Turkish flaming veal shashlik

Turkish flaming veal shashlik

From
Posh Kebabs
Serves
4
Cooking time
30 mins

Turkish peppers are a cross between a green pepper and mild green chilli. The latter will work just as well.

Ingredients

Quantity Ingredient
600g veal escalopes, cut into 2.5cm cubes
1 tablespoon olive oil
1 teaspoon chilli flakes
1 garlic clove, crushed
4 turkish hot peppers, cut into 4 chunks
1 red onion, cut into wedges through the root
1 medium tomato, quartered
salt
freshly ground black pepper

For the ezme salad

Quantity Ingredient
2 lebanese cucumbers, finely chopped
2 large tomatoes, finely chopped
1 red (bell) pepper, deseeded and finely chopped
1/2 red onion, finely chopped
handful flat-leaf parsley, finely chopped
3 tablespoon olive oil
1/2 lemon, juice
1 tablespoon pomegranate molasses
1 teaspoon sumac

Method

  1. Mix the veal with the oil, chilli flakes, and garlic. Season well, cover, chill and leave to marinate for at least 30 minutes.
  2. Thread the veal onto 4 large skewers, alternating with the hot peppers and onion and finishing with a tomato quarter. Heat a barbeque or griddle pan to high. Cook the skewers for 10 minutes, turning frequently, until charred in places and cooked through. Leave to rest for 5 minutes.
  3. To make the ezme salad, combine the cucumbers, tomatoes, red pepper, onion, and parsley in a bowl. Mix the oil, lemon juice, and pomegranate molasses in a small bowl, then pour over the salad. Sprinkle with the sumac and serve with the shashlik.
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