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Turkish Kebabs

Turkish Kebabs

Description


This is my version of Turkish kebabs which I made 'off the cuff' after searching unsuccessfully for a recipe online. The original sandwiches are made from meat that is pressed into a loaf and grilled on a rotating spit. The meat is shaved off as it gets crispy and then put into a pita sandwich. My recipe calls for thin slices of meat to be marinated and then broiled to get the same effect without a huge rotating grill. Serve in a warmed pita with goat cheese, tzatziki sauce, lettuce, tomatoes, onions, and pepperoncinis.

Instructions

  • Place the chopped onions in a large ceramic bowl and crush with the bottom of a glass until juice is rendered and onions look translucent. Stir in 2 crushed garlic cloves, 1/2 cup olive oil, 2 tablespoons lemon juice, oregano, 1 teaspoon black pepper, turmeric, curry powder, and 1 teaspoon salt. Mix well; add the sliced beef and toss to coat. Cover the bowl with plastic wrap, and marinate in the refrigerator overnight.
  • Combine the sour cream, 2 tablespoons olive oil, 1 tablespoon lemon juice, 1/2 teaspoon salt, 1/2 teaspoon black pepper, dill, and 1 crushed clove of garlic. Mix well; cover the bowl with plastic wrap and refrigerate overnight.
  • Preheat the oven's broiler and set the oven rack about 6 inches from the heat source.
  • Remove the meat from the marinade mixture, brushing off extra onions. Spread the slices on a baking sheet without overlapping, and salt to taste. Broil about 3 minutes per side or until browned and crispy, turning halfway through cooking.
  • Divide the cooked meat between the pita breads, and drizzle with tzatziki sauce to serve.

Ingredients

  • 2 large onions, chopped
  • 2 garlic cloves, crushed
  • ½ cup olive oil
  • 2 tablespoons lemon juice
  • 1 teaspoon dried oregano
  • 1 teaspoon ground black pepper
  • ½ teaspoon ground turmeric
  • 1 pinch curry powder
  • 1 teaspoon salt
  • 1 pound beef flank steak, thinly sliced
  • 8 ounces sour cream
  • 2 tablespoons olive oil
  • 1 tablespoon lemon juice
  • ½ teaspoon salt
  • ½ teaspoon ground black pepper
  • 1 tablespoon chopped fresh dill
  • 1 clove garlic, crushed
  • 6 pita bread rounds