Best 8 Turkish Marinade Beef Lamb Kabobs Recipes

TURKISH KEBABS

Steps:

• 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.

MOROCCAN CHICKEN OR TURKEY KEBABS (BROCHETTES) RECIPE

Steps:

• Gather the ingredients.
• Pat the pieces of chicken dry. Cut the into 3/4-inch cubes and set aside while you make the marinade.
• To make the marinade, combine the parsley, oil, lemon juice, salt, paprika, pepper, ginger, turmeric, saffron, if using, and garlic in a medium bowl or zip-top bag.
• Add the cubed chicken, and massage or stir the mixture to fully coat the meat with the marinade. Cover tightly, transfer to the refrigerator, and let marinate for several hours or up to overnight.
• Prepare a medium (350°F to 375°F) gas or charcoal grill fire, or position a rack 6 to 8 inches from the heat and turn the broiler to high. Transfer the marinated chicken to skewers. If using wooden skewers, presoak in cold water for about 20 minutes to avoid scorching on the grill. If broiling, use metal skewers and place the chicken on a large, rimmed baking sheet covered with foil.
• Cook the brochettes, turning several times until the meat is cooked through and nicely colored, 7 to 9 minutes.

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.

TURKISH MARINADE (BEEF & LAMB KABOBS)

Steps:

• Add all except the olive oil to a food processor or blender. Blend on high and slowly drizzle in the olive oil to create an emulsion. Marinate your favorite Meat and enjoy.

SPICY LAMB KABOBS WITH TURKISH CACIK

Steps:

• Make Cacik: In a mixing bowl, combine cucumbers and garlic. Add salt to taste. Mix in yogurt with wooden spoon. Transfer to serving bowl. Garnish with mint and drizzle olive oil on top. Serve immediately or cover and refrigerate.
• Prepare skewers by spraying a light coat of cooking oil to prevent sticking. Place lamb and vegetables on skewers. Grill spicy lamb kebabs for about 5-7 minutes on each side or until desired doneness. Serve with hummus, baba ghannouj, or turkish cacik, a cucumber yogurt sauce for dipping.

LAMB AND BEEF KABOBS

Steps:

• In a small bowl, combine first five ingredients. Place the lamb and beef in a large resealable plastic bag; add half of the marinade. Place vegetables in another large resealable plastic bag; add the remaining marinade. Seal bags and turn to coat; refrigerate 1 hour. , On eight metal or soaked wooden skewers, alternately thread lamb, beef, onions, red peppers and mushrooms. Grill, covered, over medium heat 5-6 minutes on each side or until meat reaches desired doneness and vegetables are tender. Serve with pita bread.

LAMB KABOB MARINADE

Steps:

• Blend onion, vegetable oil, garlic, lemon juice, oregano, paprika, salt, cumin, and Worcestershire sauce together in a blender until smooth and creamy to form the marinade.
• Place lamb cubes in a large resealable plastic bag. Pour marinade into the bag, making sure to cover each piece. Refrigerate 4 hours to overnight.

TURKISH LAMB KEBABS

Steps:

• If using a charcoal grill, open vents on bottom of grill, then light charcoal. Charcoal fire is medium-hot when you can hold your hand 5 inches above rack for 3 to 4 seconds. If using a gas grill, preheat burners on high, covered, 10 minutes, then reduce heat to moderate.
• Stir together onion, parsley, tomato, oregano, Urfa and Maras peppers, 2 tablespoons oil, and 1/4 teaspoon salt.
• Pat lamb dry, then toss with black pepper, 1 tablespoon oil, and remaining 1/2 teaspoon salt and thread 4 lamb cubes onto each skewer, leaving a little space in between cubes. Brush lavash (on both sides) with remaining 3 tablespoons oil and transfer to a platter.
• Grill lamb, covered only if using a gas grill, on lightly oiled grill rack, turning over once, until medium-rare, 6 to 8 minutes total. Transfer lamb skewers to a platter and cover with foil to keep warm.
• Grill lavash, covered only if using a gas grill, turning over once, until just heated through and lightly browned but still flexible, about 45 seconds total.
• Remove lamb from skewers and divide among pieces of lavash. Top lamb with tomato mixture and roll up lavash to enclose lamb. Serve immediately.