Turkish Urfa Kebab Recipes

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URFA KEBAB



Urfa Kebab image

Provided by Turkish Foodie

Categories     Main Course

Number Of Ingredients 5

500 gr lamb ground beef
100 gr tail fat (cube cut)
2 red carmen pepper (mezzeluna cut)
3 tbsp sweet red pepper flakes
1 teaspoon salt

Steps:

  • Combine lamb ground beef and tail fat cubes by using mezzaluna knife. It will take around 30 minutes to combine lamb meat and tail fat well together.
  • Combine mezzaluna cut red carmen pepper, red sweet pepper flakes and salt with the mix and use mezzaluna knife again to combine all them well. It will take additional 10 minutes to combine all the mix well.
  • Put the kebab meat on to the skewers. (You can use water to prevent the kebab meat to stick on your hand.)
  • Place the skewers on a charcoal grill and cook around 15 minutes. While grilling, don't forget to flip the each side of the Kebab continuously to keep the tail fat's and ingredients' juice stay in the meat.

Nutrition Facts : Calories 250 kcal, ServingSize 1 serving

TURKEY KEBABS WITH URFA PEPPER



Turkey Kebabs With Urfa Pepper image

Provided by Marlena Spieler

Categories     appetizer

Time 45m

Yield 4 to 6 servings (12 patties)

Number Of Ingredients 13

1/3 cup medium-grain couscous or bulgur wheat
1 1/4 pounds ground turkey
4 cloves garlic, chopped
4 teaspoons Urfa or Aleppo chili pepper flakes, plus more as desired for sprinkling
3 scallions, thinly sliced
2 tablespoons chopped cilantro
1/2 to 1 teaspoon ground cumin, or to taste
1/2 teaspoon curry powder
4 tablespoons extra virgin olive oil, plus a little extra if needed
1/4 to 1/2 teaspoon salt, or to taste
1 head of hearts of romaine, core removed and leaves separated
Fresh mint leaves
2 lemons, quartered

Steps:

  • Combine couscous or bulgur wheat with 1/3 cup boiling water in a bowl and wait for grains to soften, 10 minutes for couscous, 15 to 20 for bulgur. Spread on plate to cool.
  • Add ground turkey, garlic, 2 teaspoons chili flakes, scallions, cilantro, cumin, curry powder, 2 tablespoons of olive oil and salt. Mix well then knead until smooth. Wet hands and form into 12 patties.
  • Heat remaining oil in a large pan until just smoking. Add patties so that there is enough space between them so they can be turned with a spatula.
  • Cook until crisp and lightly browned on each side, about 12 minutes total.
  • Arrange romaine around edge of a platter. Put patties in center and garnish with mint and lemon wedges. Sprinkle with more chili flakes, to taste. To eat, wrap a leaf of romaine around a bit of kebab, a leaf or two of mint, and a sprinkle of chili flakes and a squirt of lemon.

Nutrition Facts : @context http, Calories 275, UnsaturatedFat 12 grams, Carbohydrate 12 grams, Fat 17 grams, Fiber 2 grams, Protein 21 grams, SaturatedFat 3 grams, Sodium 208 milligrams, Sugar 1 gram, TransFat 0 grams

RECIPE FOR MINI URFA KEBAB



Recipe For Mini Urfa Kebab image

If you love grilled meats, try this recipe for Turkish 'Urfa' kebab made with ground beef at your next barbecue.

Provided by Elizabeth Taviloglu

Categories     Entree     Dinner

Time 40m

Yield 6

Number Of Ingredients 12

1 ½ pounds ground beef, 80% lean
2 plain hamburger or hot dog buns, or similar kind of soft, white bread
1 egg
3 tsp. salt
2 tsp. black pepper
2 tbsp. garlic powder
2 tbsp. onion powder
1 tbsp. cumin powder
1 tbsp. sweet paprika
1/3 cup chopped Italian parsley leaves
¼ cup chopped dill weed
25 wooden skewers

Steps:

