Turkish Lamb Kebab

• ~ 1 1/2 lbs lamb leg fillet, cubed
• 1 lemon
• 1 onion, finely diced
• 2 cloves garlic, minced
• 2 bay leaves
• 1/2 tsp cayenne pepper
• 1 tsp dried thyme
• 1/2 tsp dried mint, or 1 tsp fresh mint
• 3 Tbs olive oil
• salt and pepper to taste
• Oil for grill

1.  In a bowl add the olive oil, and zest the lemon into the bowl.  
2. Add onion, garlic, bay leaves, cayenne pepper, thyme, mint, and pepper.
3. Mix the lamb cubes in and marinate for at least four hours, or overnight.
4. Heat the oven to 350°F.  Put the lamb cubes on bamboo skewers.  Also heat a grill pan and brush with oil, or the grill and place kebabs on until grill marks develop on all sides, and then transfer to oven for about 8 minutes to finish cooking.  
5. Serve with rice pilaf.

Notes:

• Soak bamboo skewers overnight so they don't char when grilled.
• If you choose to use a grill, you can cook the lamb the whole time on the grill and eliminate the oven step.

Yields 4-6 servings

Turkish Red Lentil Soup with Mint

This may sound like a strange combination, but it is DIVINE.  Ever since first going to a Anatolia, a Turkish restaurant, nearly two years ago I have been hunting for an accurate-seeming recipe, and I finally encountered one!  So, after many failed attempts to duplicate Anatolia's Red Lentil Soup this recipe finally succeeded!

Turkish Rice Pilaf

• 3/4 cup long-grain rice
• 1 cup hot water or chicken stock
• 2 tbsp butter
• 1 tsp salt
• Pinch pepper

1. Rinse the rice until water runs clear then drain. Then cover the rice with hot water and leave for about 15 minutes, then drain again. 
2. Melt the butter in a cooking pot. Saute the rice with butter for 2-3 minutes while stirring. Add chicken stock, salt, and pepper. Turn the heat to low and cook until the rice absorbs all the water.
3. Take the pot off the heat. Open the lid, place a clean kitchen towel across the top of the pot on put the lid back on. Allow the Pilaf to stand for about 5 minutes.  Fluff with a fork, then serve.

Notes:

• Don't stir the pilaf while it's cooking

Yields 3 servings

Turkish Chicken Kebab

Turkish Lamb Kebab, Chicken Kebab, Pilaf, and Red Lentil Soup

Marinating the chicken in yogurt makes for a wonderfully tender texture, and the traditional Turkish spices are absolutely delicious.  Serve with Turkish Rice Pilaf.

• 1/2 cup plain yogurt
• 1/2 tsp cumin
• 1 tsp paprika
• 1/2 tsp cayenne pepper (or less according to taste)
• 1 garlic clove, smashed with salt 
• 1 tsp pomegranate molasses*
• 2 Tbsp olive oil
• ~1 lb boneless, skinless chicken breasts, cubed (approx 2 large breasts)

1.  In a container with a lid, combine yogurt, cumin, paprika, cayenne pepper, garlic, pomegranate molasses, and olive oil.  Mix well and add the chicken, ensuring to coat thoroughly.  Marinate overnight, or at least 8 hours.
2. Preheat your BBQ or a grill pan on the stove.  Thread the chicken cubes onto 4-6 skewers, then grill 7-8 minutes, or until juices run clear.

Notes:

• Pomegranate molasses can be found at many groceries in the international isle, usually near Lebanese or Mediterranean ingredients.  Specialty international markets often have it also.  If it is unavailable lemon juice can be added in place- it provides a similar acidity.

Yields 2-4 servings