Ali Nazik kebab recipe
- Cuisine: Turkish
- Prep Time: 1 hr(s)
- Cook Time: 1 hr(s)
- Serves 4
When you say “kebab” most Australians think of a doner kebab, shaved meat wrapped in flat bread with additions of salad and sauce. Here we discover what a traditional Turkish kebab is, originating from the Gaziantep region: chunks of meltingly sweet lamb mixed with pistachio nuts, cooked on a charcoal BBQ and served with a smoked eggplant and garlic yoghurt sauce, as explained by Efendy Restaurant chef Somer Sivrioglu.
Ingredients250g veal rump
250g lamb leg, deboned, cleaned
250g lamb tail fat or any type of lamb fat
100g pistachios, finely crushed
1 tbsp salt
1 tbsp pepper
1 tbsp cumin
1 tbsp chilli flakes
4 large eggplants
2 tbsp salt
4 garlic cloves
400g strained yoghurt (from 800g yoghurt)
1 red capsicum, chopped
50g marash chilli flakes
PreparationFinely cube the veal rump, leg of lamb and lamb fat. Add the pistachios, salt, pepper, cumin and chilli.
Mix until combined. Rest for a minimum of 3 hours, preferably overnight.
Prepare the wood charcoal. Mould the meat around each skewer so that the meat occupies three-quarters of the skewer evenly. Once moulded around the skewers, place them back in the fridge for a further 15 minutes.
Cook the kebabs on the BBQ, turning the meat around when fat starts dripping into the charcoal.
Pierce the eggplants with a fork. Smoke on the charcoal, turning when blackened and soft.
Place the eggplants into a colander to drain the excess water. When cooled down, peel the skin. Rest for 10 minutes.
Chop the eggplants coarsely into a chunky puree.
To make the sauce, melt the butter in a pan. Add the eggplants and 1 tablespoon of the salt.
Crush the garlic with the remaining salt in a mortar and pestle. Mix the strained yoghurt with the garlic.
To make the chilli butter, melt the butter in a separate pan. Add the red capsicum and chilli flakes, and sauté for 2 minutes.
To serve, place the eggplant mixture on a plate and add the garlic yoghurt. Cut each meat skewer into three and place on top. Finally add the chilli butter.
If you enjoyed this Ali Nazik kebab recipe then browse more Turkish recipes, barbecue recipes, meat recipes, turkish radio recipes, prepare ingredients in advance recipes and our most popular hainanese chicken rice recipe.
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Tongs or fork
Avoid using a barbecue fork when turning steaks or meat on the barbecue (opt for tongs instead). The fork will pierce the meat encouraging the precious juices to flow out, rather than stay inside the meat and keep it tender.
A sweet made of almonds and sugar invented for the French Comte du Plessis-Praslin by his cook in the 1600s.