TURKISH KEBABS
This is my version of Turkish kebabs which I made 'off the cuff' after searching unsuccessfully for a recipe online. The original sandwiches are made from meat that is pressed into a loaf and grilled on a rotating spit. The meat is shaved off as it gets crispy and then put into a pita sandwich. My recipe calls for thin slices of meat to be marinated and then broiled to get the same effect without a huge rotating grill. Serve in a warmed pita with goat cheese, tzatziki sauce, lettuce, tomatoes, onions, and pepperoncinis.
Provided by RACHEY638
Categories World Cuisine Recipes Middle Eastern Turkish
Time P1DT50m
Yield 6
Number Of Ingredients 18
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.
Nutrition Facts : Calories 511.8 calories, Carbohydrate 36 g, Cholesterol 33.5 mg, Fat 34.3 g, Fiber 2.4 g, Protein 15.7 g, SaturatedFat 9.4 g, Sodium 890.5 mg, Sugar 3.1 g
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.
Nutrition Facts : Calories 336 kcal, Carbohydrate 2 g, Cholesterol 145 mg, Fiber 1 g, Protein 53 g, SaturatedFat 2 g, Sodium 1188 mg, Sugar 0 g, Fat 11 g, ServingSize 8 to 10 skewers (4 servings), UnsaturatedFat 0 g
TURKEY KOFTA KABOBS
My Persian neighbor introduced me to kofta about 20 years ago. His were made of beef and I never actually got his recipe but I'm pretty good at replicating flavors and these came pretty close...and of course using turkey instead of beef makes these a lot lighter.
Provided by Susan
Categories World Cuisine Recipes Asian
Time 40m
Yield 12
Number Of Ingredients 10
Steps:
- Preheat grill for medium heat and lightly oil the grate.
- Combine ground turkey, onion, garlic, cilantro, egg, chile pepper, coriander, paprika, chili powder, and salt together in a large bowl; mix thoroughly.
- Divide turkey mixture into twelve 1/4-cup portions, roll into log-shaped ovals, and place on a baking sheet.
- Grill ovals over indirect heat on middle rack, turning occasionally, until no longer pink in the center, 25 to 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Nutrition Facts : Calories 64.6 calories, Carbohydrate 0.9 g, Cholesterol 41.5 mg, Fat 3.2 g, Fiber 0.2 g, Protein 8.1 g, SaturatedFat 0.8 g, Sodium 40.7 mg, Sugar 0.3 g
TANGY TURKEY KABOBS
Unlike traditional kabobs, these call for turkey breast slices, potatoes and apple chunks. The flavorful honey mustard salad dressing shines through in each delicious bite.
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 4 servings.
Number Of Ingredients 5
Steps:
- Place potatoes in a large saucepan and cover with water. Bring to a boil; cook for 5 minutes or until crisp-tender; drain. Meanwhile, in a small bowl, combine salad dressing and rosemary; set aside., Fold turkey strips in thirds; thread onto four metal or soaked wooden skewers alternately with potatoes and apples. , Spoon half of the dressing over kabobs. Grill, uncovered, over medium-hot heat for 5-7 minutes on each side or until is no longer pink, basting and turning occasionally with remaining dressing.
Nutrition Facts :
PERSIAN TURKEY KEBABS
This is a healthier alternative to lamb or beef kebabs using ground turkey. Of course if you prefer the meat over the turkey, please use in place and I promise great results. This is a combination of Lula and Kubidah. Delicious!!
Provided by keelyshaw
Categories Turkey Breasts
Time 40m
Yield 10 Kebabs, 8 serving(s)
Number Of Ingredients 12
Steps:
- Grate the onion and drain excess juices.
- Mix together the turkey, grated onion, egg, and remaining spices, EXCEPT the saffron threads.
- Heat a small skillet and slightly toast the saffron with pinch of salt.
- After the saffron becomes fragrant, move from heat to mortar and pestle and crush to fine powder (be careful not to burn the delicate threads).
- Add saffron to meat/spice mixture.
- Mix together until completely combined (2-3 minutes).
- Refrigerate for up to 24 hours.
- Form the mixture around metal or wooden kabab skewers (should make 8 - 10 skewers). Wet your hands in between to keep the meat from sticking. If the skewers are too hard to work with, you can simply form the kebabs without the skewers on to a lined baking sheet. Is using 99% fat free turkey this is the best option.
- Refrigerate again if the meat mixture becomes too loose and hard to work with.
- I prefer to broil these in the oven 8 minutes per side. Check after 4 minutes on first side to determine the length of your cooking.
Nutrition Facts : Calories 185.7, Fat 9.4, SaturatedFat 2.5, Cholesterol 101.5, Sodium 387.1, Carbohydrate 2, Fiber 0.4, Sugar 0.6, Protein 23.4
TURKISH KEBABS
This recipe is for classic Turkish lamb kebabs, with a marinade that includes tomato paste and a mix of spices for an intense flavor.
Provided by Anissa Helou
Categories HarperCollins HarperCollins Dinner Summer Skewer Lamb Spice Cinnamon Cumin Thyme Grill/Barbecue Grill
Yield 4 servings
Number Of Ingredients 14
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.
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- Place all of the ingredients in a large bowl and use your clean hands to mix them all together well.
- Using damp hands to prevent sticking, shape the kebabs onto long skewers. If you have large stainless steel skewers aim for one large kebab per person or use smaller skewers and aim for two per person. Cover the skewers and refrigerate for 30 minutes before cooking.
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