Chicken Shish Kebab Marinade.

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.
 
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. :D
 
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~>Dg<~ said:
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. :D
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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.
 
aVdub said:
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.
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yeah true :D
 
aVdub said:
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.
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I'll have to try the sumac recipe. It sounds closer to what I'm looking for with a shish-style recipe.
 
caff said:
I'll have to try the sumac recipe. It sounds closer to what I'm looking for with a shish-style recipe.
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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 :D
Might of been the piri-piri Sauce....
 
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