Best 8 Grilled Southern Turkish Tamales Turkish Pork Kabobs With Mediterranean Orzo Pilaf Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Embark on a culinary journey to the vibrant heart of southern Turkey, where tradition and modernity converge. Discover the art of grilled Turkish tamales, a unique blend of flavors that celebrates the region's rich heritage. Indulge in the savory goodness of Turkish pork kabobs, succulent skewers marinated in aromatic spices and grilled to perfection. Accompany these delectable dishes with a side of Mediterranean orzo pilaf, a fragrant and flavorful pilaf infused with the vibrant flavors of the Mediterranean. Prepare to tantalize your taste buds and embark on a gastronomic adventure that pays homage to Turkey's culinary traditions.

Let's cook with our recipes!

GRILLED PORK SHISH KABOBS



Grilled Pork Shish Kabobs image

A simple, excellent recipe for grilled pork tenderloin kebabs. Learn our tips and tricks for flavorful and tender, crowd pleasing shish kabobs.

Provided by Natasha Kravchuk

Categories     Easy/Medium

Time 4h10m

Number Of Ingredients 8

2 1/2 lb pork tenderloin (trimmed and cut into 1 1/2" pieces)
1 Tbsp Italian seasoning
1 1/2 tsp sea salt
1/2 tsp garlic powder
1/2 tsp black pepper
2 Tbsp olive oil
1 large red onion (cut into 1" pieces)
1 Tbsp fresh parsley to garnish (optional)

Steps:

  • In a large mixing bowl (or ziploc bag), combine chopped pork, 1 Tbsp Italian seasoning, 1 1/2 tsp salt, 1/2 tsp garlic powder, 1/2 tsp black pepper and stir until well combined. Separate onion pieces and add them to the bowl. Add 2 Tbsp olive oil and toss to combine. Cover and marinate in the refrigerator for at least 4 hours and preferably overnight.
  • Thread the kabobs onto metal skewers*, alternating between meat and onion. For even browning, the meat and onions should be just touching on the skewers and not crowded together. Let your skewers stay at room temperature for 30 minutes before placing on the grill.
  • Preheat your grill to Medium/high heat (400˚F). Add skewers in a single layer and grill for 8-10 minutes total. Meat skewers turn like a triangle so we cook about 3 minutes per side on all 3 sides. Grill until cooked through and meat reaches at least 145˚F internal temperature. Rest skewers 3 minutes before serving.

Nutrition Facts : Calories 209 kcal, Carbohydrate 1 g, Protein 29 g, Fat 8 g, SaturatedFat 2 g, Cholesterol 92 mg, Sodium 510 mg, ServingSize 1 serving

BARBECUED PORK KEBABS



Barbecued Pork Kebabs image

This Filipino pork kebab recipe is great for outdoor parties, especially picnics.

Provided by lola

Categories     World Cuisine Recipes     Asian     Filipino

Time 2h30m

Yield 10

Number Of Ingredients 7

1 cup white sugar
1 cup soy sauce
1 onion, diced
5 cloves garlic, chopped
1 teaspoon ground black pepper
1 (4 pound) boneless pork loin, cut into 1 1/2-inch cubes
10 bamboo skewers, soaked in water for 30 minutes

Steps:

  • Whisk the sugar, soy sauce, onion, garlic and black pepper together in a large bowl. Add the pork and toss to coat. Cover and refrigerate at least 2 hours. Overnight is best if possible.
  • Preheat an outdoor grill for high heat, and lightly oil the grate.
  • Thread the pork onto the soaked skewers. Cook on the preheated grill until the pork is no longer pink in the center, 3 to 5 minutes per side.

