BBQ Turkish Kabab

recipe

INGREDIENTS

Parsley (fresh) handful

Garlic cloves 4-5

Red bell pepper (medium) 1

Beef (boneless) 800g

Beef fat 200g

Himalayan pink salt 2 tsp or to taste

Black pepper (crushed) ½ tsp

Sumac powder 1 ½ tsp

Red chilli (crushed) 2 tsp

Green chillies 5-6

Tomatoes 4

Olive oil

DIRECTIONS

 In a chopper add, fresh parsley, garlic, red bell pepper and chop well.

 Transfer chopped mixture in a bowl with muslin cloth and squeeze out excess moisture.

 In a meat mincer, add meat, fat (meat 80 per cent and fat 20 per cent) and take out mince.

 Add squeezed bell pepper mixture, pink salt, Black pepper, sumac powder, red chilli crushed and knead well for 4-5 minutes then chop well.

 Transfer the meat mixture into a bowl and refrigerate for 1 hour.

 Take out from refrigerator and knead gently.

 Dip your hand in ice cold water and take meat mixture and shape the kabab on skewer (makes 10-12) and let them rest for 30 minutes, then grill until done flip in between.

 Now thread green chillies and tomatoes on skewers, apply olive oil and grill from all sides.

 Serve with naan and onion salad.

Courtesy: Food Fusion Recipe by Seema Hanif