Although we associate Turkey with kebabs, many Turkish people argue that they are in fact part of Arab cuisine and a relative newcomer to the city of Istanbul. You can also barbecue these kebabs, just be sure to cook them raised above the heat a little, or the marinade may burn before the meat is cooked.
3 tablespoons red pepper paste, (hot or mild)
1 teaspoon sweet paprika
1/2 onion, grated
1/4 teaspoon freshly ground black pepper
1/4 teaspoon salt
2 tablespoons olive oil
500g lamb shoulder, diced
Lavaş flatbread, to serve
or Shepherd’s salad, to serve
or Yoghurt dip, to serve
or Garlic yoghurt, to serve
1. Place all the ingredients except the lamb in a bowl and mix thoroughly. Add the lamb and toss well to ensure every piece gets coated in the marinade. Cover and leave to marinate in the fridge for six hours or overnight.
2. When ready to cook, thread the meat onto 4 metal skewers. Preheat the grill to its highest setting. Grill the kebabs for 3–4 minutes on each side. Serve with warm flatbreads, shepherd’s salad and plenty of garlic yoghurt or cacık.
This recipe first appeared in Istanbul by Rebecca Seal.