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Turkish kebab. That is, pieces of meat fried on a spit (in translation, the spit is "shish"). Mixed with meat (it can be lamb, beef, chicken), vegetables such as sweet peppers and tomatoes are fried. All together is then served on a freshly baked flatbread.
It takes at least 10-12 hours to marinate such a kebab so that it is really tasty. So the meat will become more tender, and spices will additionally make it delicious. Marinade is prepared in different ways, depending on local traditions. It can be yogurt seasoned with various spices or a mixture of milk and vegetable oil. The simplest marinade is a mixture of water with lemon juice and spices.
Shish kebab in Turkish
This type of shish kebab is served with pickled onions. To prepare it, you need to take lamb and a little chicken. If there is no lamb, then take beef. It must be properly marinated (at least 12 hours) so that it is more tender. But, if there is no time for this, then the meat covered with spices should be properly stirred in a bowl. It is crushed by hands so that it is soaked with all the spices, juices and becomes more tender.
For kebab:
beef - 1 kg;
kurdyuk - 200-300 g;
onion - 2 pieces;
vegetable oil;
favorite spices and spices;
salt.
For pickled onions:
onion (preferably red) - 4-5 onions;
sumac;
olive oil;
lots of onions.
Recipe:
To cook a real shish kebab in Turkish, you will need not only meat, but also mutton fat, that is, a chicken. It is cut into neat small checkers to be strung on a skewer alternately with meat.
Meat is cut into kebabs in any way convenient for you. If the pieces are bulky, you need to make sure that they are not too thick.
To prepare the marinade, you need to mix it in a volumetric bowl (so that the meat can fit there) grated onion, vegetable oil and spices. It is better not to add salt when marinating, otherwise, it will "pull" the liquid from the meat and deprive the shish kebab of juiciness.
The meat is stirred into the marinade together with the chopped chicken and mixed. The best option is to remove the meat to marinate in the refrigerator overnight or for 12 hours. If this is not possible, then it is thoroughly mixed for 15-20 minutes, crumpled like dough to make it softer.
To serve shish kebab, you will need pickled onions. To do this, the bulbs need to be cut into rings like on a slicer. That is, quite subtly. It is better to take red onion, it is much sweeter. To remove the remnants of bitterness, you need to salt it well. And then - rinse in cold water.
Then generously cover it with sumac, put a little sugar, salt and put it in the refrigerator so that it is properly pickled.
The marinated pieces of meat are put on skewers alternately with a chicken.
Shish kebab is fried on hot coals, constantly turning the skewer so that the meat does not burn.
Turkey does not serve shish kebab on a skewer. The meat can be removed and put on a flatbread or served on a plate and decorated with rings of pickled onions.
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