Leigh

Turkish meatballs

Posted on by Leigh

Turkish meatballs

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Course: Snack, Supper
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 4 people
Calories: 568kcal

Ingredients

Meatballs

  • 500 g beef mince or a combination of beef and lamb
  • 1 small onion
  • 2 garlic cloves
  • 120 g breadcrumbs
  • 1 egg
  • 1 tsp ground cumin
  • 1 tsp paprika
  • 1 tsp ground coriander
  • 1/2 tsp cayenne pepper (adjust to your spice preference)
  • 30 ml olive oil for cooking
  • salt to taste
  • pepper to taste

Tomato Sauce

  • 1 can crushed tomatoes (400g)
  • 1 onion finely chopped
  • 2 garlic cloves
  • 1 tsp paprika
  • 1/2 tsp dried oregano
  • salt to taste
  • pepper to taste

Instructions

  • In a large mixing bowl, combine the ground meat, grated onion, minced garlic, breadcrumbs, egg, and all the spices (cumin, paprika, coriander, cayenne pepper, salt, and pepper). Mix everything together until well combined. You can use your hands for this, but be gentle and avoid over-mixing, which can make the meatballs tough.
  • Once the mixture is well combined, wet your hands with water to prevent sticking and shape the mixture into small meatballs or patties. You can make them round or oval-shaped, according to your preference.
  • Heat the olive oil in a large skillet or frying pan over medium-high heat. When the oil is hot, add the meatballs, making sure not to overcrowd the pan. Cook them in batches if necessary to ensure even cooking.
  • Cook the meatballs for about 4-5 minutes on each side, or until they are nicely browned and cooked through. The cooking time may vary depending on the size of your meatballs, so you can cut one open to check if it's cooked to your liking.
  • If you'd like to make a tomato sauce to serve with the meatballs, you can do so while the meatballs are cooking. In a separate pan, sauté the chopped onion and garlic in a little olive oil until translucent. Add the crushed tomatoes, paprika, oregano, salt, and pepper. Simmer the sauce for about 10 minutes, or until it thickens slightly.
  • Serve the cooked meatballs with the tomato sauce (if using) and your choice of accompaniments, such as rice, bulgur pilaf, pita bread, or a fresh salad. You can also garnish them with chopped parsley or mint for added flavor and freshness.
    Enjoy your homemade Turkish meatballs!
Nutrition Facts
Turkish meatballs
Amount per Serving
Calories
568
% Daily Value*
Fat
 
35
g
54
%
Saturated Fat
 
11
g
69
%
Trans Fat
 
2
g
Polyunsaturated Fat
 
2
g
Monounsaturated Fat
 
17
g
Cholesterol
 
130
mg
43
%
Sodium
 
458
mg
20
%
Potassium
 
809
mg
23
%
Carbohydrates
 
34
g
11
%
Fiber
 
5
g
21
%
Sugar
 
8
g
9
%
Protein
 
29
g
58
%
Vitamin A
 
893
IU
18
%
Vitamin C
 
13
mg
16
%
Calcium
 
141
mg
14
%
Iron
 
6
mg
33
%
* Percent Daily Values are based on a 2000 calorie diet.
Leigh

Lamb kebabs

Posted on by Leigh

Lamb kebabs

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Course: Supper
Prep Time: 5 minutes
Cook Time: 15 minutes
Refrigerate: 2 hours
Total Time: 2 hours 20 minutes
Servings: 6 people
Calories: 432kcal

Ingredients

Marinade

  • 800 g lamb boneless, preferably from the leg, cut into cubes
  • 4 tbsp plain yogurt
  • 2 tbsp olive oil
  • 2 garlic cloves minced
  • 1 tsp ground cumin
  • 1 tsp ground paprika
  • 1 tsp ground coriander
  • 1/2 tsp ground black pepper
  • 1/2 tsp red pepper flakes (adjust to taste for spiciness)
  • salt to taste
  • juice of 1 lemon

Assembling

  • metal or wooden skewers (if using wooden skewers, soak them in water for 30 minutes before using)
  • Vegetables like bell peppers, onions, and tomatoes (optional)
  • olive oil for brushing

Instructions

  • In a mixing bowl, combine the yogurt, olive oil, minced garlic, ground cumin, ground paprika, ground coriander, ground black pepper, red pepper flakes, salt, and lemon juice to make the marinade.
  • Place the cubed lamb meat in a large bowl and pour the marinade over it. Mix well to ensure the lamb is evenly coated. Cover the bowl with plastic wrap and refrigerate for at least 2 hours, or ideally overnight for best flavor.
  • If using wooden skewers, make sure to soak them in water for at least 30 minutes to prevent them from burning during grilling.
  • When ready to cook, preheat your grill to medium-high heat.
  • Thread the marinated lamb cubes onto the skewers, alternating with pieces of vegetables if desired.
  • Brush the kebabs with a little olive oil to prevent sticking to the grill.
  • Grill the lamb kebabs for about 10-15 minutes, turning them occasionally, until the meat is browned and cooked to your desired level of doneness. The internal temperature of the lamb should reach at least 63°C (145°F) for medium-rare.
  • Serve the Turkish lamb kebabs hot with flatbread or pita, a side of rice or bulgur pilaf, and some fresh vegetables or a simple salad. You can also drizzle them with extra lemon juice or a yogurt-based sauce if desired.
    Enjoy your homemade Turkish lamb kebabs! They are perfect for gatherings and are sure to be a crowd-pleaser.
Nutrition Facts
Lamb kebabs
Amount per Serving
Calories
432
% Daily Value*
Fat
 
