I know I haven't posted many meaty recipes lately, but I am obsessed with red meat. These Turkish style skewers are reminiscent of childhood summer barbecues and they make me feel so nostalgic and fuzzy :). It really helps if you buy pre-spiced kebabs ( I bought a pack of lamb and mint kebabs from Tesco’s (360g) it came with 6 kebabs. However, for this recipe I used 2 kebabs) as it saves a lot of time in preparation. I made a yoghurt baste to top with and this created a beautiful glossy sheen. The naan bread recipe is yeast-free and super quick so you don’t have to wait hours for the dough the rise. I found the recipe on ChefDeHome. She's amazing and I highly recommend you check out her website!
Salad Shirazi is a perfect side for this meal. It is an Iranian salad made of tomatoes, cucumber, lemon juice, (traditionally onion although I did omit this) and pepper. It's light and really complements the richness of the meat. Serve with hummus for added complexity of flavour.
Turkish Style Lamb and Mint Skewers, Homemade Naan and Salad Shirazi
Serves 1
Ingredients for the skewers
2 lamb and mint kebabs (120g)
Half an orange capsicum pepper 8 cherry tomatoes 1 tablespoon of yoghurt 1 teaspoon of lemon juice (better fresh) Few drops of extra virgin olive oil Pinch of salt and pepper Sprinkle of onion + garlic powder
Ingredients for the Salad Shirazi
2 cherry tomatoes
2 cucumber slices
Pinch of salt and pepper
1 teaspoon of hummus
Lemon juice
Few spinach leaves
Method
BEFORE: Make the naan dough and leave it to the side (check out Chef De Home's recipe. Even though you only need one naan, the recipe makes 8 and you can freeze the rest)
Remove the skewer from each kebab and cut each kebab into 5 equal sized chunks. This will leave you with 10 kebab chunks.
Preheat the oven the 170°C Fan.
Wash the pepper and chop into medium sized chunks, make sure you remove any seeds.
Add one kebab the skewer, then a tomato and then the pepper. Repeat this until you have used 5 kebabs. Do this for the next kebab and place them on a tray.
Make the baste by mixing the yogurt, lemon juice, onion, garlic, oil and salt and pepper. Brush this over the top of the kebabs and place the tray in the oven.
After 5 minutes in the oven, flip the kebabs and brush the baste on the underside. In the next 5 minute interval, brush the sides with the baste.
As the kebabs have been in the oven for 10 minutes, cook for another 15 minutes to reach a total cooking time of 25 minutes. Make sure you turn the kebabs every 5 minutes to get an even grill.
Chop the cherry tomatoes and cucumbers in a small bowl, add a squeeze of a lemon, salt and pepper. Mix together and assemble on a bed of spinach.
Cook the naan ( 1-2 minutes per side on a heavy bottom pan on medium heat. Brush with butter
I hope you enjoy this recipe as much as I did!
Noor xo
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