Recipe by Chef Jay 67
This is named after the forth largest city in Turkey. The trick to this is that you really should let marinate over night for optimum taste. Sumac is also used in this recipe it can be found in any Middle Eastern store or online. The sumac can be omitted but it really should be found and added. It really makes a difference.
- 1 lb ground lamb
- 1 lb ground veal
- 4 teaspoons olive oil, for brushing on pita's
- 4 teaspoons salted butter, small cubes
- 1 red bell pepper, minced
- 1 medium yellow onion, minced
- 3 garlic cloves, minced
- 1 cup yogurt
- 2 medium red onions, sliced very thin
- 1 teaspoon sumac
- 1 teaspoon lemon juice
- 8 pieces pita bread or 8 pieces naan bread
- 2 teaspoons red pepper flakes
- 2 teaspoons ground coriander
- 2 teaspoons cumin
- 2 teaspoons black pepper
- 2 teaspoons kosher salt
- 2 teaspoons sumac, can be found in any middle eastern store.or you can omit this step
Directions See How It's Made
- In a large mixing bowl add lamb and veal.
- Then add minced bell peppers and onions.
- Add all spices and mix well.
- Cover and put in fridge overnight.
- Mix red onion,sumac,lemon juice in small bowl cover and put in fridge.
- Using your hands shape mixture into 6 inch long kebabs and about 2 inches wide.
- Place on a hot grill and cook for 3-4 minutes on each side.
- Kebabs will be done when they feel spongy.
- When done place kebab inside of pita.
- top with yogurt sauce and sliced red onion mixture.
- This can also be served with a side of Turkish Pilaf.