13036 Serves 8 Wed Aug 06 08:19:27 -0700 2008 Wed Feb 04 13:23:39 -0800 2009 Licensed http://www.chow.com/recipes/13036 Wed, 04 Feb 2009 21:23:39 GMT Food scholars have argued for years as to the origin of the kebab. Many insisted that the dish came about by Ottoman soldiers skewering meat on their swords and then cooking over the camp-fire. References for the shish kebab have been found in cooking texts written as early as the eleventh century, and there is mention of the kebab in very early Persian texts that predate the rise of the Ottoman empire (the word “skewer” appears in these texts as well, indicating that swords were not the first device used for meats cooked in this fashion). Scholars now agree that the dish probably developed in Turkey and spread to the Middle East and Persia. Kebab stands are found throughout Turkey, featuring regional variations on the basic theme of skewered marinated meat grilled over live coals. Kebabs from the southeast of Turkey are among the spiciest. Kebabs are normally served wrapped in a piece of flat bread to absorb the juices from the meat.

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Combine the onions, salt, sumac, thyme leaves, and sugar and allow to stand for 30 minutes before serving. (The relish can be made several hours in advance.)

Combine all of the marinade ingredients in a bowl and mix well. Place the meat cubes in a resealable plastic bag and add the marinade. Toss the lamb with the marinade to coat. Allow the lamb to marinate for at least 4 hours, refrigerated, or preferably overnight.

Drain and reserve the marinade from the meat. Skewer the meat cubes, alternating with cherry tomatoes, onion segments, bell pepper squares, and the jalapeño quarters. Reserve, refrigerated. (The skewers may be prepared 1 day in advance and refrigerated until needed.)

Grill the skewers over an indirect charcoal fire until the meat cubes are cooked medium rare. The skewers should be lightly charred but care should be taken that they don't cook too quickly.

Wrap a piece of flat bread around a skewer. Twist, while pulling the meat and vegetables from the skewer. Place the wrap on a plate containing a small mound of the onion relish on the side. Serve immediately.

]]> http://www.chow.com Arthur L. Meyer 50 Main 2 medium-size sweet onions, sliced paper thin

]]> 1 teaspoon [5 mL] salt

]]> 2 tablespoons [30 mL] sumac

]]> ½ teaspoon [3 mL] thyme leaves

]]> Pinch sugar

]]> 1 onion, grated or puréed

]]> ½ cup [120 mL] olive oil

]]> 2 tablespoons [30 mL] garlic, minced

]]> 1 tablespoon [15 mL] paprika

]]> ½ tablespoon [8 mL] cayenne

]]> ½ teaspoon [3 mL] crushed red pepper

]]> 1 tablespoon [15 mL] ground cumin

]]> 1 tablespoon [15 mL] fresh thyme leaves, minced

]]> ½ cup [120 mL] parsley leaves and stems, chopped

]]> ½ cup [120 mL] mint leaves, chiffonade

]]> 1 teaspoon [5 mL] salt

]]> ½ teaspoon [3 mL] black pepper

]]> 1½ pounds [675 g] boneless lamb, cut into ½-inch [1-cm] cubes

]]> 16 skewers, soaked in warm water for 30 minutes if wooden

]]> 16 small cherry tomatoes

]]> 2 red onions, quartered and separated into segments

]]> 2 red bell peppers, seeds and ribs removed, cut into 1-inch [2.5-cm] squares

]]> 4 jalapeño or other similar chiles, quartered

]]> Flat bread for service

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