5 Best Turkish BBQ Recipes | Kofte, Chicken, Lamb Shish Kebab, Grilled Vegetables, Halloumi & Salad
Spring is finally here. It is the ideal time for outdoor activities picnics and gatherings. Almost every culture has a celebrated barbeque-like tradition where large masses of people get together and dine outside enjoying each other's company. Turkish barbeque tradition is called Mangal. Even though it seems like the star of the show here is always some type of meat we didn't forget about our vegetarian and vegan friends here. We have a delicious grilled veggie salad recipe for you guys as well. As descendants of kebap culture our style barbeque has influences from Turkish kebaps in the form of marinades for our chicken and şiş kebaps and spices used in our classic meatball’s recipe. We are quite proud of our Mangal and if you give it a try our way, we are sure you would not regret it. So, let's barbeque! Get together with our friends and family and enjoy these yummy recipes together. Afiyet olsun!
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Chicken
1 kg chicken, wing and boneless thigh mixed
6 cloves of garlic, pureed
1.5 teaspoons of tomato paste, alternatively add some tomato puree
1 teaspoon of red pepper paste, alternatively add red pepper or sriracha sauce
¾ cup of kefir
1,5 teaspoons of cumin
1 teaspoon red pepper flake
1.5 teaspoons of black pepper
1 teaspoon of salt
3-4 sprigs of fresh thyme
2 pinches of sugar, alternatively 1 tablespoon molasses
Lavash
● Mix the tomato and the red pepper paste in a bowl.
● Add the garlic puree, kefir. Kefir not only adds an incredible flavor when marinating the chicken and meat, but also works very well because it is acidic and probiotic if you don't have much time.
● Season with cumin, red pepper flakes, black pepper, salt, fresh thyme and sugar and give it a nice toss.
● Coat the chicken with the marinade and let it sit at least for four hours better if it waits overnight.
● Then place the chicken on the barbecue. Flip when one side starts to turn brown. Try not to turn the meat before getting good grill marks.
● Before you take it from the barbecue, put lavash on them and both warm the lavash and absorb the delicious oil and water that will drip onto the barbecue into your bread.
● Your little feast is ready when you place the cooked chicken like Turkish delight on the lavash
Köfte
500 gr minced meat (you can use beef, lamb or mutton, whichever you like is fine)
1 large onion, halved
8 handfuls of breadcrumbs, crusts removed, (alternatively, 8 slices of bread works great as well)
1 teaspoon baking soda or baking powder
1 teaspoon salt
1 teaspoon freshly ground black pepper
2 teaspoon butter (skip butter if your meat is fatty)
To garnish:
Tomato, halved
Green pepper
Onion, halved
● To prepare the köfte, add the breadcrumbs or slices and onion in a food processor and pulse for 30 seconds.
● Add in the minced meat, baking soda, butter, salt and black pepper. Continue to pulse until it becomes a paste.
● Wet your hands and shape the mixture into flat round patties. Press your fingers on each patty to increase the surface area. More surface area means more Maillard reaction, and it means more flavour!
● Heat a cast iron pan and place six patties in it and cook on medium heat.
● Flip every Köfte several times while cooking. Add the tomatoes and peppers into the pan.
● While they are cooking mix the butter with hot water and score the flat bread.
● Remove the köfte from heat and pour the half of the water and butter mixture in the pan. Right after, put in the bread as well. This way, bread will soak up the all the flavours and become more and more tasty. Repeat the same for the other patties.
● Place the bread in a dish and serve the köfte on it. Enjoy your amazing köfte with pickles or yogurt.
Turkish Lamb Shish Kebab
500 g lamb loin, cut into cubes
250-300 g tail fat, cut into cubes
1 onion, pureed
3 tablespoons of kefir, alternatively use yoghurt or milk
1 teaspoon of salt
½ teaspoon of red pepper flakes
½ teaspoon oregano
To garnish,
Tomato
Green pepper
Onion
● To make the marinade, sieve the onion on the meat to use its juice.
● Add the kefir, salt, red pepper flakes and oregano and let it sit for at least two hours or overnight.
● Thread your lamb pieces and tail fat cubes one by one onto the skewers.
● Now, it is grilling time. Grill your shish kebab for about 12-13 minutes, cook each side.
● Then, place cooked skewers onto a serving dish with garnishes and serve hot.
2 Minute Kebab Shop CHILLI SAUCE that stopped me getting beaten up
Takeaway style Kebab Shop chilli sauce that you can make easily at home. Pretty clever idea when it means you won't have to anxiously wait in line at a late night takeaway - while a large fellow with murderous intent stares at you aggressively. This goes with everything, not just kebabs. When I'm feeling adventurous I even pour it on some pasta or noodles for a quick dinner. Either way though you'll never get hit around the face and neck again if you make this....probably.
