Turkish Spice Mix Recipes

TURKISH SEASONING BLEND - RECIPE

Steps:

• Combine all the herbs and spices into an airtight jar and shake to combine.
• Store in the pantry or storecupboard and use it within six months.

SHAWARMA SPICE MIX

Steps:

• Combine all spices in a bowl until you have one even color.
• Transfer to an airtight spice jar or container. Store in a cool dark place for up to 3 months.
• Add all the whole spices (not powders) to a frying pan. Toast the spices on low heat for just 3 to 4 minutes until you get a nice aroma of spices. Pro tip - roasting the spices will add another dimension of flavor but watch carefully as they can burn easily
• Remove from heat and let cool completely.Pro tip - It is important that the spices cool otherwise the heat will produce steam in the spice grinder which will reduce the shelflife of the spice mix.
• Add all the whole spices and powders to a spice grinder and blend until you have a smooth spice mix. Pro tip - blend in short burst, stirring as needed to prevent to prevent
• Transfer to an airtight spice jar or container. Store in a cool dark place for up to 6 months.

TURKISH SPICE MIX

Steps:

• Stir spices together.
• Store in an airtight jar.

TAVUK ŞIş (TURKISH CHICKEN KEBAB) RECIPE

Steps:

• Gather the ingredients.
• Pat the chicken breasts dry with paper towels.
• Cut the meat into 1-inch pieces. Set aside.
• Using the finest grater possible, grate the onion and garlic cloves over a medium bowl.
• Pour the pulp and juice into a fine mesh strainer and, using a wooden spoon, press out the juice into a medium bowl. Discard the onion and garlic pulp; reserve the juice.
• Stir together the onion-garlic juice, yogurt, oil, tomato paste, black pepper, paprika, and salt.
• Add the cubed chicken and toss to coat.
• Cover the bowl and refrigerate it for at least 4 hours, preferably overnight for maximum flavor.
• Prepare a medium (350°F to 375°F) gas or charcoal grill fire. If using bamboo skewers, soak skewers in water for 30 minutes so they don't catch fire on the grill.
• Remove the chicken pieces from the marinade and thread them onto soaked bamboo kebab skewers or metal skewers. The chunks of chicken can touch each other, but don't put them too close together to ensure they cook through. Discard any remaining marinade.
• Sprinkle the kebabs generously with salt and place on pre heated grill. Grill evenly on all sides, about 12 minutes total.
• Garnish with sumac, dried oregano, and paprika, if desired, and serve.

TURKISH SPICE MIX

Steps:

• Combine the spices in a spice mill or clean coffee grinder and grind to a powder. Store in an air-tight container.

TURKISH BAHARAT SPICE MIX

Steps:

• Mix all the ingredients and keep in a sealed jar away from light or heat.