Turkish Kabobs with Aleppo Pepper Grilled skewers of beef or lamb, marinated in rich Turkish spices and ALEPPO PEPPER, then grilled up crispy brown. A perfect picnic appetizer, and a favorite at the Penzeys’ annual picnic, served with zesty seasoned yogurt. Turkish kabobs make a great lunch when wrapped in warm pita bread with tomato and onion. 3 lbs. boneless lamb/beef cubes (start with 6 lbs. bone-in lamb shoulder or use beef stew meat) cheaper cuts work perfectly in this recipe but if sirloin is on sale, go for it. 2-3 TB. TURKISH SEASONING (use 2 TB. if the skewers will be served with seasoned yogurt) 2-3 tsp. ALEPPO PEPPER 3 TB. olive oil 20-24 wooden skewers 1 Cup plain low-fat yogurt (no-fat yogurt doesn’t taste as good, so we avoid it) 2 tsp. TURKISH SEASONING 1/2-1 tsp. ALEPPO PEPPER 1/4 Cup finely chopped cucumber

{{recipe.Title}}

{{recipe.Title}}

by cook {{recipe.AuthorName}}
{{recipe.Title}}

Ingredients

Directions

Cooks Notes

Nutritional Information

{{recipe.AuthorName}}

{{recipe.AuthorName}}

More recipes from {{recipe.AuthorName}}

Need spices for this recipe?

{{Product.DisplayName}}

{{Product.DisplayName}}

{{Product.ShortDescription}}

…
Not available in the selected store Out of stock
Rain Check
Offers
Heart