Exploring the Flavorful Delight of Turkish Kebab Plates
9/16/20254 min read
Introduction to Turkish Kebab Plates
The Turkish kebab plate is a culinary masterpiece that encompasses a vibrant array of flavors and textures. Originating from the streets of Turkey, this dish features doner spiced lamb meat, complemented by a mix of fresh salad, traditional Turkish bread, zesty tomato salsa, and a creamy garlic yogurt dip. This combination creates a harmonious balance that captures the essence of Turkish cuisine, making it a popular choice among food enthusiasts.
Turkish Kebab Plate Recipe
# Yields: 4 servings
# Prep time: 45 minutes (plus 2-4 hours for marinating)
# Cook time: 15-20 minutes
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1. Doner Spiced Lamb Meat (Skewered Lamb)
This is the star of the plate. We're making a version for the grill or broiler, as a home rotisserie is rare!
Ingredients:
* 1.5 lbs (700g) boneless leg of lamb or lamb shoulder, cut into 1-inch cubes
* For the Marinade:
* ½ cup plain yogurt (full-fat)
* 3 tbsp olive oil
* 1 large onion, grated
* 4 garlic cloves, minced
* 1 tbsp tomato paste
* 1 tbsp paprika (sweet or hot, your preference)
* 1 tsp ground cumin
* 1 tsp dried oregano
* 1 tsp dried thyme
* ½ tsp ground coriander
* ½ tsp cinnamon
* ½ tsp black pepper
* 1 tsp salt (or to taste)
* A pinch of sumac (optional, but highly recommended)
Instructions:
1. Marinate: In a large bowl, mix all the marinade ingredients together until well combined. Add the lamb cubes and mix thoroughly, ensuring every piece is coated. Cover the bowl and refrigerate for at least 2-4 hours, or ideally overnight.
2. Skewer: If using wooden skewers, soak them in water for 30 minutes to prevent burning. Thread the marinated lamb onto the skewers , you can thinly sliced the meat and griddle it if you don't like skewers
3. Cook: You have two options:
* Grill (Best): Preheat your grill to medium-high heat. Grill the skewers for 10-15 minutes, turning occasionally, until the lamb is cooked to your liking and has a nice char.
* Broiler: Place the skewers on a baking sheet lined with foil. Broil on high for 10-12 minutes, turning halfway through.
4. Rest: Let the meat rest for a few minutes before serving.
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2. Turkish Flatbread (Bazlama or Pide)
Soft, fluffy, and perfect for dipping and wrapping.
Ingredients:
* 2 cups all-purpose flour (plus extra for dusting)
* 1 tsp instant yeast
* 1 tsp sugar
* 1 tsp salt
* ¾ cup warm water (approx.)
* 2 tbsp plain yogurt
* 2 tbsp olive oil
Instructions:
1. Activate Yeast: In a small bowl, mix the warm water, sugar, and yeast. Let it sit for 5-10 minutes until frothy.
2. Make Dough: In a large mixing bowl, combine the flour and salt. Make a well in the center and pour in the yeast mixture, yogurt, and olive oil. Mix until a shaggy dough forms.
3. Knead: Turn the dough onto a floured surface and knead for 5-7 minutes until smooth and elastic. Place in a lightly oiled bowl, cover, and let rise in a warm place for 1 hour or until doubled in size.
4. Shape & Cook: Punch down the dough and divide it into 4 equal pieces. Roll each piece into a circle about ¼ inch thick.
5. Heat a dry cast-iron skillet or non-stick pan over medium-high heat. Cook each bread for 2-3 minutes per side, until puffed and golden brown spots appear. Brush with melted butter after cooking if desired.
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3. Mix Salad (Çoban Salatası - Shepherd's Salad)
A fresh, simple salad to cut through the richness of the meat.
Ingredients:
* 2 large tomatoes, diced
* 1 long cucumber (or 2 Persian cucumbers), diced
* 1 green bell pepper, diced
* ½ red onion, finely sliced
* A handful of fresh flat-leaf parsley, chopped
* For the Dressing:
* 3 tbsp extra virgin olive oil
* 1 tbsp fresh lemon juice
* 1 tsp sumac
* Salt and black pepper to taste
Instructions:
1. Combine the diced tomatoes, cucumber, bell pepper, red onion, and parsley in a salad bowl.
2. In a small jar or bowl, whisk together the olive oil, lemon juice, sumac, salt, and pepper.
3. Pour the dressing over the salad just before serving and toss gently.
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4. Turkish Tomato Salsa (Acılı Ezme)
This is a spicy, flavorful relish, not a Mexican-style salsa.
Ingredients:
* 2 large tomatoes, seeds removed and finely chopped
* 1-2 green chili peppers (like serrano or jalapeño), finely minced (adjust for heat)
* ½ red onion, very finely chopped
* 1 garlic clove, minced
* 2 tbsp tomato paste
* 2 tbsp pomegranate molasses (key ingredient! Sub with a mix of lemon juice and a pinch of sugar)
* 2 tbsp extra virgin olive oil
* 1 tsp paprika
* Salt to taste
* Fresh mint and parsley, chopped (for garnish)
Instructions:
1. Mix all ingredients except the fresh herbs in a bowl. Let it sit for at least 15 minutes for the flavors to meld.
2. Stir in the fresh mint and parsley right before serving.
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5. Yoghurt Garlic Dip (Cacık or Sarımsaklı Yoğurt)
Cooling, creamy, and essential.
Ingredients:
* 1 cup plain, thick Turkish or Greek yogurt
* 2-3 garlic cloves, minced (adjust to taste)
* ¼ cup water (to thin it to a dip consistency)
* 1 tbsp fresh lemon juice
* 1 tbsp fresh dill or mint, chopped (optional)
* Salt to taste
* Drizzle of olive oil and a pinch of dried mint or paprika for garnish
Instructions:
1. Whisk the yogurt until smooth. Add the minced garlic, lemon juice, herbs, and salt.
2. Gradually add water until you reach your desired consistency (it should be dippable, not too runny).
3. Refrigerate for at least 30 minutes before serving to let the garlic flavor infuse. Garnish with olive oil and dried mint.
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