37
g
57
%
Saturated Fat
 
15
g
94
%
Polyunsaturated Fat
 
3
g
Monounsaturated Fat
 
16
g
Cholesterol
 
99
mg
33
%
Sodium
 
89
mg
4
%
Potassium
 
345
mg
10
%
Carbohydrates
 
2
g
1
%
Fiber
 
0.4
g
2
%
Sugar
 
1
g
1
%
Protein
 
23
g
46
%
Vitamin A
 
235
IU
5
%
Vitamin C
 
0.5
mg
1
%
Calcium
 
47
mg
5
%
Iron
 
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.
Leigh

Steak kebabs

Posted on by Leigh

Steak kebabs

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Course: Supper
Prep Time: 5 minutes
Cook Time: 15 minutes
Refrigerate: 2 hours
Total Time: 2 hours 20 minutes
Servings: 4 people
Calories: 410kcal

Ingredients

Beef

  • 500 g beef steak (such as sirloin or tenderloin), cut into cubes
  • 2 garlic cloves minced
  • 1 onion small, grated
  • 1/4 cup olive oil
  • 2 tbsp plain yogurt
  • 1 tsp ground cumin
  • 1 tsp ground paprika
  • 1/2 tsp ground coriander
  • 1/2 tsp ground cinnamon
  • salt to taste
  • pepper to taste

Skewers

  • wooden or metal skewers (if using wooden skewers, soak them in water for 30 minutes to prevent burning)

Serving

  • flatbreads or pita bread
  • sliced tomatoes, cucumbers, and red onions
  • fresh parsley or cilantro, chopped
  • lemon wedges

Instructions

  • In a large bowl, combine all the marinade ingredients: minced garlic, grated onion, olive oil, yogurt, cumin, paprika, coriander, cinnamon, salt, and black pepper. Mix well to create a smooth marinade.
  • Add the beef cubes to the marinade, making sure they are well coated. Cover the bowl with plastic wrap and refrigerate for at least 2 hours, or ideally overnight, to allow the flavors to meld.
  • If you're using wooden skewers, soak them in water for at least 30 minutes before using to prevent them from burning.
  • Preheat your grill to medium-high heat.
  • Thread the marinated beef cubes onto the skewers, leaving a small space between each piece.
  • Place the beef kebabs on the preheated grill and cook for about 8-10 minutes, turning occasionally, or until they are cooked to your desired level of doneness. You can also cook them on a stovetop grill pan.
  • While the kebabs are cooking, you can warm the flatbreads or pita bread on the grill for a minute or two on each side.
  • Serve the beef kebabs on the warm flatbreads or pita bread and garnish with sliced tomatoes, cucumbers, red onions, and chopped fresh parsley or cilantro.
  • Squeeze fresh lemon juice over the kebabs before serving. You can also serve them with a side of yogurt sauce or tahini sauce if desired.
    Enjoy your delicious homemade Turkish beef kebabs!
Nutrition Facts
Steak kebabs
Amount per Serving
Calories
410
% Daily Value*
Fat
 
33
g
51
%
Saturated Fat
 
10
g
63
%
Polyunsaturated Fat
 
2
g
Monounsaturated Fat
 
19
g
Cholesterol
 
78
mg
26
%
Sodium
 
73
mg
3
%
Potassium
 
422
mg
12
%
Carbohydrates
 
4
g
1
%
Fiber
 
1
g
4
%
Sugar
 
2
g
2
%
Protein
 
26
g
52
%
Vitamin A
 
286
IU
6
%
Vitamin C
 
3
mg
4
%
Calcium
 
40
mg
4
%
Iron
 
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.
Leigh

Chicken kebabs

Posted on by Leigh

Chicken kebabs

Print Pin Rate
Course: Supper
Prep Time: 10 minutes
Cook Time: 15 minutes
Refrigerate: 1 hour
Total Time: 1 hour 25 minutes
Servings: 4 people
Calories: 236kcal

Ingredients

Chicken

  • 500 g chicken breasts boneless, skinless and cut into cubes
  • 1/4 cup plain yogurt
  • 2 tbsp olive oil
  • 2 garlic cloves minced
  • 1 tbsp lemon juice
  • 1 tsp ground cumin
  • 1 tsp ground paprika
  • 1 tsp ground coriander
  • 1 tsp ground turmeric
  • salt to taste
  • pepper to taste

