Testi Kebab - delicious meal straight from Turkey - Cappadocia with love - our edition!

lamb

🥗Healthier: chicken

💰Cheaper: beef

Chicken is leaner and more affordable than lamb.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil has a higher smoke point and is healthier.

yogurt

🥗Healthier: Greek yogurt

💰Cheaper: sour cream

Greek yogurt is thicker and adds creaminess with fewer calories.

fresh herbs

🥗Healthier: dried herbs

💰Cheaper: no herbs

Dried herbs are more accessible and have a longer shelf life.

Fire up the mangals (grills).

Slice the lamb meat into small pieces.

Chop the vegetables: tomato, onion, and pepper.

In the clay pots, layer the ingredients: start with lamb fat tail, then add lamb meat, a pinch of salt, 4 cloves of garlic, chili pepper sauce, tomato paste, a little olive oil, and butter.

Add the sliced and mixed vegetables on top.

Repeat the layering process for all pots.

Prepare the dough to cover the ceramic pots.

Place the pots on the mangal grill, close it, and open the shutter.

Monitor the temperature in the grill, aiming for 180-200 degrees Celsius.

Cook for about 2 hours.

After 2 hours, check the kabab; it should have a delicious flavor.

Make little holes in the dough to allow steam to escape.

Warm a ceramic plate.

After 2.5 hours of cooking, break the pots to serve.

Taste the Testi Kebab and adjust seasoning with pepper and salt as needed.

Cooking Techniques

Equipment Needed

Spice Level: