Chef's Note about Turkish Kebab House
Originally from the city of Adana in the southeastern part of the country, these spiced ground meat kebabs are very popular in Turkey. Traditionally presented on a big platter lined with mint, dill, arugula and onions, they are a delicious treat.
If you don't have a barbecue, broil the kebabs in the oven, placing the rack at the 3/4 position in the oven instead of directly under the heat. Place a pan under the kebabs to collect the cooking juices.
Ingredients
For 4 servings
- 200 g (7 oz.) ground lamb shoulder
- 200 g (7 oz.) lean ground beef
- a few sprigs of parsley
- 2 onions, finely chopped
- 2 cloves of garlic, peeled and crushed
- 1/2 tsp. cumin
- 1/2 tsp. cinnamon
- 1 Tbsp. vegetable oil
- salt and pepper
Method
Combine the ground lamb and beef.
Wash the parsley, remove the stems and chop the leaves.
Place the meat in a bowl. Add the parsley, onion, garlic, spices, salt and pepper.
Mix well with your hands until well-combined.
Divide the mixture into 8 portions.
Oil 4 skewers. Form two cigar-shaped portions around each skewer - for a tapas version, use 8 skewers.
Place the kebabs over the coals and cook for approximately 3 minutes on each side.
I hope you'll enjoy our Turkish Kebab House.