Full takeaway chili sauce recipe:
1 medium onion
2 tablespoons olive oil
2 cloves garlic
1 heaped tablespoon of tomato puree
3/4 tsp salt
1/2 tsp sugar
2 tsps white vinegar or lemon juice
1 standard sized tin of chopped tomatoes
Chilies of choice
Enjoy!
Homemade Kebab recipe:
Homemade Turkish Kebab bread recipe:
#theteessidechef #kebabshop #chilisauce #whoareyoulookingat
How To make Lamb and red pepper kebabs with minted potato salad and lemon feta dressing
Our How To video showcases: New Zealand Lamb and red pepper kebabs with minted potato salad and lemon feta dressing for the perfect summer BBQ
With summer on the way it's time to start thinking about barbecue season but with the weather being so unpredictable you never know how safe your barbecue will be from those pesky showers.
Luckily Peter Gordon has created a delicious recipe of New Zealand Lamb and red pepper kebabs for the perfect summer BBQ, whether you end up cooking indoors or out!
Peter Gordon is renowned for his culinary philosophy, and is famous for his unique fusion cooking style which focuses on the best quality and tastiest ingredients, no matter where they originate from. Peter happily mixes flavours from Asia through to the Middle East, the Mediterranean and Europe, along with his native New Zealand. He owns restaurants in London and New Zealand.
Just follow Peter's handy hints and for a barbecue recipe that can be made come rain or shine.
For more hints and tips on how to cook lamb, go to
AUTHENTIC TURKISH COOKING TECHNIQUE: “DOLMA” ???? | Stuffed Bell Peppers Recipe ????????
Today our topic is the anatomy of dolma. I really think and believe that dolma represents our society. It is collectivistic and there are many parts which make dolma beautiful. Rice, meat, onion, garlic, spices, tomato, herbs, fat, oil… all has a different role and when they come together to become dolma, the sum becomes more than its parts! You've probably seen and made more than one dolma in different ways. However, I would like to explain to you in detail what the Turkish style of dolma is using a simple delicious stuffed bell pepper. Thus, when you want to make another type of dolma, you can use this technique to make your own one with your ingredients.
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Turkish Style Stuffed Bell Peppers
Servings: 10
Difficulty: Easy
Prep time: 20 minutes
Cooking time: 55 minutes
20 green bell peppers
1 teaspoon salt
1 teaspoon sugar
For the stuffing,
200 g minced meat
1.5 large onion, grated
1 tablespoon salt
4 cloves garlic, pureed
100 ml tomato puree, 1/3 cup + 1 heaping tablespoon
1 tablespoon pepper paste
4 tomatoes
1/2 teaspoon cumin
1/2 teaspoon allspice
1/2 teaspoon black pepper
2 tablespoons butter
100 ml olive oil, 1/3 cup + 1 heaping tablespoon
12 spring parsley, finely chopped
2 spring fresh mint, finely chopped
250 g rice, 1 +1/4 cups
For the sauce
500 ml hot water, 2 cups
1 tablespoon butter
100 ml tomato puree, 1/3 cup + 1 heaping tablespoon
1 tablespoon tomato paste, increase tomato puree to 200 ml if you don’t have paste
1 teaspoon salt
1/2 teaspoon black pepper
2 pinches of sugar
3 tablespoons olive oil
· Remove the stems of the bell peppers by pressing your thumb down gently and take out the extra seeds. Thus, you will have a perfect hole for stuffing.
· Mix the sugar and salt and rub inside of the peppers with the mixture to explode the cells so that flavours of the stuffing mixture will get into the skin of the pepper.
· Cut the sides of the tomatoes and set aside to use them as lids. Grate the rest of the tomatoes for stuffing mixture.
· Soak the rice into water for 15 minutes.
· Combine the minced meat with the onion, salt, garlic and knead it.
· Add the tomato puree, pepper paste, grated tomatoes, olive oil, butter, black pepper, cumin, and allspice.
· Then add the rice, parsley and fresh mint and mix until all the ingredients are combined.
· To make the sauce, mix the hot water, butter, tomato puree, tomato paste, salt, black pepper, sugar, and olive oil in a beaker.
· Add 200 ml sauce to stuffing mixture to make it juicier and tastier.
· With a teaspoon fill each pepper with the stuffing. Make sure that you don’t overfill your peppers. Rice should have enough space to expand while it cooks. Close the peppers with the tomato lids.
· After filling the peppers place them tightly into a large, shallow, and oven-safe pot.
