Turkish Beef Skewers
Turkish Beef Skewers - The national dish of Turkey: Kebabs with green peppers and a yogurt sauce
Healthy, because
Even smarter
Nutritional values
The beef and peppers form a healthy duo: the iron from the beef and the vitamin C from the peppers together replenish your body's iron reserves, because the vitamin helps the body make better use of the iron.
Pul Biber is a spice mixture of dried paprika flakes, which is common in Turkish cuisine. If you do not have Pul Biber, you can replace it with some paprika and chili powder.
(Percentage of daily recommendation)
| Calorie | 540 cal. | (26 %) | ||
| Protein | 73 g | (74 %) | ||
| Fat | 19 g | (16 %) | ||
| Carbohydrates | 15 g | (10 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 10.5 g | (35 %) |
| Vitamin A | 0.6 mg | (75 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 10.2 mg | (85 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.8 mg | (73 %) | ||
| Niacin | 21.7 mg | (181 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 62 μg | (21 %) | ||
| Pantothenic acid | 1.9 mg | (32 %) | ||
| Biotin | 15.9 μg | (35 %) | ||
| Vitamin B₁₂ | 7.4 μg | (247 %) | ||
| Vitamin C | 209 mg | (220 %) | ||
| Potassium | 1,136 mg | (28 %) | ||
| Calcium | 178 mg | (18 %) | ||
| Magnesium | 95 mg | (32 %) | ||
| Iron | 8 mg | (53 %) | ||
| Iodine | 14 μg | (7 %) | ||
| Zinc | 10 mg | (125 %) | ||
| Saturated fatty acids | 4.6 g | |||
| Uric acid | 336 mg | |||
| Cholesterol | 129 mg |
Ingredients
- Ingredients
- 12 ozs Beef
- 3 Tbsps olive oil
- 1 pinch Cumin
- 1 generous pinch Aleppo pepper
- 3 stalks mint
- ½ lemon
- 5 ozs Yogurt (low-fat)
- 4 Tbsps sparkling mineral water
- salt
- peppers
- 18 ozs Turkish Hungarian wax pepper
- 2 shallots
- 2 garlic cloves
- 2 Tomatoes
- 6 ozs Vegetable broth
Kitchen utensils
Preparation steps
Cut beef into 3/4-inch cubes.
In a bowl, combine beef with 1 tablespoon olive oil, cumin and Aleppo pepper. Refrigerate and let marinate at least 1 hour.
Meanwhile, rinse mint and chop leaves. Squeeze 2 teaspoons lemon juice. In a bowl, combine yogurt, lemon juice, mineral water and mint. Season with salt and pepper and keep chilled.
Rinse peppers and remove seeds and ribs. Cut into 2-cm (3/4-inch) wide pieces. Peel and finely chop shallots and garlic. Rinse and halve tomatoes.
Thread the beef onto 4 wooden skewers.
Heat 1 tablespoon oil in a roasting pan over low heat. Sauté shallots and garlic until softened, about 4 minutes. Add peppers and sauté until crisp-tender, about 2 minutes more.
Pour in vegetable broth. Add tomatoes. Season with salt and pepper. Bake in a preheated oven at 400°F on the middle rack for 10 minutes.
Meanwhile, heat the remaining oil in a grill pan over high heat. Season the beef kebabs with salt. Cook until browned, about 1 minute per side.
After baking pepper mixture for 10 minutes, top with beef kebabs and continue baking until beef is done, another 7 minutes. Serve with chilled yogurt sauce.
