before being barbecued. Do you know whether this is authentic or what it is called? Thanks :)

 
At 3:11 PM, Blogger Binnur said...

Hi,
I think the marinade contains some pomogranate juice or paste due to its colour:)

 
At 1:39 PM, Anonymous Anonymous said...

Would this ever be used for Beef rather than lamb? i know lamb is traditional but just wondering.

 
At 4:57 PM, Blogger Binnur said...

Sure, you can use the beef instead of lamb:)

 

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