Turkish Tandoori Kebab: Authentic Recipe with Secret Spice Blend

Discover the mouthwatering fusion of Turkish and Indian cuisines with this authentic tandoori kebab recipe that’ll transport your taste buds across continents. This traditional dish combines tender lamb or chicken with aromatic spices, slow-cooked to perfection at high temperatures that lock in incredible flavors and juices.

Whether you’re an experienced home chef or just starting your culinary journey, you’ll love how these kebabs bring exotic flavors to your dinner table. The secret lies in the perfect marriage of fresh ingredients and a special blend of spices, all coming together in a dish that’s been perfected over centuries in Turkish kitchens.

What You Need

To create authentic Turkish tandoori kebab you’ll need specific tools and quality ingredients that deliver the signature flavors and textures of this beloved dish.

Kitchen Tools And Equipment

• Large mixing bowl (glass or stainless steel)
• Sharp knife and cutting board
• Metal skewers (10-12 inches long)
• Meat tenderizer or mallet
• Large baking tray
• Wire rack that fits inside baking tray
• Aluminum foil
• Measuring cups and spoons
• Mortar and pestle (for grinding spices)
• Food processor or blender
• Kitchen twine
• Meat thermometer
• Grill or oven with broiler function
• 2 pounds lamb shoulder or chicken thighs (cut into 1.5-inch cubes)
• 1 cup plain yogurt (full fat)
• 4 tablespoons vegetable oil
• 2 tablespoons ginger paste
• 2 tablespoons garlic paste
• 2 medium onions (finely chopped)
• 3 tablespoons Turkish red pepper paste
• 2 tablespoons tandoori masala
• 1 tablespoon ground cumin
• 1 tablespoon ground coriander
• 2 teaspoons turmeric powder
• 1 teaspoon ground black pepper
• 1½ teaspoons salt
• 2 tablespoons lemon juice
• Fresh herbs for garnish:
• Chopped cilantro
• Mint leaves
• Parsley
• Warm flatbread or pita
• Sliced onions
• Lemon wedges
• Tomato slices
• Sumac for sprinkling
• Garlic sauce or tzatziki

Marinade

The marinade forms the heart of Turkish tandoori kebab blending aromatic spices with a creamy yogurt base to create deep complex flavors. This fusion combines the best elements of both Turkish and Indian marinades.

Spice Blend

Create an aromatic spice blend by mixing:

• 2 tablespoons sumac
• 1 tablespoon Aleppo chili powder
• 2 teaspoons garam masala
• 1 tablespoon red pepper paste
• 2 teaspoons tomato paste
• 4 cloves minced garlic
• 1 tablespoon grated ginger
• 2 teaspoons ground cumin
• 1 teaspoon ground coriander
• Salt and black pepper to taste

Blend all spices thoroughly in a small bowl before incorporating into the yogurt base.

Yogurt Base

Start with 2 cups of thick Greek yogurt as your marinade foundation. Add:

• 1/4 cup fresh lemon juice
• 3 tablespoons olive oil
• 1 medium onion pureed
• Prepared spice blend

Mix ingredients until well combined. The yogurt helps tenderize the meat while the acids from lemon juice break down protein fibers. Let your meat marinate in this mixture for 4-8 hours in the refrigerator before grilling. For optimal results massage the marinade into the meat ensuring even coating.

Preparing The Meat

Proper meat preparation is crucial for creating tender juicy Turkish tandoori kebabs. The process involves two essential steps: cutting and marinating.

Cutting And Trimming

Start by selecting high-quality meat like lamb shoulder or chicken thighs. Cut the meat into uniform 1-inch cubes to ensure even cooking. Remove any tough membranes silver skin and excess fat. For lamb or beef trim away visible connective tissue that can make the kebabs chewy. If using chicken remove the skin and any cartilage. Pat the meat dry with paper towels before proceeding to the next step.

Marinating Process

Place the trimmed meat cubes in a large non-reactive bowl. Pour the prepared yogurt-based marinade over the meat ensuring each piece is well coated. Use your hands (wearing food-safe gloves) to massage the marinade into the meat. This helps the flavors penetrate deeper.

For optimal results marinate:

• Chicken: 4-6 hours
• Lamb/Beef: 6-8 hours
• Do not exceed 12 hours as the meat can become mushy

Keep the marinating meat covered in the refrigerator at 40°F (4°C) or below. Turn the meat occasionally to ensure even distribution of the marinade. Remove from refrigerator 30 minutes before cooking to allow the meat to come to room temperature. This promotes even cooking and helps the meat retain its juices.

For extra tender results you can:

• Add grated raw papaya to the marinade
• Include a tablespoon of vinegar
• Massage the meat for 5 minutes before refrigerating

Thread the marinated meat onto metal skewers leaving small gaps between pieces to ensure even cooking. Discard any excess marinade that has been in contact with raw meat.

Cooking Instructions

Master the art of preparing Turkish tandoori kebabs with these detailed cooking methods that ensure perfectly grilled flavorful meat.

