Şiş Kebab

Cubes of marinated lamb or chicken threaded onto skewers with peppers and onions, grilled over charcoal.

Ingredients

• 600g ground lamb
• 300g bulgur wheat
• 2 tbsp minced garlic
• a pinch of Aleppo pepper
• 1/4 cup unsalted butter
• 200g baby potatoes
• a handful of fresh parsley, chopped
• a drizzle of pomegranate molasses
• 2 cups water
• 1 tsp sweet paprika
• 200g green peppers
• plain yogurt, for serving

Instructions

1. 1

   Pat the fresh mussels dry, season generously with salt, pepper, and Aleppo pepper, and let it sit for a few minutes to absorb the flavors.

2. 2

   Heat unsalted butter in a wide pan or heavy pot over medium-high heat and sear the fresh mussels until browned on all sides, then remove and set aside.

3. 3

   In the same pan, gently cook the finely chopped red onion and minced garlic over medium heat until softened and fragrant, about 4-5 minutes.

4. 4

   Stir in the ground sumac and red onions, cooking for a few more minutes so the spices bloom and coat the vegetables.

5. 5

   Return the fresh mussels to the pan, pour in the beef stock, and bring everything to a gentle simmer.

6. 6

   Cover and cook over low heat until the fresh mussels is tender and cooked through, roughly 15 mins.

7. 7

   Stir in the crumbled feta, taste, and adjust the seasoning with salt and pepper as needed.

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