Savor the Authentic Flavor: Traditional Tekke Kebab Recipe
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- Yield: 4
- Serving: 6
- Prep time: 2:25 h
- Cook time: 15 m
- Ready in: 2:40 h
Embark on a culinary journey through the heart of Anatolian cuisine with our Traditional Tekke Kebab recipe. A dish steeped in history and bursting with flavors, Tekke Kebab offers a unique taste that has been savored for centuries. In this recipe, we capture the essence of this regional specialty, ensuring that each skewer is infused with aromatic spices and cooked to succulent perfection. Ideal for special occasions or an adventurous weeknight dinner, our Tekke Kebab will transport your senses to the bustling streets of Turkey where this dish is celebrated.
Ingredients
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Nutritional Values
Calories
2,500 kcal
2,500 kcal
Protein
200 grams
200 grams
Fat
200 grams
200 grams
Instructions
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Instructions
1-In a bowl, combine the lamb, grated onions, garlic, cumin, paprika, allspice, and olive oil. Season with salt and pepper.
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2-Mix well, cover, and marinate in the refrigerator for at least 2 hours, preferably overnight.
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3-Preheat your grill or griddle pan on medium-high heat.
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4-Thread the marinated lamb pieces onto skewers, pressing them firmly together.
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5-Grill the kebabs for 10-12 minutes, turning occasionally, until browned on all sides and cooked to your liking.
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6-Rest the kebabs for a few minutes before serving.
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7-Serve hot, garnished with chopped parsley, alongside warm flatbreads and a dollop of yogurt.
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Conclusion
As we wrap up this Traditional Tekke Kebab recipe, we hope you're ready to dazzle your dining companions with a dish that's as delicious as it is storied. These kebabs aren't just a meal; they're an experience, a piece of cultural heritage brought to life on your plate. So, light up your grill and prepare for a feast that echoes the spirit of Turkish gastronomy, one delectable skewer at a time.
Smart Tips
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Quality of Meat: Opt for high-quality, well-marbled lamb to ensure tenderness and flavor.
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Marination Time: The longer you marinate the meat, the more flavorful it will be. Overnight marination is ideal.
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Grating Onions: Grate the onions finely so they release their juices and help tenderize the meat.
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Skewer Choice: If using wooden skewers, soak them in water for at least 30 minutes before grilling to prevent burning.
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Even Pieces: Cut the lamb into even-sized pieces for uniform cooking.
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Preheating the Grill: Ensure your grill is preheated to avoid sticking and to get a good sear on the meat.
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Don't Overcrowd Skewers: Space out the meat a bit on the skewers to ensure even cooking.
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Let it Rest: Allow the kebabs to rest for a few minutes after grilling to let the juices redistribute.
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Serving Tradition: Serve with flatbreads to soak up the juices and a side of tangy yogurt to complement the spices.
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Garnishing: Use fresh herbs like parsley and mint to add a refreshing contrast to the rich flavors.
