Turkish Lamb Kebabs & Cacik
From twohot 10 years agoIngredients
- Ingredients shopping list
- Kebabs: shopping list
- 2 pounds boneless leg of lamb, trimmed and cut into 1 1/2-inch cubes shopping list
- 1 red onion, cut into 1-inch chunks shopping list
- 1 recipe Baharat shopping list
- lemon wedges for garnish shopping list
- metal skewers, or bamboo skewers, soaked in water shopping list
- Cacik: sauces for dipping shopping list
- 2 cups Greek yogurt shopping list
- ½ english cucumber shopping list
- 2 tbsp fresh mint, very finely chopped shopping list
- 1 ½ tsp dried oregano shopping list
- 2 cloves garlic, minced shopping list
- ½ tsp salt shopping list
- Baharat (Turkish spice Paste) rub for meat shopping list
- Makes about ½ cup of paste shopping list
- This is a very flavourful and versatile paste that can be used on all meats, and would also be perfect on roast potatoes or other root vegetables. It's important to get the distinctive, sweet taste of the Hungarian paprika for this recipe. shopping list
- Ingredients shopping list
- 2 tbsp extra-virgin olive oil shopping list
- 2 tbsp lemon juice shopping list
- 1 tbsp Hungarian paprika shopping list
- 2 tsp tomato paste shopping list
- 1 tsp minced garlic shopping list
- 1 tsp dried oregano shopping list
- 2 tsp salt shopping list
- 1/2 tsp freshly ground pepper shopping list
- 1/2 tsp ground cumin shopping list
- 1/2 tsp ground coriander shopping list
- 1/4-1/2 tsp cayenne pepper shopping list
- 1/4 tsp ground cinnamon shopping list
- 1/4 tsp ground allspice shopping list
- - See more at: http://www.cbc.ca/stevenandchris/2013/02/turkish-lamb-kebabs-with-cacik-yogurt-sauce.html#sthash.2hJRqNO7.dpuf shopping list
How to make it
- Directions
- 1. Place baharat in the bottom of a large mixing bowl. Add lamb to the spice paste and stir until well coated. Cover and refrigerate for at least 2 hours or up to 1 day.
- To prepare kebabs: Preheat a gas grill to medium-high heat or prepare a medium-high-heat fire in a charcoal grill.
- 2. Grate the cucumber and squeeze out the liquid. Place squeezed cucumber in a medium mixing bowl. Add yogurt, garlic, mint, oregano & salt and stir well to combine. Set aside. Meanwhile, thread the lamb and onion alternately onto skewers.
- 3. Grill the lamb, turning every 2 to 3 minutes, until the meat is nicely browned on the outside, but still a little pink in the center, 10 to 12 minutes total. Remove from heat and serve with yogurt.
- Baharat (Turkish Spice Paste) rub
- Directions
- 1. Combine all ingredients in a medium bowl. Use immediately, or store in an airtight container in the fridge.
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