Turkish Fish Kebab

Yummy Turkish Fish Kebab dish. When most people think of kebabs, the image of beef or lamb and vegetables on a skewer come to mind. Fish, however, makes an excellent addition to any skewer. This recipe features an excellent fish marinade that really brings out the flavor of the fish, while still maintaing the "grilled" flavor. You should always remember the turkish Cuisine with plenty of delicious and tasty recipes.

Ingredients:

• Haddock or Salmon steak, cut in 16 piece chunks
• 1 white onion, divided into 8-10 pieces
• 1/2 red bell pepper, cut in medium sized chunks
• 1/2 green bell pepper, cut in medium sized chunks
• 8 cherry tomatoes
  

Marinade:

• 50 ml vinegar
• 50 ml extra virgin olive oil
• Salt
• Pepper
  

Preparation:

• Arrange the fish, red pepper, green pepper, onion and tomatoes in order on the skewers. Make 2 skewers for 1 serving. Whisk marinade ingredients in a large shallow plate. Place the skewers in it and allow them to marinate for 1 hour in the fridge and make sure to turn the skewers over from time to time. Let it sit at room temperature for 15 minutes before cooking.

• Preheat your barbecue or oven (grill). Place the skewers on the rack. Make sure to turn the skewers frequently so that all sides of the fish are cooked equally for a total of 10 minutes. Every time you turn the skewers, brush the fish and vegetables with marinade.

• Place them on a plate and sprinkle some oregano all over. Serve Fish Kebab with lemon wedges, black olives and pide (pita) slices.

Makes 2 servings.

Tip: If you're using wooden skewers, soak in water for about 1/2 hour to prevent them from burning.

Adana Kebab

Adana Kebab or Adana Kebap (Adana kebabı in Turkish) is a long, charcoal grilled, minced meat brochette mounted on a wide skewer. It is named after Adana, the fifth largest city of Turkey, in the Mediterranean region. It is originally known as kıyma kebabı (minced meat kebab) or simply as kıyma in Adana.

500 gr lean ground mutton
100 gr fat from lamb tail, finely chopped
1 red bell pepper, finely chopped (use mixer) or 1 tbsp full red pepper paste
1 bunch parsley, finely chopped
1/2 tsp crushed red pepper
Salt

Mix all the ingredients together with your hands. Make a fist-sized ball and skewer it. Squeeze it on the skewer so that it thins and lengthens to acquire the shape shown in the picture. Cook on a grill. You can also barbecue tomatoes and green peppers on the side.

Serve with pita bread. Adana Kebab will taste better if you prepare the meat in advance and keep it refrigerated overnight.

Adana on Video...

Beyti Kebab

Once again to the most famous cuisines in the middle east, the Turkish Cuisine with a yummy Beyti Kebab Recipe. Beyti kebab is a Turkish dish consisting of ground beef or lamb, grilled on a skewer and served wrapped in lavash and topped with tomato sauce and yogurt.

Ingredients:

• 1 1/2 lbs (700 g) ground lamb (or a mix of ground lamb & veal)
• 2 tsp ground coriander
• 2 tsp ground cumin
• 2 tsp ground black pepper
• salt to taste
• dried hot red pepper flakes to taste
  

• olive oil
• one onion
• 1 tomato
• 1 can tomato sauce
  

• parsley
• yogurt
• very thin pita bread
  

Preparation:

• Mix ground lamb with the coriander, cumin, black pepper, red pepper flakes, and salt. Leave to sit in the fridge for about one hour.

• Form meat into patties 1 inch (3 cm) by 6 inches (15 cm). Preheat barbeque or grill, coat with some olive oil. Cook meat on a medium-low heat for about 15-20 minutes. The meat is ready when it is springy. Turn the meat often.
  

• Prepare a tomato sauce: cooking the onion in olive oil. Add a sliced tomato, a can of tomato sauce and some pepper to taste.

• Wrap the meat patties two times round in thin pita bread. Cut the wraps into bite size pieces and arrange in a circle on a plate. Lightly drizzle the wrapped meat with the tomato sauce.
  

• Add yogurt, parsley, and a side dish (rice, couscous, bulgur) in the center of the circle.

Serving:

This kebab is quite tasty and filling. One of the highlights of this kebab is the set up of the plate, which provides and excellent balance of meat, side dish, garnish, and yogurt.