Close cousins of our BBQ
Pakistanis will feel at home at a Turkish grill. The mangal (charcoal grill) is used much like our angeethi, the meat goes on long flat skewers, and the kebabs come with raw onion, herbs, lemon and flatbread. The difference is mostly in the seasoning: Turkish kebabs rely on red pepper, sumac and salt rather than garam masala, so the meat itself is the star.
The two to start with
Adana kebab is a long kebab of finely chopped lamb or beef with tail fat and red pepper flakes, pressed onto a wide flat skewer. It’s the Turkish cousin of the seekh kebab, but spicier from chilli and without ginger, garlic or garam masala. Tavuk şiş is chunks of chicken marinated in yogurt, tomato and pepper paste and grilled, much lighter than chicken tikka but just as juicy.
For more grilled dishes, izgara köfte are simple grilled meatballs, and our Turkish kebabs explained post covers döner, İskender and the rest.
Grilling without a mangal
- Coals: the best flavour. Let the coals turn grey before grilling.
- Gas grill or grill pan: heat it very hot and don’t move the kebabs until they release.
- Oven: use the highest setting or the grill element, on a rack over a tray.
- Tawa: shape minced kebabs a little thinner and cook them on a hot, lightly oiled tawa.
Getting it right
- Keep some fat in the mince. Lean mince makes dry Adana kebabs that fall off the skewer.
- Chill the mince before shaping so it holds onto the skewer.
- Wet your hands when pressing mince onto skewers.
- Use wide, flat skewers if you can; round ones let the meat spin.
How to serve
Serve on flatbread with a salad of onion tossed with and parsley, grilled tomatoes and green chillies, bulgur pilavı and a glass of ayran or şalgam.
More to try
Tavuk döner shows how to make chicken döner at home without a rotisserie. Beyti kebab wraps garlicky kebabs in thin bread and bakes them in tomato butter, and patlıcan kebabı threads eggplant and köfte on the same skewer.