Spicy Lamb Kabobs With Turkish Cacik Recipes

TURKISH KEBABS

Steps:

• To make the marinade:
• Mix together the garlic, olive oil, tomato paste, spices, thyme, and salt and pepper to taste.
• To prepare the kebabs:
• Add the meat to the marinade and toss. Let marinate for at least 2 hours.
• Prepare a charcoal fire in an outdoor grill, switch on the gas if you have an outdoor gas grill, or preheat the broiler to high.
• Thread the meat onto 7 long skewers and the tomatoes onto an eighth one. Grill over high heat or broil 3 to 4 minutes on each side, or until the meat and tomatoes are done to your liking. Slip the meat and tomatoes off the skewers onto flatbread and serve immediately.

AUTHENTIC TURKISH CACIK

Steps:

• Roughly tear the watercress using your hands, if you are using rocket then finely chop and mix in with watercress,now thinly line the bottom of your dish with these leaves(casserole dishes are ideal).
• Pour however much Greek yoghurt you would like over the watercress and using a spoon even out the yoghurt.
• Finely chop your garlic. Personal preference as to how much use use as I am a garlic lover and I tend to overdo it but I use 2 medium sized cloves when making it for new tastebuds! Sprinle the garlic evenly over the yoghurt and using the spoon gently mix into the yoghurt layer.
• Now sprinkle a very tiny amount of lemon and lime juice over the Cacik.
• Finally drizzle olive oil over the Cacik and leave to settle for a few hours in the fridge.
• Serve with Kofte, as an appetizer at barbeques or with whatever you fancy. It is also best when you use fresh bread and dip into the Cacik.