The recipe
Serves 6
Just meat on a stick? Hardly. With a few pointers from Turkish chef Somer Sivrioglu, of Sydney's Efendy restaurant, the humble kebab becomes so much more.
Note Aleppo pepper is available from Turkish grocers and Herbie's Spices (herbies.com.au); if it's unavailable substitute another ground chilli. Large flat skewers, ideally 2cm wide, are available from Turkish grocers. If you're making köfte, roll the meatballs into small sausages in the palm of your hand and flatten slightly; grill on a rack or the flat-top of your barbecue. Small rectangular barbecues, available from Turkish and Middle Eastern grocers, are designed for holding skewers on the sides; if you have a large conventional barbecue, place bricks on the sides as rests for the skewers.