Tokat Kebabı with Yogurt Sauce

Ingredients

• 500g (1.1 lb) lamb, cut into chunks 500g (1.1 lb) lamb, cut into chunks
• 3 tablespoons olive oil 3 tablespoons olive oil
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 2 tablespoons lemon juice 2 tablespoons lemon juice
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• Salt and pepper to taste Salt and pepper to taste
• 1 cup (240g) plain yogurt 1 cup (240g) plain yogurt
• 2 tablespoons fresh parsley, chopped (for garnish) 2 tablespoons fresh parsley, chopped (for garnish)

Nutrition

• Calories: 350 kcal / 1465 KJ
• Fat: 20g (Saturated Fat: 6g)
• Carbohydrates: 5g (Sugars: 3g)
• Protein: 35g
• Fiber: 1g
• Salt: 1.5g

Preparation

1. 1.
   In a bowl, combine the olive oil, minced garlic, lemon juice, cumin, paprika, dried oregano, salt, and pepper. Mix well to create a marinade.
2. 2.
   Add the lamb chunks to the marinade and toss until they are well coated. Allow the lamb to marinate for at least 1 hour, or overnight for maximum flavor.
3. 3.
   Preheat the grill to medium-high heat.
4. 4.
   Thread the marinated lamb chunks onto skewers, leaving a small space between each piece.
5. 5.
   Grill the kebabs for about 10-12 minutes, turning occasionally, until they are cooked to your desired level of doneness.
6. 6.
   While the kebabs are grilling, prepare the yogurt sauce by combining the plain yogurt with a pinch of salt in a small bowl. Mix well.
7. 7.
   Once the kebabs are cooked, remove them from the grill and let them rest for a few minutes.
8. 8.
   Serve the Tokat Kebabı hot, garnished with fresh parsley, and accompanied by the yogurt sauce.

Treat your ingredients with care...

• Lamb — Choose lean cuts of lamb for a healthier option. Trim any excess fat before marinating.
• Yogurt — Opt for Greek yogurt for a thicker and creamier sauce.

Tips & Tricks

• Soak wooden skewers in water for 30 minutes before using to prevent them from burning on the grill.
• For added flavor, you can sprinkle some sumac or chili flakes on the kebabs before grilling.
• Serve the kebabs with warm pita bread and a side of fresh salad for a complete meal.

Serving advice

Serve the Tokat Kebabı hot off the grill, accompanied by the creamy yogurt sauce. Garnish with fresh parsley for a pop of color and freshness.

Presentation advice

Arrange the grilled kebabs on a platter, drizzle the yogurt sauce over them, and sprinkle with chopped parsley. Serve with a side of warm pita bread and a fresh salad for a visually appealing presentation.