Special Karisik Kebab Recipe

Prepare the mixture

Place ground lamb in a large bowl. Add the very finely grated onion (squeeze out excess liquid if it seems watery), chopped parsley, red pepper paste, crushed red pepper, ground cumin, salt and black pepper. Mix thoroughly with your hands until fully combined and slightly sticky, about 3–5 minutes. Adding 1–2 tablespoons cold water or 1 tbs olive oil can help the mixture bind if it feels dry.

Chill and rest

Cover the bowl and refrigerate for at least 1 hour, preferably 2–3 hours, to let flavors meld and make the mixture easier to shape.

Form onto skewers

Divide the chilled mixture into 8 equal portions. Wet your hands slightly and press each portion firmly along a metal skewer into an elongated sausage shape about 15–18 cm long and 2–3 cm thick. Smooth the surface so it adheres to the skewer.

Grill

Preheat grill to medium-high. Brush the meat lightly with olive oil. Grill the skewers over direct heat 3–5 minutes per side, turning gently, until well-browned and internal temperature reaches 72°C (160°F). Avoid pressing the kebabs while grilling so they stay juicy. Rest 5 minutes before serving.

Make the marinade

In a bowl combine yogurt, olive oil, lemon juice, minced garlic, ground cumin, paprika, salt and black pepper. Stir until smooth.

Marinate chicken

Add the cut chicken thigh pieces to the marinade and toss to coat thoroughly. Cover and refrigerate at least 1 hour, up to overnight for best flavor and tenderness.

Assemble skewers

Thread marinated chicken pieces onto skewers alternating with onion wedges and bell pepper pieces as desired. Leave a little space between pieces so heat circulates.

Grill

Preheat grill to medium-high. Brush skewers with a little olive oil. Grill 4–6 minutes per side, rotating until chicken is cooked through and slightly charred at edges (internal temperature 74°C /165°F). Remove and rest 3–4 minutes before serving.

Combine ingredients

Place ground meat in a bowl with grated onion, soaked & drained burghul, chopped parsley, baking soda (if using), ground cumin, pul biber, salt and pepper. Mix thoroughly by hand for 4–6 minutes until the mixture becomes sticky and cohesive.

Shape köfte

Divide mixture into 12–14 equal portions. Wet hands and shape each portion into an oval or torpedo-shaped köfte about 8–10 cm long and 2–3 cm thick. Press firmly so they hold shape on the grill.

Chill briefly (optional)

For best hold, place shaped köfte on a tray and refrigerate 15–30 minutes before grilling.

Grill

Preheat grill to medium. Brush köfte lightly with olive oil and grill 3–4 minutes per side until nicely browned and cooked through (internal ~72°C/160°F). Avoid overcooking to keep them juicy.

Marinate wings

In a bowl combine olive oil, lemon juice, minced garlic, paprika, salt and pepper. Add chicken wings and toss to coat. Marinate 30 minutes at room temperature or up to 4 hours in the fridge.

Grill

Preheat grill to medium. Arrange wings on the grill and cook 10–15 minutes, turning every 3–4 minutes, until skin is crisp and internal temperature reaches 74°C (165°F). Brush with a little olive oil if they look dry while grilling.

Grill tomatoes and green chilies: halve tomatoes, brush with oil and grill cut-side down until charred (3–5 min). Grill whole green chilies until blistered and soft. Sprinkle with a little salt.

Prepare sumac onions: thinly slice red onion and toss with lemon juice, a pinch of salt and 1 tsp sumac. Let sit 10–15 minutes before serving.

Warm flatbreads briefly on the grill, brush with olive oil and a pinch of salt.

Serve: Arrange lamb shish, chicken şiş, Antep köfte and wings on a large platter with grilled tomatoes, chilies, sumac onion, parsley and lemon wedges. Offer flatbreads on the side so guests can build wraps. Drizzle extra olive oil over meats if desired.