Friday, August 7, 2009

Kababs- 6 variations

Different Kabobs!!!!!!!

Sis Kebabi (Turkish Shish Kabob)

1 cup high quality full fat plain yoghurt
3 tbsp extra virgin olive oil
3 tbsp onion juice (grated from one medium sized onion)
salt and freshly ground pepper to taste
2 pounds boneless lamb, cut from the leg with its fat into 1/2 inch cubes
Eight 10 inch metal or wodden skewers
4 pide breads (optional of course)
1 cup cacik (optional) {this is yoghurt and cucumber sauce, recipe at end}

1. Stir together the yoghurt, olive oil, and onion juice in a glass or ceramic pan or bowl and season with salt and pepper. Add the lamb cubes, coat with the marinade, and refrigerate, covered, for 4 hours.

2. Prepare a charcoal fire and let die down a bit or preheat a gas grill for 15 minutes on low. Set the skewers in a skewer holder over the fireand grill until golden brown and succulent, turning often, about 20 minutes. Or, lacking a skewer holder, place them on the grill and grill to perfection. Serve with or on a piece of grill warmed pide bread and cacik on the side.

**Cacik** (pronounced JA-juk)

1 large cucumber, peeled, seeded, and grated
salt to taste
3 garlic cloves, mashed
2 cups thick, high quality full fat plain yoghurt
1 tbsp chopped fresh dill
3/4 tsp dried mint
1 tbsp extra virgin olive oil

1. Toss the grated cucmber with a light sprinkling of salt. Leave for 30 minutes. Drain the cucumber, squeezing out all the liquid

2. Pound the garlic in a mortar with 1 tsp salt until completely mashed. Stir the garlic into the yoghurt and beat with a fork until smooth. Stir in the cucumber, the dill, mint, and olive oil and stir until the consistence of a thick soup. Refrigerate for 1 hour and serve cold.


Lahm Mishwi (Levant Style Shish Kabob)

1 1/2 pounds boneless lamb, cut from the leg with its fat cut into 1/2 inch cubes
3 tbsp finely chopped onion
1/4 cup olive oil
1 tsp lemon juice
1 tsp baharat
black pepper to taste
1 medium sized onion (optional), quartered and layers separated
1 green bell pepper (opt) seeded, cut in half, and each half cut into eighths
8 cherry tomatoes
salt to taste
wooden or metal skewers
khubz Arabi (Arabic flatbread or even pita bread) for garnish, you can even have some finely chopped mint as garnish too

1. Place the lamb in a ceramic or glass baking dish to marinate with the chopped onion, olive oil, lemon juice, baharat, and black pepper for 2 hours in the fridge, covered.

2. Prepare the charcoal fire or gas grill for 20 minutes on medium. Skewer the lamb with the onion and green pepper pices, if using, and end it with a cherry tomato. Salt the lamb and grill until no longer mushy to the touch, about 20 minutes, turning when necessary. Serve with Arabic bread and chopped mint (or whatever u like lol)


Shashlik (Armenian lamb kabobs)

This can also be made with beef.
3 pounds boneless lamb, cut from the leg with its fat and cut into 1 inch cubes
2 cups good olive oil
2 large onions, grated
3 tbsp paprika
salt to taste

1. Toss all the ingredients together, except the salt, in a glass or ceramic pan, cover and marinate the lamb for 12 hours in the fridge.

2. Prepare the grill or gas grill for 15 minutes on medium. Skewer the pices of lamb so they dont touch each other. Salt and grill over a medium fire until golden brown, about 45 minutes, turning occasionally with tongs (time is ALWAYS approximate and to your own taste of course)


Adana Kofte (Turkish)
(spicy ground veal and lamb patties from Adana)

3/4 lb ground lamb
3/4 lb ground veal
2 tsp cayenne pepper, or more to taste
2 tsp ground coriander seeds
2 tsp ground cumin seeds
2 tsp ground black pepper
salt to taste
2 tbsp unsalted butter, cut into tiny pieces
2 pide bread
extra vrigin olive oil, melted unsalted butter, or vegetable oil for brushing
2 medium sized onions, sliced
1 tbsp sumac
finely chopped fresh parlsey leaves for garnish

1. In a large bowl, knead the lamb, veal, cayenne, coriander, cumin, pepper, salt, and butter together well, keeping your hands wet so the meat doesnt stick to them. Cover and let the mixture rest in the fridge for 1 hour.

2. Prepare the charcoal fire or preheat the gas grill on medium-low for 15 minutes. Form the meat into patties about 6 inches long and 2 inches wide. Grill until the kofte are springy to the touch, about 20 minutes, turning often.

3. Meanwhile, brush the pide bread with olive oil,melted butter, or vegetable oil, and grill or griddle for a few minutes until hot but not brittle.

4. Arrange the kofte on a serving platter or individual plates and serve with pide bread, sliced onions, a spinkle of sumac, and chopped parsley as a garnish.


Bergama Kofte (Turkish)
Bergama Style Kofte

1/2 lb ground veal
1/2 lb ground lamb
3 tbsp very finely chopped onion
1 tsp ground cumin
1 tsp ground coriander
salt and pepper to taste
olive oil
lettuce leaves for garnish
1 large red onion, sliced
Pide for garnish

1. Knead the lamb, veal, onion, cumin, coriander, salt, pepper very well and cover and let rest in the fridge for 1 hour.

2. Prepare gas or charcoal grill. Form meat into thumb sized pieces. Brush with olive oil and place on the grill. Grill on medium low, turning often until kofte are golden brown and succuclent without being mushy to the touch, about 20 minutes. Serve on lettuce leaves wth onion and pide bread.


Kafta Mishwiyya (levant style kafta kabobs)

3 lbs ground lamb, cut from neck or shoulder
3 medium sized to large onions, grated
1 cup very finely chopped fresh parsley leaves
1 tbsp baharat
2 tsp ground allspice
1 tsp ground cumin
1 tsp ground cinnamon
salt and pepper to taste
8 FLAT metal skewers
olive oil for drizzling

1/2 cup chopped parsley
5 plum tomatoes, chopped
1 large red onion, chopped
1/4 tsp ground cinnamon
1 tbsp sumac
1/4 cup finely chopped fresh mint leaves
6-8 loaves of Arabic flatbread

1. In a large bowl, knead together the lamb, onions, parsley, baharat, allspice, cumin, coriander, cinnamon, salt and pepper until well blended, using wet hands to keep from sticking. Transfer to a food processor in batches and process till the meat is smooth and pasty. Leave the meat to marinate in the fridge for 2-6 hours.

2. Preheat a gas grill for 20 minutes on low or prepare a charcoal fire and let it die down a bit. Take a handfull of meat and press it around a skewer, forming the meat so it surrounds the skewer. Moisten the meat with soem olive oil, place the skewers on the skewer holder and grill until golden brown and springy to the touch, 30-40 minutes. Keep the skewers turning, as if on a rotisserie.

3. Toss all the garnish ingredients together. Slice an Arabic bread in halfand open up the pocket. Remove the meat to the bread pocket and sprinkle on some garnish. Roll up and enjoy!!!!


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