Turkish Shish-Kebab with Walnut Puree

Yazar on Nis 9th, 2009

Ingredients :
1 lb BBQ-quality beef or lamb, (or a mixture)
8 x skewers
2 tbl olive oil


2 x red pepper, roasted, and, seeded
1 cup walnuts, toasted
1/2 tsp cumin
1/2 tsp cayenne pepper
1 x lemon, juice of
1/4 tsp salt Method :

* Preheat the broiler or BBQ.
* Thread the meat onto the skewers and brush with oil. Sprinkle with salt and pepper and place under the broiler, 2-3 minutes on each side, depending on the type of meat you use.
* In the meantime, make the puree – combine the remaining ingredients in a food processor and blend until smooth. Serve alongside the cooked shish-kebabs.





Turkish Marinaded Kebabs i (for Meat Such As Lamb)

Ingredients :




1/4 pt Olive oil
1 lrg Onion, juice of
1 x Lemon, juice of, optional
1 tsp Ground cinnamon (up to 2)
1 tsp Paprika, optional
1 tsp Black peppercorns, crushed
2 lb Lamb, cubed Method :

* The following marinades are from The Complete Meze Table by Rosamond Man.
* To serve: sea salt, lemon wedges, finely chopped parsley
* Mix all the marinade ingredients except the salt with the meat in a large bowl and leave, covered, for 2-12 hours.
* To cook, remove the meat from the marinade and drain, skewer and grill or barbecue for about 7-10 mins, turning constantly and basting with the marinade. Sprinkle with salt and parsley and extra lemon juice, if you wish, and serve with cucumber and tomato salad and pitta bread.






Sis Kebabi (Broiled Skewered Lamb)

Ingredients : 1 lrg Onion, peeled and cut into 1/8 inch slices & separated into rings
2 tbl Olive oil
4 tbl Lemon juice, fresh
2 tbl Salt
1/2 tsp Black pepper, freshly ground
2 lb Lamb, lean boneless, prefer from the leg, trimmed of excess fat and cut into 2 inch cubes
1 lrg Tomato, firm, ripe, cut crosswise into 4 slices
1 lrg Green pepper, cut into quarters, seeded & deribbed
2 tbl Heavy cream
Method :

* Drop the onion rings into a deep bowl and sprinkle them with the olive oil, lemon juice, salt and pepper. Add the lamb and turn the pieces about with a spoon to coat them well. Marinate at room temperature for at least 2 hours, or in the refrigerator for 4 hours, turning the lamb occasionally.
* Light a layer of coals in a charcoal broiler and let them burn until a white ash appears on the surface, or preheat a stove broiler to its highest point.
* Remove the lamb from the marinade and string the cubes tightly on 3 or 4 long skewers, pressing them firmly together. Thread the tomato slices and green pepper quarters alternately on a separate skewer. If you are broiling the lamb in a stove, suspend the skewers side by side across the length of a roasting pan deep enough to allow a 1 inch space below the meat.
* Brush the meat evenly on all sides with the cream. Broil 4 inches from the heat, turning the skewers occasionally, until the vegetables brown richly and the lamb is done to your taste. For pink lamb, allow about 10 minutes; for well done lamb, which is more typical of Middle Eastern cooking, allow about 15 minutes. Watch the vegetables carefully; they will take less time to cook than the lamb and should be removed when done.
* Slide the lamb off the skewers onto heated individual plates. Serve with pilav and the broiled tomato and green pepper.







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