Name: Yogurtlu Kebab
Yield: Serves 4
Cuisine: Turkey
Ingredients: Salt and freshly ground pepper; 4 large rounds pita bread; 1 cup Basic Tomato Sauce seasoned with 2 teaspoons ground cumin; 4 tablespoons chopped fresh or 2 tablespoons dried oregano; 2 boneless loins of lamb, well trimmed, about 1 pound each, or 2 pounds boneless leg of lamb, well trimmed and cut into 1½-inch cubes for brochettes; 1 tablespoon olive oil or unsalted butter; 1 cup plain yogurt; 1 medium onion, chopped; 14 garlic cloves; ½ cup white wine

Preparation info

Serves
4

Difficulty
Complex

Appears in

Back to Square One

By Joyce Goldstein

Published 1992

About

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