Grilled Meats

“Kebab” is another category of food which, like the börek, is typically Turkish dating back to the times when the nomadic Turks learned to grill and roast their meat over their camp fires. Given the numerous types of kebabs, it helps to realize that you categorize them by the way the meat is cooked. The Western World knows the “sis kebab” and the “döner” introduced to them mostly by Greek entrepreneurs, who have a good nose for what will sell! sis kebab is grilled cubes of skewered meat. Döner kebab is made by stacking alternating layers of ground meat and sliced leg of lamb on a large upright skewer, which is slowly rotated in front of a vertical grills. As the outer layer of the meat is roasted, thin slices are shaved to be served.

There are numerous other grilled kebabs beside those cooked in a clay oven. It should be noted that the unique taste of kebabs are due more to the breeds of sheep and cattle, which are raised in open pastures by loving shepherds, than to special marinades and a way of cooking. Therefore, you should stop at a kebab restaurant in Turkey to taste the authentic item. “Kebabci” is by far the most common and the least expensive type of restaurant, ranging from a hole in the wall to large and lavish establishments. Kebab is the traditional Turkish response to fast food that is at the same time not especially bad for you. A generic kebabci will have “lahmacun” (meat pide) and “Adana” (spicy scewered ground meat, named after the southern city where it was born), salad greens with red onions and baklava to top it all off. Beyond that the menu will tell you the speciality of the kebabci. The best plan is to seek out the well-known ones and to try the less spicy types if you are not used to kebab. Once you develop a taste for it, you can have inexpensive feasts by going to the neighborhood kebabci anywhere in Ankara or Istanbul.
Two lahmacuns on a table
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Hünkar Beğendi

When this rich, creamy, and smoky eggplant puree is paired with sliced or cubed lamb, its name in Turkish Hünkar Beğendi can be translated as “The Sultan Approved”.
Ingredients

* 2 large or 3 medium eggplants
* 2 tbsp of fresh lemon juice
* 3 tbsp of unsalted butter
* 2½ tbsp of all-purpose flour
* 1 cup of milk
* 2/3 cup of grated kasseri cheese
* Salt and freshly ground peper to taste Pinch of grated nutmeg. (optional)

Make a fire using charcoal in an outdoor grill and let in born down to glowing coals.Place teh eggplants directly on top of the coals and roast, turning frequently, until the skins are charred all over and the pulp is soft, usually 30 to 40 minutes. Let the eggplants cool until easy to handle.
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Ingredients

* 1 kilo lamb meat (from thigh or shoulder) cut into small pieces
* 4 tomatoes
* 2 green peppers

Cut tomatoes into large chunks removing the inner core. Cut the green peppers in half, remove the seeds and cut into smaller pieces. Skewer a piece of meat, tomato and green pepper successively. Cook on a barbeque, 3 to 4 minutes each side. Serves five.

http://turkishconsulategeneral.us/abtturkey/cult/food/recp.shtml

Ingredients

* 1½ kilo leg of lamb
* 50 g black pepper
* 2 kilos lamb fat, ground
* 1 egg
* 150 g salt
* 1 liter onion juice
* 1 cup olive oil

Remove any bits of skin and bone from the meat. Cut into serving-size pieces. Pound with a meat tenderizer or the edge of a heavy saucepan until 1/8 cm thick. Trim. Prepare a marinade of onion juice, olive oil, salt and pepper, and soak meat in the marinade 12-24 hours. Soak lamb fat in hot water. Remove pieces of meat from the marinade. Spread over each piece of meat the lamb fat and ground lamb mixed with egg. Thread pieces of meat on a long skewer, starting with larger pieces. Trim the chunk of meat on the skewer and add trimmings to the end of the skewer. The chunk of meat is broiled in the Doner Kebab broiler, made specially for the purpose.
http://turkishconsulategeneral.us/abtturkey/cult/food/recp.shtml

CHICKEN  BREASTS  WITH  CARROT  AND  ZUCCHINI  STUFFING

2 sm. whole chicken breasts
1 c. carrots, shredded (about 2 sm.)
1 c. zucchini, shredded (about 1 med.)
1 tsp. salt
1/4 tsp. poultry seasoning
1 envelope chicken-flavored bouillon
1/4 c. water

With sharp knife, remove skin and excess fat from chicken breasts.  Cut each breast in half, along breastbone; remove breastbone.  From cut side of each chicken breast half, with tip of sharp knife, cut and scrape meat away from rib cage, gently pulling back meat to form pocket; set aside.  In medium bowl, combine carrots, zucchini, salt and poultry seasoning.  Spoon about 1/2 cup mixture into each pocket; secure with toothpicks.  In 10 inch skillet, place chicken, sprinkle with bouillon.  To skillet add water, over medium high heat, heat to boiling.  Reduce heat to low; cover and simmer about 40 minutes or until chicken is fork tender.  Remove toothpicks.  Makes 4 servings, 180 calories per serving.