Skewer Preparation

1. Soak wooden skewers in water for 30 minutes before use to prevent burning
2. Thread marinated meat pieces onto skewers leaving small gaps between each piece
3. Alternate meat with chunks of onion bell peppers and other vegetables
4. Keep spacing consistent to ensure even cooking
5. Wipe off excess marinade gently to prevent dripping
6. Leave about 2 inches of space at each end of the skewer for handling

Grilling Method

1. Preheat grill to medium-high heat (400°F/204°C)
2. Oil the grates to prevent sticking
3. Place skewers on the grill with space between them
4. Cook for 10-12 minutes total rotating every 2-3 minutes
5. Baste with remaining marinade while grilling
6. Check internal temperature reaches 165°F for chicken or 145°F for lamb
7. Let rest for 5 minutes before serving
8. Heat tandoor to 450°F/232°C
9. Lower skewers vertically into the tandoor
10. Cook for 12-15 minutes rotating occasionally
11. Check meat is cooked through by cutting the thickest piece
12. Remove carefully using long-handled tongs
13. Rest skewers for 5 minutes before serving
14. For home cooking without tandoor use a preheated oven at 400°F/204°C with the broiler function

Cooking Method	Temperature	Time	Internal Temp
Grill	400°F	10-12 min	165°F chicken
Tandoor	450°F	12-15 min	145°F lamb
Oven	400°F	20-25 min	165°F chicken

Serving Suggestions

Elevate your Turkish tandoori kebab experience with these traditional accompaniments and garnishing suggestions that combine the best of Turkish and Indian culinary traditions.

Traditional Accompaniments

• Serve your kebabs with fragrant basmati rice or biryani as the main course
• Offer warm flatbreads like pita naan or roti for wrapping
• Include a fresh cucumber tomato and red onion salad
• Prepare mint chutney garlic sauce and hummus as dips
• Add grilled vegetables like bell peppers onions and zucchini
• Include pickled vegetables or Turkish tursu
• Serve with cooling raita or cacik (Turkish yogurt sauce)
• Present lemon wedges on the side for extra tang
• Sprinkle fresh chopped herbs like mint cilantro and parsley
• Dust with sumac for authentic Turkish flavor
• Add thinly sliced red onions soaked in vinegar
• Garnish with pomegranate seeds for color and crunch
• Top with toasted pine nuts or slivered almonds
• Drizzle with extra virgin olive oil
• Arrange fresh herb sprigs around the platter
• Add char-grilled chili peppers for heat
• Create a bed of lettuce leaves under kebabs
• Finish with a light dusting of Aleppo pepper

Storage And Make-Ahead Tips

Refrigeration Storage

Store your cooked Turkish tandoori kebabs in airtight containers in the refrigerator. They maintain optimal freshness for 3 to 5 days when properly stored. Remove skewers before storing and layer the meat between parchment paper to prevent sticking.

Freezer Storage

For longer storage freeze your cooked kebabs for up to 3 months. Here are the key steps:

• Remove meat from skewers
• Place in freezer bags or containers
• Label with date
• Remove excess air before sealing
• Store flat in freezer

Make-Ahead Tips

Marinade Preparation:

• Mix marinade ingredients up to 48 hours ahead
• Store prepared marinade in airtight container in refrigerator
• Marinate meat up to 24 hours before cooking
• Add vegetables just before assembly

Skewer Preparation:

• Soak bamboo skewers 30 minutes before use
• Cut meat uniform size up to 24 hours ahead
• Store precut meat covered in refrigerator
• Prep vegetables day of cooking

Reheating Instructions

Method	Temperature	Time	Notes
Oven	350°F	10-12 min	Cover with foil
Microwave	Medium	1-2 min	Use 30-second intervals
Grill	Medium	3-4 min	Brush with oil

For best results thaw frozen kebabs overnight in refrigerator before reheating. Sprinkle with water before reheating to maintain moisture. Serve immediately after reheating for optimal texture and flavor.

• Cool completely before storing
• Store within 2 hours of cooking
• Keep refrigerated at 40°F or below
• Use clean airtight containers
• Discard if left at room temperature over 2 hours

Recipe Variations

Classic Turkish Style

• Replace traditional tandoori spices with Turkish spice blend (pul biber oregano sumac)
• Use lamb shoulder cut into 1-inch cubes
• Marinate in yogurt olive oil garlic paste
• Thread onto wide metal skewers
• Grill over charcoal for authentic flavor

Indian Fusion Version

• Add garam masala turmeric red chili powder to marinade
• Use chicken thighs or breast meat
• Include ginger garlic paste in marinade
• Thread with onions and bell peppers
• Cook in tandoor or under broiler

Vegetarian Option

• Substitute meat with firm tofu paneer or seitan
• Marinate for 2-3 hours only
• Add extra spices to compensate for milder protein
• Include mushrooms zucchini eggplant between protein pieces
• Brush with oil while grilling to prevent drying

Spice Level Modifications

• Mild: Reduce chili powder use sweet paprika
• Medium: Balance with equal parts chili and paprika
• Hot: Add cayenne pepper extra black pepper
• Extra Hot: Include fresh green chilies in marinade

Cooking Method Adaptations

Method	Temperature	Cooking Time
Grill	Medium-high	10-12 mins
Oven	400°F	20-25 mins
Tandoor	450°F	12-15 mins
Stovetop	Medium	15-18 mins

• Use pre-made tandoori paste
• Cut meat into smaller 1/2-inch pieces
• Speed marinate for 30 minutes with yogurt
• Cook under high broiler
• Finish with butter baste

Conclusion

Turkish tandoori kebab brings together the best of two rich culinary traditions to create an unforgettable dining experience. With proper preparation and attention to detail you’ll master this fusion dish that’s perfect for both casual dinners and special occasions.

Whether you’re grilling outdoors broiling in your oven or cooking in a tandoor these kebabs will become a staple in your recipe collection. The versatility of the dish allows you to adjust spices customize ingredients and experiment with different cooking methods to suit your taste.

Armed with these techniques and tips you’re ready to create tender juicy kebabs that’ll transport your taste buds to the vibrant streets of Turkey and India.