Ridiculously Craveable and Umami Oven Baked Kebabs
Recipe Overview
Overview
This recipe for Oven Baked Kebabs is a delightful twist on the traditional Turkish dish known as Batey Kebab. The combination of minced lamb, fresh herbs, and vegetables creates a flavorful filling that is both juicy and satisfying. Wrapping the kebab in pastry not only adds a crispy texture but also elevates the dish to a new level of indulgence.
The preparation is straightforward, starting with a blend of parsley, red peppers, garlic, and onions, which are finely chopped in a food processor. This mixture is then combined with minced lamb, seasoned with spices, and wrapped in layers of pastry. The key is to ensure the pastry is well-buttered to achieve that golden, crispy finish.
Once baked, the kebabs are topped with a rich tomato sauce that enhances the umami flavors, making each bite an explosion of taste. The addition of a garlic yogurt sauce provides a refreshing contrast to the richness of the kebabs, making it a perfect accompaniment. This dish is not only visually stunning but also incredibly delicious, making it a fantastic choice for any gathering or a special dinner at home.
Overall, this recipe is a must-try for anyone looking to impress their guests or simply enjoy a comforting meal. The combination of flavors and textures is sure to become a favorite in your household.
Recipe Details
Steps & Tips
Add 20g of parsley, two small red Capia peppers (or red bell peppers), three cloves of garlic, and two medium onions to a mini food processor and pulse until finely chopped.
In a large mixing bowl, combine 1kg of minced meat (lamb or beef), the chopped vegetable mixture, 2 tablespoons of salt, 1 teaspoon of black pepper, and 1 teaspoon of pul Biber. Mix with hands for 2-3 minutes until sticky.
Tip: Using meat with 20 to 25% fat makes the kebab super juicy.
Slice yufka pastry sheets in half and stack two layers for wrapping the kebab. Melt 100g of butter and brush it on the first pastry sheet.
Tip: Laminating pastry with butter helps it crisp up.
Spoon the meat mixture across the pastry, massage it into a log shape, and roll tightly towards the buttered edge. Trim the ends and slice into 1.5-inch sections.
Brush a baking dish with butter and arrange the kebab rolls standing upright.
Tip: Spacing out the rolls allows hot air to circulate for a crispier texture.
Tip: Brushing the tops with butter helps them brown and crisp up.
Bake in a preheated 180°C oven for about 25 minutes.
Tip: Frying tomato and red pepper paste for a couple of minutes removes rawness.
In a saucepan, heat 1 tablespoon of olive oil, add 50g of tomato paste and 30g of red pepper paste, and fry for 2 minutes. Season with 1/4 teaspoon of salt and add 250ml of water, stirring to dissolve.
Remove the kebabs from the oven, spoon sauce onto each roll, and pour more sauce around them.
Return the tray to the oven and bake for another 20 minutes.
In a bowl, mix 500g of yogurt, 1/4 teaspoon of salt, 1 teaspoon of dried mint, a few tablespoons of warm water, and grated garlic.
Tip: Adjust the yogurt sauce consistency to be dip-like for easy spreading.
Remove kebabs from the oven, drizzle yogurt around the dish, and garnish with chopped parsley and pul Biber flakes.
Tip: Drizzling yogurt around the dish enhances presentation.
Spread garlic yogurt on a plate and top with a few kebabs.
Ingredients
Ingredient: Dairy
→ Substitution: Coconut Cream
Ingredient: Gluten
→ Substitution: Gluten-Free Pastry
Nutrition
Skill Level
Frequently asked questions
Below you will find answers to the most common questions about this recipe.
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Interesting Tidbits
- •Using a blend of herbs and vegetables enhances the flavor of the kebab.
- •Wrapping the kebab in pastry gives it a unique texture similar to fried dumplings.
- •The sauce made from tomato paste and red pepper paste adds a rich umami flavor.
- •Spacing the kebabs in the baking dish allows for better air circulation, resulting in a crispier texture.
