| Prep: 45 mins | Cook: 2 hours | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 465 | 27g | 11g | 20g |
| sugars | fibre | protein | salt |
| 6g | 4g | 35g | 0.63g |
Why I Love Turkish Oven Kebap
There’s something about creating an Oven Kebap recipe that makes my heart sing. As someone who splits his time between the culinary magic of the Pacific Northwest and the traditional comfort of Japanese cuisine, it might surprise you to discover my deep-felt affinity for Turkish food. It’s an unexpected culinary influence that I’ve come to cherish, and I want to share that love with you through this delicious recipe.
The Magic of Fusion
Fusion might be a trendy concept in modern cuisine, but to me, it’s a way of life. Combining influences from different cultures can result in an exciting, unique dish, much like the Oven Kebap. While there isn’t a chef who directly inspired this recipe, I have always admired the work of Turkish chef Musatopaloglu, who embodies the rich traditions of Turkish cuisine.
Despite being firmly rooted in Turkish tradition, this Oven Kebap takes me back to my childhood spent fishing with my father off the coast of Seattle and cooking our catch over an open fire in a skewer, sort of a Pacific Northwest twist on the kebap if you will.
Perfect for Every Occasion
Contrary to what you might expect, preparing the Oven Kebap recipe isn’t as complex as it may seem. The process involves slow-cooking lamb shoulder with a well-balanced array of spices and fresh ingredients, producing succulent, hearty pieces of meat with a taste that truly transports you to the streets of Istanbul.
Whether it’s served over a steamy bed of rice or tucked inside pillow-soft bread, this Oven Kebap is the perfect centerpiece of any meal. I often pair it with a side of tzatziki and a refreshing Turkish Shepherd’s Salad. Its versatility is also reflected in how well it complements a wide array of dishes, particularly Mediterranean and Middle Eastern cuisine.
Every time I prepare this recipe, I’m reminded of the beauty of cross-cultural exchange. It’s the embodiment of my personal culinary journey, where the Pacific Northwest meets Japan, and has a delightful Turkish meal. I hope you enjoy preparing and devouring this Oven Kebap as much as I do.
What You’ll Need
- 2.5 pounds of lamb shoulder, cut into pieces
- 2 large onions
- 5 cloves of garlic
- 4 large tomatoes
- 4 green bell peppers
- 1 tablespoon of tomato paste
- 1 teaspoon of salt
- 1 teaspoon of black pepper
- 1 teaspoon of dried oregano
- 1 teaspoon of ground cumin
- 1/2 teaspoon of red pepper flakes
- 1/4 cup of olive oil
Method
Step One
Start by preheating your oven to 375°F (190°C). While the oven is heating, prepare your ingredients. Cut the lamb shoulder into bite-sized pieces and set aside. Peel and finely chop the onions and garlic. Core the tomatoes and chop into small pieces. Remove the seeds and stems from the bell peppers and slice into thin strips.
Step Two
In a large bowl, combine the chopped onions, garlic, tomatoes, and bell peppers. Add the tomato paste, salt, black pepper, oregano, cumin, and red pepper flakes to the bowl. Mix everything together until the vegetables and spices are well combined.
Step Three
Add the chopped lamb to the bowl with the vegetable and spice mixture. Pour the olive oil into the bowl. Use your hands or a spoon to mix everything together, ensuring that the lamb pieces are well coated with the oil and seasonings.
Step Four
Transfer the lamb and vegetable mixture to a roasting pan. Spread the mixture out evenly in the pan, ensuring that the lamb pieces are not stacked on top of each other. This will help the lamb to cook evenly.
Step Five
Place the roasting pan in the preheated oven. Cook the kebap for about 45 minutes to 1 hour, or until the lamb is cooked to your liking and the vegetables are tender. Check the kebap regularly to prevent overcooking. Remove the kebap from the oven and let it rest for a few minutes before serving.