  • Gather the ingredients.
  • Begin by placing the wooden skewers in a pan of water. Let them soak while you prepare the meat. This will prevent the exposed portions from burning while they cook on the grill.
  • Wash the parsley and dill weed and shake out the excess water. Remove the stems and save the leaves. Chop the leaves finely and put them in a large mixing bowl or a stand mixer.
  • Add the remaining ingredients. Using the dough hook attachment, turn the stand mixer on low. Let the mixer knead the ingredients together for about 20 minutes. Push the meat that runs up the sides of the bowl back into the center several times during the mixing process. This will ensure a more even mixture.
  • If you don't have a stand mixer, wear rubber gloves and knead all the ingredients together by hand for about 20 minutes.
  • When the meat mixture takes on the consistency of dough, you know it's ready. Cover the meat mixture with plastic wrap right in the mixing bowl and rest it in the refrigerator for about 30 minutes.
  • While the grill is firing up, divide the meat mixture into 25 equal parts. Holding a skewer in one hand, pick up one ball of meat with the other. By opening and closing your palm and fingers, mold the meatball along the stick to make a long narrow tube. You can taper the ends slightly if you wish so it adheres to the stick even better.
  • Place the 'kebabs' in rows on top of one another until you're ready to grill them. They only take a few minutes on each side to cook, so make sure you have the rest of your meal prepared accordingly.
  • If you're using a charcoal grill, let the coals burn down a little for a gentle, even heat. With a gas grill, let it preheat on high, then set it on a medium flame for cooking.
  • Place each skewer at a slight diagonal to the lines on the grill grate. This will give it nice sear lines where they touch the grill. Close the top and let the 'kebabs' cook for 3 to 5 minutes on one side. Using tongs, flip each one gently to the opposite diagonal to brown the other side.
  • Eat your 'Urfa' kebabs directly off the grill. For garnish, you can also grill hot green peppers and tomato wedges. Serve with potatoes, rice pilaf or bulgur wheat pilaf.

Nutrition Facts : Calories 109 kcal, Carbohydrate 9 g, Cholesterol 48 mg, Fiber 2 g, Protein 8 g, SaturatedFat 2 g, Sodium 1230 mg, Sugar 1 g, Fat 5 g, ServingSize 4 to 6 servings, UnsaturatedFat 0 g

TURKISH KEBABS



Turkish Kebabs image

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

2 large onions, chopped
2 garlic cloves, crushed
½ cup olive oil
2 tablespoons lemon juice
1 teaspoon dried oregano
1 teaspoon ground black pepper
½ teaspoon ground turmeric
1 pinch curry powder
1 teaspoon salt
1 pound beef flank steak, thinly sliced
8 ounces sour cream
2 tablespoons olive oil
1 tablespoon lemon juice
½ teaspoon salt
½ teaspoon ground black pepper
1 tablespoon chopped fresh dill
1 clove garlic, crushed
6 pita bread rounds

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

TURKISH KEBABS WITH TOMATO CHILLI SAUCE



Turkish kebabs with tomato chilli sauce image

These spicy chicken kebabs can be marinated the day before for extra flavour. Wrap in a warm flatbread and top with pickled chilli and cooling yogurt

Provided by Jennifer Joyce

Categories     Dinner, Main course, Supper

Time 35m

Number Of Ingredients 16

2 garlic cloves
200g Greek yogurt
1 lemon , juiced
2 tsp tomato purée
2 tsp chilli flakes (Aleppo are nice)
2 tsp sumac
4 chicken breasts , cut into chunks
300g baby plum tomatoes
1 thumb-sized red chilli , stem removed
2 tbsp extra virgin olive oil
1 small red onion , sliced
1 tbsp pomegranate molasses
4 Middle Eastern flatbreads
long pickled chillis (guindillas)
a handful fresh coriander
a handful fresh flat-leaf parsley

Steps:

  • Crush 1 garlic clove and mix with 3 tbsp yogurt, the lemon juice, 1 tsp tomato purée, half the spices, and some seasoning in a medium bowl. Add the chicken, toss, cover and chill in the fridge for at least 1 hr or overnight.
  • Make the chilli sauce. Put 100g of the tomatoes, the whole red chilli, the remaining spices, garlic clove and tomato purée, plus 1 tbsp olive oil, half the red onion and the pomegranate molasses in a food processor. Add some seasoning and pulse until puréed, then set aside.
  • Heat oven to 200C/180C fan/gas 6, and heat a griddle pan. Thread the chicken onto metal skewers or wooden ones that have been soaked, then wipe off the excess marinade. Skewer the remaining tomatoes on a separate skewer. Lightly oil the griddle with the remaining olive oil and brown the chicken on both sides, then transfer to a baking tray and bake in the oven for 10 mins, or until cooked through. Meanwhile, griddle the tomatoes for 1-2 mins, turning halfway through so they have griddle marks on both sides.
  • Serve the chicken and tomatoes on flatbreads with the remaining red onion, pickled chillis, the remaining Greek yogurt, parsley and coriander with the chilli sauce spooned over.

Nutrition Facts : Calories 276 calories, Fat 12 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 7 grams carbohydrates, Sugar 6 grams sugar, Fiber 2 grams fiber, Protein 34 grams protein, Sodium 0.4 milligram of sodium

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