Stranger Foods

Photograph of Yogurtlu kebap with hot spiced butter.

TurkishYogurtlu kebap with hot spiced butter

Serves 4 | Prep 10 mins | Cook 40 mins

From the Iskender kebabs of Bursa to the Beyti kebabs of Istanbul, there are a whole variety of fabulous Turkish kebabs to choose from. But here we have one of our favourites - yogurtlu kofte kebap! These kebabs consist of fried pitta bread topped with juicy lamb kofta, a simple tomato sauce, a drizzle of yoghurt and finely hot spiced butter on top. It's a rich and delicious combination served with a simple salad and some chips or rice on the side.

Source: The Spicery

Ingredients

Metric

Imperial

x0.5

500 g lamb or beef mince (higher fat content is best)
1 clove garlic, finely grated or crushed
150 g natural yogurt (full fat is best)
20 g butter (plus extra for brushing the kebabs and pitta if using a BBQ)
1x 400 g tin tomatoes
2 tsp sugar
3 pitta breads, split open then cut into bite-sized pieces (or just split open if using a BBQ)
Salad and chips or rice, to serve

Yogurtlu kebap blend

1 tbsp finely chopped parsley
2 tsp chilli flakes
1 tsp smoked paprika
½ tsp mixed spice

Instructions

°C

°F

Show amounts inline

Preheat the grill or light the BBQ now.
Soak ½ a pitta bread in a bowl of warm water for . Squeeze dry then combine with the mince, garlic, ½ of the yogurtlu kebap blend and ½ tsp salt in a food processor for (or mix by hand) until it forms a smoothish, slightly sticky ball and the garlic and pitta bread are full incorporated. Form the mixture around 4 skewers.
Cook the chips or rice now.
Grill the kebabs in a foil lined tray (or directly on the grill if using a BBQ) on a high heat for , turning and brushing frequently with the fat that forms in the ray (or with melted butter if using a BBQ), or until cooked through and charred around the edges.
To make the tomato sauce, fry the remaining yogurtlu kebap blend (reserving a pinch for the hot spiced butter) in 2 tbsp oil over a medium heat for or until the oil takes on the colour of the spices. Add the tomatoes, 2 tsp sugar, 50 ml water and ½ tsp salt then cook for or until the sauce is rich and thick.
Remove the kebabs then grill the remaining pitta pieces in the tray with the fat left of the kebabs, adding an extra 2 tbsp oil if there is no fat left (brush the pitta halves with butter if using a BBQ). Grill for turning frequently or until crispy (then break the crispy pitta halves into bite sized pieces if using a BBQ).
Heat 20 g butter with the reserved pinch of yogurtlu kebap blend for until the butter foams and has taken on the colour of the spices. Remove from the heat.
Cut the kebabs into thick slices then arrange on top of the crispy pitta. Top with the tomato sauce, yoghurt and finally the hot spiced butter, then serve with the salad and chips or rice on the side.

Similar recipes

Photograph of Pinchos morunos with mojo picon.

Pinchos morunos with mojo picon Photograph of Reshmi kebabs with green chutney.

Reshmi kebabs with green chutney Photograph of Anticuchos with aji amarillo salsa.

Anticuchos with aji amarillo salsa Photograph of Ethopian doro wat.

Ethopian doro wat