Most of us have eaten shish kebab served with pilaf. This classic Turkish kebab is served on top a bed of warm pita bread, then drizzled with a cumin-flavored tomato sauce and one with yogurt and garlic. It’s a really wonderful combination, the textures very complex and the flavors quite rich. You may come to prefer this to the more restrained conventional kebab. As a summer variation, try adding fresh peeled and diced tomatoes, sprinkled with cumin, to the yogurt sauce and omit the cooked cumin tomato sauce entirely.
Combine the wine.
Finely mince the remaining
Bring the lamb to room temperature, if necessary. Heat a grill or broiler.
Wrap the pita bread in foil and warm in a 375-degree oven, or in the top of a double boiler or steamer. Or place directly on the grill to warm for a minute or two on each side. Bring the tomato sauce to a simmer and keep warm. Bring the yogurt sauce to room temperature.
Remove the lamb from the marinade and, if making brochettes, thread the cubes onto 4 skewers. Sprinkle with salt and pepper and grill 4 to 5 minutes on each side, until rare, for loins, or 8 to 12 minutes total for brochettes. Slice the loin meat across the grain or remove the lamb cubes from the skewers.
Cut the warmed pita breads into quarters and place on 4 hot serving plates. Top with the lamb slices or cubes. Drizzle with tomato sauce and then the yogurt sauce. Serve with grilled eggplant and/or zucchini.
© 1992 Joyce Goldstein. All rights reserved.