Kebabs

  • 1 onion cut into chunks
  • 1 bell pepper (red or green) cut into chunks
  • Cherry tomatoes
  • metal or wooden skewers (if using wooden skewers, soak them in water for 30 minutes before using to prevent burning)

Instructions

  • In a bowl, combine the yogurt, olive oil, minced garlic, lemon juice, ground cumin, ground paprika, ground coriander, ground turmeric, salt, and pepper. Mix well to create the marinade.
  • Add the chicken pieces to the marinade and coat them thoroughly. Cover the bowl and refrigerate for at least 1 hour, or ideally, overnight for the best flavor.
  • When you're ready to cook, preheat your grill to medium-high heat.
  • Thread the marinated chicken, onion chunks, bell pepper chunks, and cherry tomatoes onto the skewers, alternating between the ingredients.
  • Place the skewers on the preheated grill and cook for about 10-15 minutes, turning occasionally, until the chicken is cooked through and has a nice char on the outside.
  • Serve the Turkish chicken kebabs hot with pita bread, rice, or a salad, and enjoy!
    Feel free to adjust the seasonings and spices to suit your taste. You can also serve these kebabs with a dipping sauce like tzatziki or a simple garlic yogurt sauce for extra flavor. Enjoy your delicious Turkish chicken kebabs!
Nutrition Facts
Chicken kebabs
Serving Size
 
1 Serving
Amount per Serving
Calories
236
% Daily Value*
Fat
 
11
g
17
%
Saturated Fat
 
2
g
13
%
Trans Fat
 
0.01
g
Polyunsaturated Fat
 
1
g
Monounsaturated Fat
 
6
g
Cholesterol
 
82
mg
27
%
Sodium
 
156
mg
7
%
Potassium
 
578
mg
17
%
Carbohydrates
 
5
g
2
%
Fiber
 
1
g
4
%
Sugar
 
2
g
2
%
Protein
 
28
g
56
%
Vitamin A
 
311
IU
6
%
Vitamin C
 
6
mg
7
%
Calcium
 
46
mg
5
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Leigh

Vegan zucchini fritters

Posted on by Leigh

Vegan zucchini fritters

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Pin
Rate

Course: Snack
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Servings: 4 people
Calories: 154kcal

Ingredients

  • 2 medium zucchinis (about 400g) grated
  • 1 small onion finely chopped
  • 2 garlic cloves minced
  • 1/2 cup all-purpose flour
  • 1/2 cup chickpea flour (besan)
  • 1 tsp baking powder
  • 1/2 tsp salt (adjust to taste)
  • 1/2 tsp black pepper (adjust to taste)
  • 1/2 tsp paprika
  • 1/2 tsp dried origanum
  • 1/2 tsp dried basil
  • 2-3 tbsp fresh parsley chopped
  • 3-4 tbsp water (as needed)
  • olive oil for frying

Instructions

  • Grate the Zucchini: Wash and grate the zucchinis using a box grater. Place the grated zucchini in a clean kitchen towel or cheesecloth and squeeze out excess moisture.
  • Prepare the Batter: In a mixing bowl, combine the grated zucchini, minced onion, minced garlic, all-purpose flour, chickpea flour, baking powder, salt, black pepper, paprika, dried oregano, dried basil, and chopped parsley. Mix everything well.
  • Add Water: Gradually add water to the mixture until you achieve a thick batter-like consistency. The amount of water may vary depending on how much moisture was squeezed out from the zucchinis. Start with 3 tablespoons and add more if needed.
  • Heat the Oil: In a frying pan, heat enough olive oil to cover the bottom of the pan over medium-high heat.
  • Fry the Fritters: Once the oil is hot, scoop spoonfuls of the zucchini mixture and gently place them in the hot oil. Flatten them slightly with the back of a spoon. Fry for about 3-4 minutes on each side or until they are golden brown and crispy. You may need to do this in batches.
  • Drain and Serve: Remove the fritters from the oil and place them on a plate lined with paper towels to drain excess oil. Serve the vegan zucchini fritters hot with your favorite dipping sauce or vegan yogurt.

    Enjoy your delicious vegan zucchini fritters!

Nutrition Facts
Vegan zucchini fritters
Amount per Serving
Calories
154
% Daily Value*
Fat
 
2
g
3
%
Saturated Fat
 
0.2
g
1
%
Polyunsaturated Fat
 
1
g
Monounsaturated Fat
 
0.3
g
Sodium
 
424
mg
18
%
Potassium
 
478
mg
14
%
Carbohydrates
 
29
g
10
%
Fiber
 
4
g
17
%
Sugar
 
5
g
6
%
Protein
 
7
g
14
%
Vitamin A
 
501
IU
10
%
Vitamin C
 
23
mg
28
%
Calcium
 
102
mg
10
%
Iron
 
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.