Turkish Kabobs (Izmir Style)

I don’t care for lamb so I use beef

Comments: Grilled skewers of lamb or beef marinated in rich Turkish spices, served on pita bread with seasoned yogurt. A perfect party lunch or serve the skewers alone for a picnic appetizer.

1 lb. boneless lamb/beef cubes (start with 2 pounds bone-in lamb shoulder or use beef stew meat) cheaper cuts work perfectly in this recipe.
2-3 tsp. Turkish Seasoning (recipe below) Use 2 tsp. if the skewers will be served with seasoned yogurt, 3 tsp. if they will be served plain as skewers)
1 Tbsp. Vegetable Oil
16 wooden skewers

Turkish Seasoning

3/4 tsp, Turkish Oregano
1/2 tsp. ground Cumin
1/4 tsp. Paprika
1/4 tsp. Black Pepper, ground
1-2 cloves garlic, minced

pinch of Salt

Yogurt Dip Recipe:

1 c. plain Yogurt
2 tsp. Turkish Seasoning
1 med. Onion, thinly sliced and seasoned with 2 tsp. SUMAC (optional)

Cut the meat into small cubes, not more than 3/4″. Each piece should be a one bite morsel. This allow for the crispiest cooking on the grill, plus, traditionally the most tender cuts of meat are not used for kabobs, so small pieces are better. The Turkish cooks will get up to 30 skewers from a pound of meat by using very small pieces.
Wash the meat; pat dry. Coat with Turkish Seasoning and vegetable oil. Cover tightly; refrigerate overnight for best flavor. Soak the skewers in water while the coals are heating. The kabobs should be cooked over high heat so stack coals two deep.
Thread the meat loosely on the skewers and grill, uncovered, until cripsy brown (about 5 minutes per side).
Serve with yogurt mixed with Turkish Seasoning and thinly sliced onion coated with SUMAC (plain onion is fine if you don’t have SUMAC).
Warm Pita bread makes a good wrapper.
Yield 16 skewers. Prep time 20 minutes (starting with bone-in meat)_ plus marinade. Cook time 10 minutes.

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