Kebabs, or koftas, make for a tasty and filling meal, and is so popular that it has even become a street food in many Arab nations.
It is no wonder that many variations have been created of this loved food.
The Turks never cease to amaze me in the creativity and knack to create simple, flavorsome, and wholesome meals.
This kebab is further enhanced by the addition of pistachio nuts to the juicy lamb mince, and is served over a juicy and tender roasted vegetable bed.
Add a crispy crusted side of vermicelli rice, and a cooling and refreshing cucumber-yogurt jajeek, and the result is good enough to feast upon.
Adapted from the beautiful kitchen of Ozlem.
For the Kebab:
500g ground lamb
1 medium onion
4 garlic cloves
1 large green chili, deseeded
1/2 cup shelled pistachios
1/2 cup parsley, finely chopped
1/2 tsp red pepper or paprika flakes
1 tsp freshly ground black pepper
1 tsp salt
For the Vegetables:
3 colorful bell peppers, and a few chili peppers
4 medium tomatoes
1 medium onion
3 Tbsp olive oil
Salt and black pepper to taste
Preheat the oven to 200 C/ 400 F.
First prepare your vegetables.
Deseed and cut in thick slices lengthwise the peppers.
Halve and cut in chunky slices the tomatoes and onion.
Place the onion, peppers and tomatoes in a baking tray.
Drizzle the olive oil over, season with salt and pepper.
Give them all a good mix to make sure all the vegetables are coated with olive oil and the seasoning.
Bake in the oven for 35 – 40 minutes, giving them a mix half way.
While the vegetables are roasting, prepare the kebabs.
First have a bowl of water, drizzled with olive oil ready aside, to knead and help shape the kebabs into the skewers.
Pulse the shelled pistachios in a food processor a few times, until it is grainy.
Add the peeled onion and garlic and deseeded chili; pulse a few more times.
Place the ground lamb in a bowl, stir in the pistachios-onion mixture, and the chopped parsley.
Season with salt and ground pepper, add the red pepper/paprika flakes.
Wet your hands in the water & olive oil mixture and knead well to a smooth paste.
Cover and rest for about 10-15 minutes or until the vegetables are roasted in the oven.
Once the vegetables roasted, take the tray out of the oven, cover and set aside (you may need to warm the vegetables before serving).
Put the oven into its highest setting and start shaping the kebabs around six skewers.
As soon as the kebabs are shaped, cook them under the grill/broiler for about 6 minutes or until they are golden and cooked through that side.
Turn them over, and replace the vegetable tray under them to catch all the running juices.
Cook for another 6 minutes until both sides are olden brown and kebabs are cooked through.
Serve the kebabs on a bed of the roasted vegetables.
صحة و عافية