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This recipe is classed as easy

Rating 3.21 / 5 (24 votes)

Prep time:
20 min, plus overnight marinating
Cook time:
15 min
Serves:
4

Allegra McEvedy's authentic Turkish kebab is accompanied with a herby feta and tomato salad

Method

1. Mix together the garlic, cumin and lamb, then leave to marinate at room temperature for a few hours, or overnight in the fridge.

2. Half an hour before you plan to eat, thread the lamb onto skewers and put a griddle pan on a high heat until smoking hot.

3. In a big mixing bowl, combine the tomatoes, onion, peppers, chilli, cucumber, herbs and garlic. Season with salt and pepper, squeeze over the lemon juice, drizzle over the oil and crumble over the feta. Sprinkle with oregano leaves.

4. Once the griddle is smoking hot, lay the kebabs on it. Turn once after 5-7 minutes.

5. After a further 5 minutes, remove the lamb from the heat and leave to rest for a couple of minutes over a bowl.

6. Serve the kebabs with warm flatbread, pickled chillies and salad.

Ingredients

For the kebabs

For the salad

  • 6 good quality ripe tomatoes, quartered, seeded and diced finely
  • 2 spring onions, finely sliced
  • 1 long pale green Turkish pepper, seeds removed and finely sliced
  • 1 green chilli, finely diced, seeds removed or not depending on preference
  • 1/2 cucumber, seeds scraped out, finely diced
  • handful flat leaf parsley, chopped
  • handful mint, chopped
  • 1 garlic clove, finely minced with salt
  • 1/2 lemon, juice only
  • 4 tbsp extra virgin olive oil
  • 100 g feta cheese, diced
  • few leaves fresh oregano

To serve

  • warm grilled flatbread
  • pickled chillies

Tips and suggestions

You can barbecue or grill the skewers instead of using a griddle pan - you can always tell when they're ready to be turned because they don't stick

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Latest Comment

 

Where cqn you get the skewers like they show in the foto online?

GarethB18450 GarethB18450  Posted 19 Apr 2013 4:48 PM
 


fi50 fi50  Posted 25 Sep 2012 7:28 AM