Nutrition Facts : Calories 369.4 calories, Carbohydrate 24.7 g, Cholesterol 88.2 mg, Fat 15.8 g, Fiber 0.7 g, Protein 31.1 g, SaturatedFat 5.8 g, Sodium 1507.8 mg, Sugar 21.4 g

MEDITERRANEAN PORK AND ORZO



Mediterranean Pork and Orzo image

On a really busy day, this meal in a bowl is one of my top picks. It's quick to put together, leaving a lot more time to relax at the table. -Mary Relyea, Canastota, New York

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 9

1-1/2 pounds pork tenderloin
1 teaspoon coarsely ground pepper
2 tablespoons olive oil
3 quarts water
1-1/4 cups uncooked orzo pasta
1/4 teaspoon salt
1 package (6 ounces) fresh baby spinach
1 cup grape tomatoes, halved
3/4 cup crumbled feta cheese

Steps:

  • Rub pork with pepper; cut into 1-in. cubes. In a large nonstick skillet, heat oil over medium heat. Add pork; cook and stir until no longer pink, 8-10 minutes., Meanwhile, in a Dutch oven, bring water to a boil. Stir in orzo and salt; cook, uncovered, 8 minutes. Stir in spinach; cook until orzo is tender and spinach is wilted, 45-60 seconds longer. Drain., Add tomatoes to pork; heat through. Stir in orzo mixture and cheese.

Nutrition Facts : Calories 372 calories, Fat 11g fat (4g saturated fat), Cholesterol 71mg cholesterol, Sodium 306mg sodium, Carbohydrate 34g carbohydrate (2g sugars, Fiber 3g fiber), Protein 31g protein. Diabetic Exchanges

TURKISH KEBABS



Turkish Kebabs image

This recipe is for classic Turkish lamb kebabs, with a marinade that includes tomato paste and a mix of spices for an intense flavor.

Provided by Anissa Helou

Categories     HarperCollins     HarperCollins     Dinner     Summer     Skewer     Lamb     Spice     Cinnamon     Cumin     Thyme     Grill/Barbecue     Grill

Yield 4 servings

Number Of Ingredients 14

For the marinade:
3 cloves of garlic, minced to a fine paste
3 tablespoons extra-virgin olive oil
1 tablespoon tomato paste
1/2 teaspoon paprika
1/4 teaspoon cayenne pepper
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cumin
2 tablespoons fresh thyme leaves
Sea salt and finely ground black pepper
For the kebabs:
1 3/4 pounds (800 g) boneless lamb leg, trimmed of most of the fat and cut into 1-inch (2.5 cm) chunks
24 cherry tomatoes
Flatbread, for serving

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.

MEDITERRANEAN PORK KABOBS



Mediterranean Pork Kabobs image

Can't get to the Mediterranean bring it to you with these tasty kabobs. Serve with a green salad topped with feta, assortment of olives and Greek music in the background. Opa!

Provided by Rita1652

Categories     Pork

Time 30m

Yield 4 serving(s)

Number Of Ingredients 9

1 lb boneless pork loin, cut into 1 inch squares
1 (6 ounce) jar marinated artichoke hearts
1 red sweet bell pepper, seeded and cut into 1-inch squares
1 teaspoon hot pepper sauce
1 teaspoon dried oregano
1/2 teaspoon fresh rosemary, minced
1 teaspoon garlic, minced
2 tablespoons lemon juice
2 teaspoons ground black pepper

Steps:

  • Prepare skewers by soaking in water for at least 60 minutes or make Recipe #227476 for extra flavor.
  • Place pork in a zip lock bag.
  • Drain artichoke hearts, reserving marinade; set artichoke hearts and bell pepper squares aside. Add reserved marinade with remaining ingredients to bag; mix well and seal bag. Let stand for 30 minutes, turning bag occasionally (or refrigerate overnight).
  • Prepare medium-hot coals in covered grill; skewer* pork, artichoke hearts and pepper squares; grill for 15 minutes, just until done and nicely browned.

Nutrition Facts : Calories 260.3, Fat 14.5, SaturatedFat 5, Cholesterol 71.4, Sodium 129.8, Carbohydrate 8.4, Fiber 3.4, Sugar 1.9, Protein 24.4

GRILLED SOUTHERN TURKISH TAMALES & TURKISH PORK KABOBS WITH MEDITERRANEAN ORZO PILAF



GRILLED SOUTHERN TURKISH TAMALES & TURKISH PORK KABOBS WITH MEDITERRANEAN ORZO PILAF image

My family and I, like a lot of families today, are trying to eat healthier. We love Mediterranean recipes. Trying to keep this in mind, last month I was inspired and put this together for our supper. I was surprised at how little time and work it took to make. Plus my family gave me the High Five and said they loved the flavors..we hope you will enjoy it too!!

