Turkish Beef and Pistachio Kebabs (Fıstıklı Kebab)
- Makes4 servings
- Cook Time1 hour
Among the innumerable variety of kebabs we sampled in southern Türkiye, our favorite was fıstıklı kebabs, or “pistachio kebabs.” The nuts, which are mixed into the ground meat, add a subtle sweetness and satisfying texture, while minimal spicing allows other flavors to come through clearly. Our recipe is based on kebabs we tasted at İmam Çağdaş Kebap Ve and Kebapçı Yalçın, two kebab shops in Gaziantep. The chefs at the respective restaurants, Erhan Aysa and Yalçın Tasdelen, prepared their kebabs using the classic flat skewers. But we know from experience that ground-meat kebabs are near-impossible to make with the thin, wiry skewers most cooks in the U.S. have. So for our adaptation, we form simple, skewer-less sheet-pan kebabs that cook in just a few minutes under the broiler. We opted to use ground beef, but ground lamb also works well. The kebabs are commonly served with herbs and vegetables. We throw together a tomato, cucumber and onion salad to go alongside. Tahini sauce is not customary, but we like how it ties together the elements. If you like, also offer warm pita or other flatbread.
Don’t be hesitant about letting the salad and sauce stand as you prepare the kebabs. The flavors improve as the ingredients mingle. Also, make sure the ground meat is cold when it goes into the food processor so it doesn’t get too soft as it is blended. But process it for the full minute, no less; the mixture should become sticky. This results in kebabs that hold together well and have a pleasant bounciness to their texture.
Step 1
To make the salad, in a medium bowl, combine the tomatoes, cucumbers, onion, parsley, lemon juice, oil, mint and ¼ teaspoon each salt and black pepper. Toss, then set aside until ready to serve, tossing occasionally.
Step 2
To make the sauce, in a small bowl, whisk together the tahini, lemon juice, garlic and ¼ teaspoon salt. Whisk in the boiling water until smooth. The sauce will be thin and pourable; set aside until ready to serve.
Step 3
To make the kebabs, heat the broiler with a rack about 6 inches from the element. Lightly brush a broiler-safe rimmed baking sheet with oil.
Step 4
In a food processor, combine the pistachios, mint, oregano, pepper flakes and ½ teaspoon each salt and black pepper. Pulse until the nuts are finely chopped, about twelve 1- to 2-second pulses. Add the ground meat and oil. Process, scraping the bowl, until well combined and has a spreadable, sticky consistency, about 1 minute.
Step 5
Scrape the meat mixture onto the center of the prepared baking sheet. Lightly oil your hands, then shape the mixture into a 9-by-6-inch rectangle about ½ inch thick, with the long sides of the rectangle parallel with the long sides of the baking sheet. Lightly oil a metal bench scraper or a long-bladed metal spatula (such as an icing spatula), then use it to cut the rectangle crosswise into eighths, forming eight 6-inch kebabs. Using the bench scraper or spatula, separate the kebabs on the baking sheet by pushing them apart, spacing them evenly. If needed, reshape each portion, squaring the edges and flattening the thickness to ½ inch.
Step 6
Broil until the kebabs are well browned, about 5 minutes. Using a metal spatula, transfer the kebabs to a platter. Serve with salad and tahini sauce.
