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Kebab with tomato and capsicum sauce recipe (ezmeli kebap)
- Cuisine: Turkish
- Serves 4
At Efendy, Somer uses equal quantities of veal rump, boneless lamb leg and lamb tail fat, which he minces using his Turkish zirkh knife. For ease and convenience, we’ve used minced veal and lamb instead. This dish is cooked over wood charcoal at Efendy, which gives an unmatchable barbecue flavour as the juices from the lamb-tail fat sizzle on the hot coals. You will need 13 long flat metal skewers. Marinate the kebab mixture overnight.
Ingredients
400g minced veal*400g minced lamb
1 tbsp ground cumin
1 tbsp coarsely ground chilli, plus extra, to serve
Ezme (barbecued tomato and capsicum sauce)
2 tomatoes, halved
2 yellow butter capsicums or banana chillies*
2 long green chillies
Preparation
Place meat, cumin and chilli in a bowl and season with salt and pepper. Using your hands, knead until well combined. Cover with plastic wrap and refrigerate overnight.Preheat a barbecue grill or chargrill pan* over medium–high heat. Roll kebab mixture into 8 even balls and, using your hands, mould around 8 flat metal skewers into 20cm-long sausages. Transfer to a large tray and refrigerate for 15 minutes.
Meanwhile, to make the ezme, thread tomatoes, capsicums and green chillies onto 5 flat metal skewers. Cook vegetable skewers, turning with tongs (cooking tomatoes on the skin-side only) until blackened all over. Transfer to a bowl, cool slightly, then rub off the charred skins. Carefully cut open capsicums and chillies, and discard the seeds. Process tomatoes, capsicums and chillies in a food processor until roughly chopped. Season and set aside.
Cook meat skewers, turning them every 2 minutes, for 10 minutes or until cooked through and browned. Remove meat from skewers and serve with ezme and extra ground chilli sprinkled over.
* Minced veal is available from butchers and selected supermarkets. Substitute beef.
* Substitute bullhorn capsicums for yellow butter capsicums or banana chillies.
* If using a chargrill pan, use skewers that fit the size of the chargrill you are using.
DRINK 2008 Sevilen Centum Syrah, Denizli, Turkey
As seen in Feast magazine, Issue 8, pg94.
Photography by Alan Benson.
If you enjoyed this Kebab with tomato and capsicum sauce recipe (ezmeli kebap) then browse more Turkish recipes, barbecue recipes, meat recipes, prepare ingredients in advance recipes and our most popular hainanese chicken rice recipe.
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