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20. Around The World in 80 BBqs - Turkey

Posted in Recipes by Patrick McGranaghan on 19/03/2017

The word 'barbecue' means different things in different places - to some in the United States it's hunks of pork shoulder cooked low and slow for several hours; no doubt still to many in the UK it conjures up memories of singed sausages and barely cooked burgers at garden parties, but in Turkey there's no doubt that grilling is linked to one thing above all: Kebabs.

This week we've chosen the king of the kebabs to fly the flag for Turkey: shish. Generously sized cubes of lamb and chicken are marinated in a heavily spiced yoghurt sauce and left overnight to absorb the flavours and tenderise. Served with flatbreads, rice, and grilled peppers, this classic staple is a necessary part of your barbecue repertoire and will have everyone coming back for more!

Handy tip: don't make the common mistake of putting vegetables on the same skewer as meat - they cook at different speeds and doing so is a recipe for burnt veg or under-cooked meat! Or use the WoW BBQ way and swap out the veg altogether for some steak to turn it into a mixed grill!


Turkish Shish Kebabs

INGREDIENTS

For the Marinade:

  • Yoghurt 500g
  • Smoked Paprika 3 tbsp
  • Dried Chilli Flakes 2 tbsp
  • Lemon Juice 3tsp
  • Cumin 3 tsbp
  • Olive Oil
  • Diced Lamb Shoulder 1 Kg
  • Diced Chicken Thigh

EQUIPMENT

To produce this dish we've used the following:

  • Weber Genesis E330 Gas Barbecue
  • Weber Style Skewer Set
  • Weber Original Stainless Steel Locking Tongs
  • Weber Gloves (large)
  • Weber Chopping Boards
To serve:
		
  • Peppers
  • Flatbreads
  • Rice

IN THE KITCHEN

  • In a large bowl combine all the ingredients for the marinade.
  • Pour over the lamb and chicken in separate batches and fully mix
  • Cover the meat and leave in the fridge to marinate for at least an hour but preferably overnight.
  • Slide the marinated pieces of meat onto the skewers.

AT THE BBQ

  • Set up your weber bbq for direct cooking aiming for a medium-high heat.
  • Lay the kebabs along the grate and close the lid.
  • Cook for a few minutes before opening and attempting to turn.
  • If the meat sticks to the grate when you try and remove it, leave it! When nicely grilled the meat should come away evenly.
  • When all sides are grilled, check that the inside of the meat is cooked by slicing open one of the thickest pieces.
  • You can move the kebabs to the warming rack to keep whilst you grill flatbreads and peppers to complete the meal.


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