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Spiced minced lamb threaded onto broad skewers and grilled until charred at the edges while remaining juicy inside. Serve with sumac onions, warm flatbread, and a bright parsley salad for a classic Turkish table.
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Image générée par IA
A high-fat lamb mixture stays succulent over intense heat, while red pepper, cumin, garlic, and paprika build the earthy, gently hot flavor associated with Adana. Chilling and compressing the mixture creates a cohesive kebab that browns without falling from the skewer.
Refrigerate cooked kebabs in an airtight container for up to 3 days. Refrigerate the uncooked shaped mixture for up to 24 hours, or freeze it well wrapped for up to 2 months.
Reheat cooked kebabs in a covered skillet over medium-low heat with a splash of water, or in a 180°C oven until steaming hot throughout. Thaw frozen uncooked kebabs overnight in the refrigerator before grilling.
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Juicy, richly seasoned Turkish-style döner made with a lamb-and-beef mixture, grilled until browned, sliced thinly, and tucked into warm flatbreads with crisp salad and garlicky yogurt sauce.
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Thin, crisp Turkish flatbreads spread with a richly seasoned lamb and vegetable topping, then baked until the edges blister and the meat is cooked through. Serve hot with lemon, herbs, and fresh vegetables for a bright, satisfying meal.
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Tender, warmly spiced beef köfte gently simmered in a bright tomato and pepper sauce. Serve with rice or crusty bread to soak up every savory spoonful.
Tender eggplants filled with sweet onions, tomatoes, garlic, and herbs, then gently simmered in olive oil until silky and deeply savory. Serve warm or at room temperature with crusty bread.
Charred cubes of paneer, peppers, and onion coated in a warmly spiced yogurt marinade, grilled until lightly smoky and tender. Serve with lemon and mint chutney for a classic Indian starter-style main dish.
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Juicy Levantine beef and lamb kofta seasoned with cumin, coriander, allspice, garlic, and fresh herbs, then grilled until lightly charred and tender. Serve with warm flatbread, lemon, and a cool tahini sauce.
Juicy chicken thighs marinated in yogurt, lemon, garlic, ginger, and warm Indian spices, then grilled until charred at the edges and fully cooked. Serve with cooling cucumber, herbs, and lemon.
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Juicy Greek-style chicken threaded onto skewers, infused with lemon, garlic, oregano, and olive oil, then grilled until lightly charred. Serve with warm pita, cool tzatziki, and a crisp tomato salad for a bright, satisfying meal.