Talautu Kebab

Ingredients

While the original Talautu dish from Tuvaluan cuisine is typically prepared by wrapping the marinated meat in banana leaves and baking it in an earth oven, the Turkish adaptation focuses on grilling the meat on skewers. The Turkish version also incorporates traditional Turkish spices and flavors, such as cumin, paprika, and garlic, to enhance the taste and appeal to the Turkish palate. We alse have the original recipe for Talautu, so you can check it out.

• 500g (1.1 lb) boneless lamb or chicken, cut into bite-sized pieces 500g (1.1 lb) boneless lamb or chicken, cut into bite-sized pieces
• 2 tablespoons olive oil 2 tablespoons olive oil
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/4 teaspoon black pepper 1/4 teaspoon black pepper
• Juice of 1 lemon Juice of 1 lemon
• 1 onion, cut into chunks 1 onion, cut into chunks
• 1 green bell pepper, cut into chunks 1 green bell pepper, cut into chunks
• 1 red bell pepper, cut into chunks 1 red bell pepper, cut into chunks

Nutrition

• Calories: 300 kcal / 1255 KJ
• Fat: 15g (7g saturated)
• Carbohydrates: 7g (3g sugars)
• Protein: 35g
• Fiber: 2g
• Salt: 0.8g

Preparation

1. 1.
   In a bowl, combine the olive oil, minced garlic, ground cumin, paprika, dried oregano, salt, black pepper, and lemon juice. Mix well to create the marinade.
2. 2.
   Add the lamb or chicken pieces to the marinade and toss until they are evenly coated. Allow the meat to marinate in the refrigerator for at least 1 hour, or preferably overnight.
3. 3.
   Preheat the grill to medium-high heat.
4. 4.
   Thread the marinated meat onto skewers, alternating with chunks of onion and bell peppers.
5. 5.
   Place the skewers on the preheated grill and cook for about 10-12 minutes, turning occasionally, until the meat is cooked through and slightly charred.
6. 6.
   Remove the skewers from the grill and let them rest for a few minutes before serving.
7. 7.
   Serve the Talautu Kebabs with Turkish rice pilaf and a side of yogurt sauce.

Treat your ingredients with care...

• Lamb or chicken — For the best results, choose lean cuts of meat and trim any excess fat before marinating. If using chicken, make sure it is boneless and skinless for easier skewering.

Tips & Tricks

• Soak wooden skewers in water for 30 minutes before threading the meat to prevent them from burning on the grill.
• If you prefer a spicier flavor, add a pinch of chili flakes or a dash of hot sauce to the marinade.
• Serve the Talautu Kebabs with a side of Turkish bread or pita for a complete meal.

Serving advice

Garnish the Talautu Kebabs with freshly chopped parsley or cilantro for a burst of freshness. Serve them alongside a generous portion of Turkish rice pilaf and a dollop of yogurt sauce. Add a squeeze of lemon juice for an extra zing of flavor.

Presentation advice

Arrange the Talautu Kebabs on a platter, placing the skewers in a neat row. Sprinkle some paprika or cumin powder over the kebabs for an attractive touch. Serve with the rice pilaf and yogurt sauce in separate bowls for a visually appealing presentation.