Provided by Brenda Watts @BakingBrenda

Categories     Other Main Dishes

Number Of Ingredients 16

6 cup(s) chicken broth
1 pound(s) uncooked orzo
2 tablespoon(s) unsalted butter
1 cup(s) green bell pepper, chopped
1 cup(s) green onions, sliced
2 clove(s) garlic, minced
1 cup(s) fresh italian roma tomatoes, diced
2 1/4 ounce(s) - 1 small can sliced ripe black olives, drained
8 medium size fresh collard green leaves, stems removed
2 pound(s) boneless pork loin chops or tenderloin, cut into 1 ½ -inch cubes
- salt and ground black pepper, to season pork
1 medium fresh eggplant, cut into 1 ½ -inch cubes
2 to 3 medium fresh zucchini, cut into 1 ½ -inch cubes
2 medium fresh red bell peppers, cut into 1 ½ -inch cubes or pieces
2/3 cup(s) prepared oil based italian dressing
10 - bamboo skewers, pre-soaked in water to prevent burning

Steps:

  • 1.) Prepare Mediterranean orzo pilaf. Bring chicken broth to a boil in a large Dutch oven; stir in orzo. Reduce heat; simmer 5 minutes, stirring frequently. Remove from heat and cover. Melt 2 tablespoons unsalted butter in a medium skillet over medium heat. Add green bell peppers, green onions and garlic; sauté for 2 minutes. Remove from heat and set aside. Drain any excess broth from orzo. Combine orzo and buttered sautéed vegetable mixture into a 2-quart round casserole dish, fold in diced tomatoes and sliced black olives; set aside.
  • 2.) Wash out Dutch oven clean, dry inside out completely to prepare Southern Tamale leaves. Fill Dutch oven to 2-inches from rim with hot water. Bring water to a rapid boil. Turn off heat and add collard leaves. Let sit for 3 - 5 minutes. Quickly remove leaves from water and place leaves flat along side each other onto a few layers of paper towels. Place a large spoonful of Mediterranean orzo pilaf mixture in the center of each collard leaf. Fold the ends over the pilaf mixture to form a sealed packed. Secure each with toothpick for added protection. Place tamales onto a plate; set aside. Reserve remaining Mediterranean orzo pilaf to serve later with completed meal.
  • 3.) Prepare pork kabobs. Season all sides of pork with a little salt and ground black pepper. Tread seasoned pork, eggplant, zucchini and red bell peppers alternately on each of 10 bamboo skewers, leaving about 1-inch space free from tops of each skewer. Brush each lightly with Italian dressing. Heat coal or gas grill for medium heat level. Place kabobs on lower rack of grill along side each other. Cover and grill kabobs over medium heat 10 minutes, turning and brushing with Italian dressing every 2 minutes. Add tamales onto outer edge or upper rack of grill and cook, for an additional 5 minutes longer for kabobs, brushing kabobs with Italian dressing and turning tamales one time within 2 ½ minutes, or until pork is no longer pink and vegetables plus tamales are tender.
  • 4.) To serve, place grilled kabobs and tamales onto serving platters, along side of Mediterranean orzo pilaf, or serve even portions of each onto 6 individual serving plates.

MEDITERRANEAN ORZO VEGETABLE PILAF



Mediterranean Orzo Vegetable Pilaf image

This pilaf is flavored with white wine and spiced with mediterranean vegetables such as; olives, capers and chickpeas in addition to the regular onion and bell pepper. Makes a wonderful side dish.

Provided by Trisha W

Categories     Beans

Time 25m

Yield 4 serving(s)

Number Of Ingredients 10

2 tablespoons olive oil
1 cup orzo pasta, uncooked
2 tablespoons green onions, finely chopped
1 (14 ounce) can vegetable broth
1/3 cup white wine
1/4 cup bell pepper, chopped (green or red)
3/4 cup chickpeas (or garbanzo beans)
1/4 cup kalamata olive, chopped
1 tablespoon capers
2 tablespoons parmesan cheese

Steps:

  • In a 10 inches skillet over medium-high heat, heat the olive oil, then stir in the uncooked orzo, and green onion.
  • Cook, stirring frequently, until the orzo is lightly browned, about 3 minutes.
  • Stir in the broth and wine and heat until boiling, then reduce heat, cover and simmer about 6 minutes, stirring occasionally.
  • Stir in the peppers, chickpeas, olives and capers, and cook covered another 6 minutes, stirring occasionally, until most liquid is absorbed.
  • Pour into a bowl and sprinkle with the 2 T of parmesan cheese.

Nutrition Facts : Calories 309, Fat 9.6, SaturatedFat 1.7, Cholesterol 2.2, Sodium 313.7, Carbohydrate 43.4, Fiber 3.9, Sugar 1.3, Protein 8.9

MEDITERRANEAN ORZO SALAD



Mediterranean Orzo Salad image

This light and refreshing cold pasta salad is loaded with the flavors of the Mediterranean, and pairs well with grilled proteins, such as fish, pork, chicken or steak. If you make this in advance, reserve a bit of the dressing to add right before serving, as the pasta has a tendency to soak up the dressing as it sits over time.

Provided by Kim's Cooking Now

Categories     Salad     100+ Pasta Salad Recipes     Vegetarian Pasta Salad Recipes

Time 55m

Yield 6

Number Of Ingredients 14

½ (16 ounce) package uncooked orzo pasta
½ pint cherry tomatoes, halved
½ cup diced red onion
1 cup diced cucumber
1 cup pitted Mediterranean olives, cut in half
1 cup finely diced Asiago cheese
1 ½ teaspoons minced fresh garlic
½ cup extra-virgin olive oil
½ cup red wine vinegar
½ lemon, juiced
1 teaspoon salt
½ teaspoon ground black pepper
¼ cup chopped fresh basil
2 tablespoons chopped fresh parsley

Steps:

  • Bring a large pot of lightly salted water to a boil. Cook orzo in the boiling water, stirring occasionally until tender yet firm to the bite, about 9 minutes. Drain well. Rinse with cold water and drain well again.
  • Combine orzo, cherry tomatoes, red onion, cucumber, olives, and Asiago cheese in a large bowl.
  • Whisk garlic, olive oil, red wine vinegar, lemon juice, salt, and pepper together in a small bowl to make the vinaigrette. Drizzle over the orzo mixture and toss lightly to combine. Add basil and parsley and mix well. Let sit for 20 minutes for flavors to blend, stirring occasionally.

Nutrition Facts : Calories 418.2 calories, Carbohydrate 34.7 g, Cholesterol 16.1 mg, Fat 27 g, Fiber 2.7 g, Protein 10.5 g, SaturatedFat 6.3 g, Sodium 819 mg, Sugar 2.6 g

Tips:

  • For the best flavor, use fresh, high-quality ingredients.
  • When grilling the tamales, be sure to preheat the grill to medium-high heat and cook the tamales for 8-10 minutes per side, or until they are heated through.
  • If you don't have a grill, you can also cook the tamales in a skillet over medium heat.
  • To make the pork kabobs, be sure to marinate the pork for at least 30 minutes before grilling.
  • When grilling the pork kabobs, be sure to cook them over medium heat for 10-12 minutes per side, or until the pork is cooked through.
  • To make the Mediterranean orzo pilaf, be sure to toast the orzo in a skillet over medium heat before adding the other ingredients.
  • When cooking the Mediterranean orzo pilaf, be sure to use a low simmer and cook the pilaf for 15-20 minutes, or until the orzo is tender and the liquid has been absorbed.

Conclusion:

These three recipes are a delicious and easy way to enjoy a taste of the Mediterranean. The grilled southern Turkish tamales are a unique and flavorful dish that is sure to impress your guests. The Turkish pork kabobs are a classic dish that is always a crowd-pleaser. And the Mediterranean orzo pilaf is a light and fluffy side dish that is perfect for any occasion. So next time you're looking for a delicious and easy meal, try one of these recipes. You won't be disappointed!

Related Topics