Absolutely Kebabulous - A Turkish Take on Summer Foods

As much of London has either headed off on holiday or just returned and the rest of us are still bathing in tropical sunshine and showers - I thought of sharing some Turkish cuisine, which more than any other, combines the taste of so many countries and can provide a bit of a twist to your usual barbecues.

Turkish food is largely the heritage of Ottoman cuisine, which is a fusion of Mediterranean, Balkan, Middle Eastern, Central Asian, Eastern European, Armenian, and Georgian cuisines.
 
In the Ottoman era, families had two meals a day. The first was pretty similar to brunch, taken between morning and noon, while the second meal was eaten between the late afternoon and evening. That still strikes me as a healthier way to eat rather than a big meal just before we go to bed.

The most famous Turkish dish is of course the Shish Kebab. The origin of kebabs is believed to be where soldiers grilled pieces of freshly hunted meats impaled on swords on open-field fires. The term shish kebab comes from the Turkish words şiş kebap that mean "skewer" and "roast meat," and shish kebab is a signature Turkish meal. 
 
There is more, however, to making a kebab than just skewering some meat. Much of the flavour comes from getting the marinade right. And here is a recipe which you will find really useful this summer if you are out barbecuing or just grilling in the kitchen. The yoghurt, I think, is the secret ingredient here. 

Of course, you can also explore our range of kebabs too!