Turkish Kebaba


1 (32 ounce) container low-fat or nonfat plain yogurt
3 garlic cloves, finely chopped
1/4 cup lemon juice
1 teaspoon salt
1/2 teaspoon black pepper
1 1/2 teaspoons cumin
1 teaspoon saffrom powder or turmeric
3/4 teaspoon cinnamon
1/4 teaspoon cayenne
4 tablespoons chopped fresh Italian parsley
4 tablespoons chopped fresh mint

2 onion, cut into eighths (size should be about the same as the pieces of meat)
1 1/2 pound boneless leg of lamb, fat trimmed, cut into 1 to 1 1/2 inch pieces
1 1/2 pounds boneless beef sirloin steak, cut into 1 to 1 1/2 inch pieces
9 Roma tomatoes, quartered
36 small button mushrooms, stems cut off
1/4 cup olive oil
1 recipe Rice Pilaf with Currants and Pine Nuts
Serves 4 To 6
Printable Version
The day before serving, combine all the Yogurt Marinade ingredients in a large bowl and mix well. If you prefer using a food processor, place all the marinade ingredients except the parsley and mint in the processor bowl (the garlic doesn't need to be chopped beforehand) and process to a smooth consistency. Stir the herbs in by hand. Set aside.
To assemble the Kebabs, skewer the ingredients on 9 long bamboo or metal skewers in the following order: onion, meat, tomato, mushroom. Repeat this w more times so that you have 3 pieces of each ingredient each skewer. If you have extra pieces, just put them on at the end; some of the kebabs will have 4 peces of meat instead of 3.
Place the kebabs on a large baking sheet and pour three-fourths of the yogurt marinade over them. Roll the kebabs in the marinade to coat them completely, cover with plastic wrap and refrigerate overnight. Reserve the remaining marinade separately in the refrigerator.
The day of serving, you can grill or broil the marinated kebabs. If using a gas grill, preheat the grill to medium temperature, or for charcoal grilling heat the coals until white hot, them let them cool to medium hot (you should be able to hold your hand over the coals for 3 seconds) and place the grill 4-6 inches above the coals. Brush the grill rack with olive oil to keep the kebabs from sticking. Cook the kebabs for 10 minutes for medium-well doneness, turning several times, lightly brushing them with some of the oil.
To broil the kebabs, place them on an oiled baking sheet and lightly brush with some of the oil. Broil 4-6 inches from the heat source for 5 minutes on each side or until the meat is the desired doneness.
Serve the kebabs over the rice pilaf with the reserved marinade/sauce for dipping. (Don't use any leftover marinade that the kebabs were marinated in as a sauce; it should be discarded.
Wine Suggestion - Chardonnay
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