Turkish KebabsTheWorldWideGourmet.com
Nutritional values
per 100 g
per portion
Energy:174.9 kcal
Proteins:11.6 g
Fats:12.4 g
Carbohydrate:4 g
Fibers:0.9 g
Sugar:1.5 g
Cholesterol:42.1 mg
Sodium:40.4 mg
Calcium:25.5 mg
Energy:287 kcal
Proteins:19.1 g
Fats:20.3 g
Carbohydrate:6.6 g
Fibers:1.4 g
Sugar:2.5 g
Cholesterol:69 mg
Sodium:66.2 mg
Calcium:41.8 mg
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INGREDIENTS
For 4 serving(s)
Quantity
Weight/Volume
Unit
Ingredient
200
g
ground lamb shoulder
200
g
lean ground beef
1
sprigs of parsley
2
onions, finely chopped
2
cloves of garlic, peeled and crushed
2.5
ml
cinnamon
15
ml
vegetable oil
salt and pepper
METHOD
- Combine the ground lamb and beef.
- Wash the parsley, remove the stems and chop the leaves.
- Place the meat in a bowl. Add the parsley, onion, garlic, spices, salt and pepper.
- Mix well with your hands until well-combined.
- Divide the mixture into 8 portions.
- Oil 4 skewers. Form two cigar-shaped portions around each skewer - for a tapas version, use 8 skewers.
- Place the kebabs over the coals and cook for approximately 3 minutes on each side.
WINE SUGGESTIONS
Cabernet-Sauvignon
Zinfandel
Merlot
CHEF'S NOTES
Originally from the city of Adana in the southeastern part of the country, these spiced ground meat kebabs are very popular in Turkey. Traditionally presented on a big platter lined with mint, dill, arugula and onions, they are a delicious treat.
If you don't have a barbecue, broil the kebabs in the oven, placing the rack at the 3/4 position in the oven instead of directly under the heat. Place a pan under the kebabs to collect the cooking juices.