· Pour the tomato sauce on peppers, cover with the lid, and start to cook it on high heat until it boils. Then turn the heat on low and cook for 25 minutes.
· After 25 minutes, take the lid and place the pot into the oven, a little higher than the middle rack. Bake at 200C (392F) on upper and lower heat with fan for 30 minutes until partially browned. Your great Turkish dolma is ready to dig in. I strongly recommend serving with yoghurt.
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Garlic Greek Yogurt Dressing for Döner Kebab - How To Make a Yogurt Sauce for Kebab - Recipe # 52
The perfect recipe for a garlic dressing, which is perfect for a durum kebab or döner. Click the video to learn how to make it! It is highly simple...
Ingredients:
4 topped tbsp of greek yogurt
2 tbsp of water
2-3 cloves of garlic (depending on your taste)
1 tsp of sugar
lemon juice - just a squeeze
1/2 tsp of chili flakes
salt and pepper after taste
Try serving it with:
Homemade beef kebab:
Lamb Shawarma:
Falafels:
Falafel burger:
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Music:
Title: Grange Party
Artist: Huma-Huma
Album: YouTube Royalty Free Music
You Can Make Kebab at Home Easily ????Pistachio Shish Kebab Over Alinazik
I have realized that I haven’t made kebab for you for a while. Therefore, today I would like to make my favourite kebab combo which is Pistachio kebab served over a bed of Alinazik (eggplant mixed with yoghurt), as well as tips for making the perfect kebab at home!
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Pistachio Kebab
400 g single ground veal meat, rib or plate (for a more traditional kebap use 240 g veal+ 160g lamb)
1 tablespoon animal fat, skip if using lamb
1 medium onion
2 cloves of garlic
1 teaspoon salt
1 teaspoon black pepper
Half teaspoon red pepper flakes
A good handful of ground pistachio
A handful of pistachio, chopped, raw and shelled (you can find via the Amazon link above)
Alinazik, Charcoaled Aubergines with Yoghurt and Garlic
(Double the ingredients if serving all kebabs with Alinazik)
4 aubergines
4 cloves of garlic
2 tablespoons butter
4 tablespoons yoghurt
Salt, to taste
Red pepper flakes
Ground pistachio, to serve
Alternative serving,
Green Peppers
Tomatoes
Lavash
Onion with sumac
• To make the Alinazik, prick the aubergines with a knife. Since there is air in the aubergines they can burst when heated. This step is going to prevent that.
• If using a gas burner, place the eggplants directly over the heat. You can place them on a rack as well. It will make it easier to turn the aubergines but will take a little more time to cook.
• Cook until aubergines are completely tender and charred, turning occasionally. They will be cooked in 10-15 minutes. Check near the stem and bottom ends to see if they are done.
• If using an oven, Heat your oven to 250 C (480 F) on grill mode. Lay down the aubergines on a tray and place the tray into the oven. Position the tray in the second shelf from the top. Cook until aubergines are completely tender and charred, turning occasionally. They will be cooked in around 20-25 minutes. Check near the stem and bottom ends to see if they are done.
• Place the cooked aubergines in a large bowl and cover with a plate. Let them sweat for a couple of minutes. This will make it much easier to peel.
• Peel all the aubergines and chop the flesh with the garlic.
• Add the butter into a pan and melt it.
• After it melts add the aubergines and sauté for a minute.
• Then add the sauteed aubergines into the yoghurt and mix well. Alinazik is ready to serve. It is even perfect by itself.
• To make the kebab, put the metal skewer into freezer for a while before you use. It helps the kebab stick on the skewers easily. If using wooden skewers soak them in water for an hour to prevent burning.
• Place the onion and the garlic in a food processor and pulse 4 to 5 times. Be careful to pulse and not to chop continuously in order to prevent the onions from turning into a puree. This way, you will have finely diced onions that are still juicy inside.
• Combine the meat and the onion in a bowl.
• Season with salt, black pepper, red pepper flakes and add pistachios. Mix them well but don’t over-knead.
• Divide the mixture in four parts and mold each part onto separate skewers. Slowly push the meat mixture from top to the bottom with your fingers.
• Leave 4-5 cm gaps from the top and the bottom of the skewer. If the meat mixture separates from the skewer, place it in freezer for 15 minutes. Wetting your hands with cold water will help prevent stickiness.
• Kebab traditionally cooks on the barbecue, but I have a technique for you to create the same great taste at home using a cast iron pan. Heat your cast iron pan on high heat.
• When the pan is hot, place your skewers on the sides of the pan without touching any part touching the bottom. This way, the heat from the pan will cook them.
• Flip the skewers regularly and cook for 8-10 minutes. Add the tomatoes and peppers to the pan and roast to serve along.
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