The Legend of Turkish Cuisine, Kebab

Ingredients

• 250 g Ground Beef (single‑ground, from rib area for extra fat and juiciness)
• 1 medium Red Bell Pepper (cut into small chunks; rehydrate with a few drops of hot water)
• 1 medium Green Pepper (mild, chopped finely)
• 1 tablespoon Dried Red Pepper Flakes (adjust heat to taste)
• 2 cloves Garlic (medium size, very finely chopped)
• 1 teaspoon Salt (for meat mixture; additional salt for onion salad)
• 1.5 tablespoons Olive Oil (extra‑virgin, for onion‑sumac salad)
• 1.5 tablespoons Sumac (adds tangy lemony flavor to salad)
• 2 medium Red Onion (cut into half‑circles, salted and lightly squeezed)
• 1/4 cup Fresh Parsley (chopped coarsely; use only part of bunch)
• 2 pieces Lavash Bread (thin, warmed before serving; can substitute with large tortilla)
• 4 pieces Wooden Skewers (soaked in water for 15 min before use to prevent burning)

Instructions

1. Chop Peppers and Garlic

   Trim and dice the red bell pepper and green pepper into small pieces. Finely chop the two garlic cloves. Add a few drops of hot water to the red pepper chunks and let them soften briefly.

   Time: PT5M

2. Season the Meat

   Place the 250 g ground beef in a mixing bowl. Add the chopped peppers, garlic, 1 tsp salt, and 1 tbsp dried red pepper flakes. Mix with your hands or a knife, chopping and folding the meat for about 2 minutes until the mixture becomes sticky and aromatic.

   Time: PT5M

3. Knead the Meat with Knife

   Using the knife, repeatedly rock back and forth over the meat mixture, collecting it and chopping again. Continue for another 2 minutes until the spices are fully incorporated and the mixture feels cohesive.

   Time: PT5M

4. Shape Kebabs on Skewers

   Divide the meat into four equal portions. Form each portion into a flat, elongated patty (no hole in the middle). Insert a soaked wooden skewer through the center, pressing gently from top to bottom so the meat adheres evenly. Flatten the ends to increase surface area.

   Time: PT10M

5. Chill the Skewered Kebabs

   Place the assembled kebabs on a plate and refrigerate for 15 minutes to set their shape.

   Time: PT15M

6. Prepare Onion‑Sumac Salad

   Slice the red onions into half‑circles. Sprinkle with a pinch of salt and gently squeeze to soften. In a small bowl, combine the onions with chopped parsley, 1.5 tbsp olive oil, and 1.5 tbsp sumac. Toss with hands until evenly coated.

   Time: PT5M

7. Warm the Lavash

   Heat the cast‑iron skillet over medium‑high heat. Quickly warm each lavash sheet for about 30 seconds per side until pliable.

   Time: PT2M

   Temperature: medium‑high heat

8. Grill the Kebabs

   Increase the skillet heat until a drop of water sizzles and evaporates instantly. Place the chilled kebabs on the skillet. Cook for about 5‑6 minutes total, turning every minute so the meat browns evenly and the juices stay inside the skewer.

   Time: PT6M

   Temperature: medium‑high heat

9. Assemble and Serve

   Lay a warmed lavash on a plate, spread a generous amount of the onion‑sumac salad, place a hot kebab on top, and roll tightly into a dürüm. Serve the remaining kebabs and salad on the side.

   Time: PT2M

Nutrition Facts

Calories

420

Protein

30 g

Carbohydrates

20 g

Fat

20 g

Fiber

2 g