Obsessed with the idea of visiting Turkey (I am blaming Travel Channel), I have sudden craving of some good old kabab last weekend. Tied with my promise to stop dining out frequently, considering its harmful influence to my waist and wallet, I decided to make one myself.
My old recipe is still around and it has served me well in the past so that decision was easy. However halfway preparing the kabab I am reminded to why I stop making them; the smells of onions are still lingering on my fingers until today! Anyway apart from that, it is a good recipe when you want your very own mini Istanbul feast. The meal is rounded up with my favourite couscous salad and saffron rice :-)
Recipe is adapted from Tony Tahhan:
- 500 gram ground beef (or lamb)
- 1 bunch of parsley, minced
- 1-2 onions, grated
- 1 tsp all spice (or shoarma spice)
- 2-3 tbsp ice-cold water
- 1/4 cup tomato paste
- 1-2 tbsp olive oil
- 1 tsp paprika
- skewers, for shaping
- Mix grated onions, minced parsley, all spice, salt and pepper into the meat. Break down the meat by massaging it with your fingers, but make sure not to compact it too much. If necessary, add some ice-cold water to make the mix come together.
- Once the meat comes together, use a skewer to form its shape (shape it around the skewer) and carefully remove it – making sure to preserve the hole that runs through the meat. Set the meat on a plate or baking dish to be grilled.
- Prepare the sauce by mixing together the tomato paste, olive oil and paprika in a bowl, and mix well.
- Grill the kababs and pile them up!