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!
►SUBSCRIBE ► ►►
►CHECK OUT OUR TURKISH CHANNEL ► ►►
►CHECK OUT OUR TURKISH VIDEOS W/ ENGLISH SUBTITLES ► ►►
►Our Etsy Store for International Shopping:
►Our Amazon Store for UK Shopping:
►Uluslararası Alışverişler İçin Etsy Sayfamız:
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.
Turkish Chicken Wings Shish Kebab with Shepherd’s Salad
Possibly the most delicious and fun part of the chicken is wings. That's one of the favorite grilled food in Turkey and it used to be one of the cheapest cuts you could find in a butcher food. There is something so satisfying about these wings, marinated or plain, they make the perfect grill for summer BBQs. Today I'm making chargrilled chicken wings with a Turkish style marinade on kebab skewers together with a classic Turkish salad, the Shepherd's Salad (Coban Salata). Enjoy!
Please consider subscribing and help my channel to improve for better content:
Support the channel on Patreon:
Follow me on:
Instagram:
Links to some of the ingredients and equipments I use (Affiliate links*):
☕ Glass Measuring Jug 1 litre:
???? My favorite (budget) Whetstone for Knife Sharpening:
???? WÜSTHOF CLASSIC IKON 8 Inch Chef’s Knife :
???? SHI BA ZI ZUO Chinese cleaver:
???? Food Safe Black Nitrile Gloves, Box of 100:
???? Flat Kebab Skewers:
???? Square Kabob Skewers:
???? Turkish Kebab and Meat Knife 50 cm:
???? Turkish Kebab and Meat Knife 40 cm:
Ingredients:
• 1.5 kg chicken wings
• 2 tbsp plain yogurt
• 1/3 cup olive oil (1 tbsp for brushing the breads)
• 1 tbsp chili paste
• 2 cloves of garlic
• 1 tbsp paprika powder (1 tsp for brushing the breads)
• 1 tbsp (hot) chili powder (substitute for paprika powder for milder version)
• 1 tsp ground black pepper
• 1/2 tsp cumin (optional)
• 1 tsp salt
• 1 tbsp butter (optional)
• Bread, chilies and tomatoes to roast
Salad:
• 1 medium cucumber,
• 2 tomatoes,
• 1/2 onion,
• 1/2 cup chopped parsley,
• 1 tsp sumac, 1 tsp chili flakes, 1 tsp salt, ¼ cup ev olive oil, juice of 1/2 lemon
Instructions:
1. Add the paprika powder, chili powder, black pepper and cumin into a mixing bowl
2. Add ¼ cup olive oil, 1 tbsp chili paste and 2 tbsp yogurt
3. Mince the garlic with a mortar and pestle and add into the bowl
4. Whisk the mixture until everything is combined and homogenous
5. Transfer the chicken wings into the marinade, mix and nicely coat each piece with the marinade
6. Cover the bowl or transfer to a freezer bag and let it sit in the fridge for 3 - 4 hours
7. Transfer the wings back into a bowl
8. Add 1 tsp salt into the bowl and gently mix until the salt is combined
9. Prepare the grill with charcoals (or pre-heat the oven broiler to 200°C / 390°F)
10. Thread the chicken wings onto large flat skewers
11. First grill the chilies and tomatoes until the heat is medium
12. Once the charcoals are medium hot, place the skewers on the grill
13. Grill for about 20 minutes, rotating often until both sides are nicely charred and golden
14. Mix 1 tbsp olive oil with 1 tsp paprika powder
15. Brush some bread slices or flatbreads with the chili oil and roast on the charcoals
16. Place the roasted breads on a plate together with the roasted chilies and tomatoes
17. Once golden and charred on both sides, transfer the wings back to the bowl, add 1 tbsp butter
18. Cover the bowl with a lid or plate, gently shake to melt the butter and coat the wings
19. Serve the chicken wings on top of the roasted bread with the salad
Salad:
20. Dice the cucumber and the tomatoes and cut the onion into thin slices, transfer into a bowl
21. Finely chop the parsley and mix in a bowl with sumac, chili flakes, olive oil, lemon juice and salt
*Disclosure: Some of the links above are affiliate links. This means that, at zero cost to you, I will earn an affiliate commission if you click through the link and finalize a purchase.
How Authentic ADANA KEBAB is Made - Turkey's Most Famous Kebab
Adana Kebab is a unique and possibly the most famous kebab originating from one of the most famous kebab cities in the country, Adana. Authentic Adana kebab is made with ground lamb and tail fat that are hand minced together with just salt, paprika / hot red pepper flakes and sometimes with fresh red paprika pepper giving it an intense lamb flavor.
Unlike many recipes on Internet and Youtube, the authentic Adana kebab recipe does not contain any onion, garlic or any other ingredients and thus the unique and pure lamb flavor.
It's traditionally served on a platter over flatbreads, charred peppers and tomatoes, or wrapped into lavash bread along with a simple and traditional onion salad.
Full list of ingredients and instructions below in the description.
