Spicy Lamb Kabobs With Turkish Cacik Recipes

TURKISH LAMB KEBABS

Steps:

• If using a charcoal grill, open vents on bottom of grill, then light charcoal. Charcoal fire is medium-hot when you can hold your hand 5 inches above rack for 3 to 4 seconds. If using a gas grill, preheat burners on high, covered, 10 minutes, then reduce heat to moderate.
• Stir together onion, parsley, tomato, oregano, Urfa and Maras peppers, 2 tablespoons oil, and 1/4 teaspoon salt.
• Pat lamb dry, then toss with black pepper, 1 tablespoon oil, and remaining 1/2 teaspoon salt and thread 4 lamb cubes onto each skewer, leaving a little space in between cubes. Brush lavash (on both sides) with remaining 3 tablespoons oil and transfer to a platter.
• Grill lamb, covered only if using a gas grill, on lightly oiled grill rack, turning over once, until medium-rare, 6 to 8 minutes total. Transfer lamb skewers to a platter and cover with foil to keep warm.
• Grill lavash, covered only if using a gas grill, turning over once, until just heated through and lightly browned but still flexible, about 45 seconds total.
• Remove lamb from skewers and divide among pieces of lavash. Top lamb with tomato mixture and roll up lavash to enclose lamb. Serve immediately.

TURKISH KEBABS

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.

SPICY LAMB KABOBS

Steps:

• To make the marinade: Combine the marinade ingredients in a shallow, glass baking dish or plastic bag.
• Add the lamb. Refrigerate, covered 4 to 6 hours. Drain lamb; reserve marinade.
• Pour reserved marinade into a small sauce pan. Bring to boil over high heat and boil for 1 full minute.
• Arrange lamb on 4 to 6 skewers.
• Grill lamb over direct medium heat to medium doneness, about 10 minutes, turning and basting with the reserved marinade once halfway through grilling time.

SPICY LAMB KABOBS

Steps:

• Peel cucumber and remove seeds. Place cucumber in a food processor; cover and process until finely chopped. Remove half of cucumber; set aside. Process remaining cucumber until pureed. Combine pureed cucumber and reserved cucumber; stir in the sour cream, lemon juice and seasonings. Refrigerate for at least 1 hour., In a small bowl, combine the first 7 kabob ingredients. Pour 1-1/2 cups marinade into a shallow dish; add the lamb and turn to coat. Cover and refrigerate for at least 1 hour. Cover and refrigerate remaining marinade for basting., Drain and discard marinade. On 8 metal or soaked wooden skewers, alternately thread lamb, pineapple and tomatoes., In a large bowl, combine the lettuces, onions, tomato, sprouts, grapes and walnuts; sprinkle with cheese. Set aside., Grill kabobs, covered, over medium heat for 5-6 minutes on each side or until lamb reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), basting frequently with reserved marinade., Beat butter and honey until blended; brush over pitas. Serve with kabobs, salad and sauce.