These kebabs are very vaguely based on some I tried when I was in Istanbul last year.
You will need to serve them with pitta bread and a sauce of some kind – tahini or romesco would both go well. If you plump for a yoghurty-tahini sauce, fried green peppers go well; if a romesco sauce, green beans and tomatoes would go well. They also go well with not-sauerkraut.
This is what you have to do:
Recipe for vaguely Turkish kebabs
- 1 banana shallot, peeled and chopped fine
- 1 small red pepper, cored, deseeded and chopped fine
- 450g/1 lb best quality sausagemeat (get from a reliable butcher – or Waitrose does a gourmet version)
- ⅛ tsp dried chilli flakes – or more if you like heat
- 1 beaten egg, if you need it
- Olive oil to moisten and to fry
- Smoked salt and Indonesian long pepper
- Four soaked wooden or bamboo skewers – or you can use metal
- In a medium mixing bowl mix together the meat, shallot and red pepper and season. If it looks as if it won’t bind together either add an egg, or blitz with the stick blender, or put in the magimix.
- Cover with clingfilm and put in the fridge for half an hour
- Divide the mixture into four and make each into a long sausage shape, push a soaked skewer through
- Rub olive oil and fry, at high heat, on an oiled griddle pan… or you could grill if you prefer. You want it charred on the outside, and, of course, cooked through.