Chicken Shish Kebab Marinade.

[gingergundog]

Sumac is great and has a lovely lemony flavour...I use it for shawarma and a few other things I've tried. It maybe wouldn't be out of place if you were trying to recreate a takeaway shish as most of the recipes I've seen have lemon juice, don't know whether they actually use it though.

I had bookmarked that turkishcookbook site from page 1 and I could have sworn that it had pomegranate molasses as a key flavour. I never got round to trying the recipes on there but now have some molasses in the cupboard and the site is no more Will have to try it.

 

[~>Dg<~]

yeah lemon pomegranates seem to be a key thing but the problem is as we know many people just do their own take on a recipe and not actually how it is. which is why we have trouble recreating a genuine dish. i might just ask my takeaway to make or give me the chilli sauce in a bottle and pay for it.

 

[aVdub]

yeah lemon pomegranates seem to be a key thing but the problem is as we know many people just do their own take on a recipe and not actually how it is. which is why we have trouble recreating a genuine dish. i might just ask my takeaway to make or give me the chilli sauce in a bottle and pay for it.

But that also applies from take-away and village to village which I see as a bonus, rather than a problem.

A genuine dish as we may think of here, could be unrecognisable by those in Turkey, France/North Africa (Merguez) Korea (Kimchi) Malaysia (soup/broth) and so on.

 

[~>Dg<~]

But that also applies from take-away and village to village which I see as a bonus, rather than a problem.

A genuine dish as we may think of here, could be unrecognisable by those in Turkey, France/North Africa (Merguez) Korea (Kimchi) Malaysia (soup/broth) and so on.

yeah true

 

[aVdub]

yeah true

I always go with the find the one you like and stick with it, if you can find the recipe.

Or sometimes just tweak what you find to your tastes and try to record what you did

 

[caff]

Dare to be different

I bought mine originally as I was asked to make Acili Ezme that the family had enjoyed at a local Turkish and as there was plenty left over I've found other uses for it.

I'll have to try the sumac recipe. It sounds closer to what I'm looking for with a shish-style recipe.

 

[Ad_Augendae]

I'll have to try the sumac recipe. It sounds closer to what I'm looking for with a shish-style recipe.

Doing this one tonight, getting the LUCHITO (just incase) smokey hot mayo ready. Just going basic with wraps Toms Iceberg Letuce and red cabbage.

HOT: If I did it again, less Sumac
Might of been the piri-piri Sauce....

 

[Ad_Augendae]

Made these for the wife at the same time, Simple recipe Big Taste.

Tamarind squash & halloumi skewers recipe | BBC Good Food

Do something different with barbecued halloumi. Marinated in spices, these cheese and butternut squash skewers are an irresistible mix of sweet and savoury

www.bbcgoodfood.com

 

[Baron C]

Traditional 'salsa' salad for Adana shish but is flavour full enough that it's a solid salad.

Ingredients

2 medium red onions (halved and thinly sliced...use a mandolin if you don't have the knife skills you want them thin)
2 red capsicums ( halfed and thinly cut into crescents)
2 tomatos (seeded and thinly sliced as above) can use halfed cherry tomatoes too

Fresh parsley (a bunch, pull leaves off stalk and finely chop)
Fresh mint, half a bunch ( treat same as parsley)
A generous dose of Sumac
Stick them all in a bowl and mix.

Dressing
1 part red grape vinegar
1 part olive oil
1 part lemon juice
1 or 2 pinch of salt
Fresh ground black pepper if you like.

Pour dressing over salad, nice mix then store in fridge. Keeps well in fridge as it marinates, you can just increase volume as you see fit.

I hope you enjoy it.