Please consider subscribing and help my channel to improve for better content:
Follow me on:
Instagram:
Ingredients:
• 500 g lamb (if possible from a male lamb - belly, ribs or top round)
• 50 - 100 g lamb tail fat (depending on the fat content of the meat)
• 1 tsp salt (about 5 g)*
• 2 tsp paprika powder (about 5 g)*
• Optional: finely chopped red paprika pepper
• Lavash or pita bread, chopped onions, tomatoes, chilies to serve
* (between 3% - 8% of the meat according to the registered recipe)
Instructions:
1. Remove the sinews and connecting tissues of the lamb and cut into smaller pieces
2. Let the meat rest in the fridge overnight and 30 min in the freezer before starting to chop
3. Depending on the fat content of the meat, add lamb tail fat by cutting into small pieces (i.e. if you are using leg of lamb instead of ribs or belly)
4. The total fat content should be between 15 – 30 %.
5. With a big cleaver or mezzaluna (use kebab knife if available), mince the meat
6. At this point, be careful not to smash the meat, just cut into smaller pieces to bring together
7. Once the meat is roughly minced, add 1 tsp salt and 2 tsp paprika
8. Optionally, chop 1 med size paprika pepper, squeeze the excess liquid and add to the mixture
9. Gently mix to combine all and chop with the knife to incorporate all ingredients
10. Divide into 120 – 150 g pieces and let the meat cool a bit in the fridge
11. Keep the skewers in the fridge to cool them down, as it helps with forming the kebabs and they will not fall down easily if both the meat mixture and the skewers are cold.
12. Wet your fingers and thread each portion onto large flat kebab skewers
Tips:
a. Keep the meat and the skewers in the freezer for 20 – 30 minutes. This way, the meat will firm up and the skewers will be cold and the threading the meat onto skewers will be easier.
b. First, thrust the skewer into the meat, and slowly push down with your fingers to evenly layer the meat on the skewer
c. Gently press with your fingers (between the thumb and middle fingers) from top to bottom to evenly distribute the meat on the skewer
d. Close the ends by sealing the meat with your fingers
e. If possible, store the skewered kebabs in a fridge while preparing the BBQ
13. Prepare the grill with charcoals and first roast the tomatoes and the chilies
14. Once the charcoal is ember and medium hot, start grilling the kebabs
15. Rotate the skewers after 30 - 60 secs, once the bottom side is slightly cooked, avoiding the meat from falling off the skewers
16. After 2 - 3minutes, once the fat starts dripping, remove the kebabs, layer between lavash bread and soak up the excess fat (avoids excessive flames and bread is flavored with the melting fat)
17. This will enhance the taste of the lavash and avoid flames on the grill
18. Once the kebabs are cooked (about 3-4 minutes per side, 6 - 8 minutes in total), transfer the kebabs onto the plate on top of the lavash bread. Rotate frequently to cook evenly and avoid the meat from falling down)
19. Serve the kebabs on a large platter together with flatbreads, onion salad, roasted tomatoes and chilies
Links to some of the ingredients and equipments I use (Affiliate links*):
☕ Glass Measuring Jug 1 litre:
???? My favorite (budget) Whetstone for Knife Sharpening:
???? WÜSTHOF CLASSIC IKON 8 Inch Chef’s Knife :
???? Food Safe Black Nitrile Gloves, Box of 100:
???? Flat Kebab Skewers:
???? Square Kabob Skewers:
???? Turkish Kebab and Meat Knife 50 cm:
???? Turkish Kebab and Meat Knife 40 cm:
*Disclosure: Some of the links above are affiliate links. This means that, at zero cost to you, I will earn an affiliate commission if you click through the link and finalize a purchase.
#adanakebab #turkishkebab #lambkebab
Turkey Kabob Koobideh (Persian Thanksgiving Special) - Cooking with Yousef
Hi Friends -
Hope you are all well and I am thankful that you are here sharing your time with me. I wanted to make a special dish that will really add some spice & variety to your Thanksgiving Dinner, and that is, Turkey Kabob (Kabab) Koobideh (کباب کوبیده بوقلمون). It is surprisingly delicious, even for those who don't really love turkey as a protein. I prefer this over Chicken Koobideh as of late, and so does my wife.
This year is a bit different than any other, and while we might not all be together with family & friends, we can be together in spirit (and through video chat, lol!).
I am wishing you all a safe and healthy Thanksgiving this year, and I feel blessed & grateful that you watch my videos. Thank you all and see you soon!
These two videos below might be helpful for making this dish.
How to make Persian Basmati Rice:
How to Keep Kabob (Kabab) Koobideh from falling off the Skewer:
How to make the perfect Shish Kebab - Turkish Lamb Skewers
When you talk about Turkey and the food, what is the first thing you think of?
Shish kebabs? Let's make some Turkish style lamb shish kebabs with smoky charcoal flavors, served with lavash bread and roasted peppers, onions and tomatoes!
Hope you enjoy the video in 4K and no talking & no music, just the sounds.
If you are enjoying my content, please consider subscribing and help my channel to improve for better content:
Follow me on:
Instagram:
How to make Lavash Bread with only 3 ingredients:
Ingredients:
• 500 g leg of lamb
• 150 g lamb fat
• 1 onion
• ½ cup milk
• 1 tbsp olive oil
• 1 tbsp vinegar
• 1 tbsp paprika powder
• ½ tbsp black pepper
• 1 tsp cumin
#shishkebab #lambskewers #webergrill
Lamb kabobs recipe
Are you a fan of Lamb? These kabobs were absolutely delicious, check out the full recipe link in my bio.
.
#lambkabobs #lambrecipes #bbq #barbecue