Turkish chop shish kebab
From kutadkubilik 16 years ago
- 5 minutes to make
- Serves 6
It is written that Christopher Columbus was fond of Portuguese espetadas, a beef shish kebab marinated in wine and roasted on an open fire. The term shish kebab comes from Turkish words literally meaning "skewer" and "roast meat," and it is a signature Turkish meal. Read more Kebabs were a natural solution for nomadic tribes. Unusual meats were marinated not only to tenderize, but also to get rid of some of the gamey flavor. Today, shish kebabs have expanded into most cultures in some form or another. Oriental cultures have satay, which is roasted skewered meats served with a dipping sauce usually made with peanuts. Japan has yakitori, which is grilled skewered fowl. In France, they are called brochettes, meaning "skewer." ı gave u a different kind of kebab.. Sis (sheesh) in sis kebap (SHEESH keh-bahp), chunks of lamb put on a skewer (sis) and roasted (kebap). Everybody knows about "shish kabob." But çöp is the word for...trash!...Trash Kebap? Çöp is actually the word for "chaff," the wheat stalk that is blown away in winnowing. It's the part you don't need from your wheat harvest. In other words, it's "trash." chaff was re-used—recycled!—to mean trash. So it was not really "Trash Kebap" but "Chaff Kebap." See less
Ingredients
- lamb ,as much as u want, cut in small pieces (hazelnut sizes is ok) shopping list
- Cubanelle pepper shopping list
- red bell pepper shopping list
- 1 onion cut thinly sliced shopping list
- salt ,pepper shopping list
- cumin shopping list
How to make it
- Season the lamb cubes with salt and pepper arrange the lamb cubes on the skewers or(laurel branchs)
- Preheat your barbecue or oven(gril/broil) place the skewers on the rack and cook each side for about 4-5 minutes..flip them 2-3 times while they cook ..serve chop shish with grilled peppers,cumin and onion salads
- U may also serve chop shish on several skewers inside a half of turkish bread (or pide )
- Dip the wood skewers in water first to prevant burning…
The Rating
Reviewed by 6 people-
Great recipe. And great explanation. The history of what we eat is fascinating.
merlin
in San Francisco loved it
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Your Comments
" It was excellent "