Mouth-watering kebab
Oct 25, 2007
GIVEN the rising number of restaurants coming up in the city, making a decision on what and where to eat can be a problem. This week, Food Guide visited Effendy’s Turkish Restaurant at Centenary Park.
Turkish chicken kebab, rice and vegetables
Ingredients:
For four to six people, cook two chicken
One kilogramme of tomatoes
250gm or four onions
Half a kilo of green pepper
100gms of crushed garlic or three cloves
Tomato paste
One kilogramme of rice
White pepper
Salt
Olive oil
Thin wooden sticks or metallic rods
Noodles
GIVEN the rising number of restaurants coming up in the city, making a decision on what and where to eat can be a problem. This week, Food Guide visited Effendy’s Turkish Restaurant at Centenary Park.
Melih Aksay, the proprietor took us through the steps of preparing Turkish chicken kebab with noodles, fried rice and vegetable salad. It takes about 45minutes to prepare.
Preparation:
The chicken must be boneless, with the tissues skinned off (so that it gets ready very fast). Cut it into small pieces so that it can be easily turned by the wooden stick.
Season the Turkish way; mix white pepper, garlic, tomatoes, salt and oil and smear over the chicken. Put the pieces onto the skewer (metal stick used over the grill).
Pass a rod through the onions, chicken, tomato and green pepper, until the stick is full. The softer and thinner the pieces, the easier they will slide onto the rod.
If you are using a charcoal grill, use hold the kebabs with a mesh handler and place them in a line over the fire. If you are using wooden sticks, be careful not to over roast as the heat may burn them. Keep turning the kebabs over for about 10-15minutes.
When preparing the noodles, pour vegetable oil in a saucepan and fry until they turn brown. Add a little water and leave to settle.
After about five minutes, add the rice to and cook for 10minutes. The total cooking time for the rice and kebabs should not be more than 45minutes.
Remove the kebabs from the fire and place them on a plate with their sticks still attached. Place the rice and vegetables around the kebabs and serve.
Compiled by Roger Mugisha
Ingredients:
For four to six people, cook two chicken
One kilogramme of tomatoes
250gm or four onions
Half a kilo of green pepper
100gms of crushed garlic or three cloves
Tomato paste
One kilogramme of rice
White pepper
Salt
Olive oil
Thin wooden sticks or metallic rods
Noodles
GIVEN the rising number of restaurants coming up in the city, making a decision on what and where to eat can be a problem. This week, Food Guide visited Effendy’s Turkish Restaurant at Centenary Park.
Melih Aksay, the proprietor took us through the steps of preparing Turkish chicken kebab with noodles, fried rice and vegetable salad. It takes about 45minutes to prepare.
Preparation:
The chicken must be boneless, with the tissues skinned off (so that it gets ready very fast). Cut it into small pieces so that it can be easily turned by the wooden stick.
Season the Turkish way; mix white pepper, garlic, tomatoes, salt and oil and smear over the chicken. Put the pieces onto the skewer (metal stick used over the grill).
Pass a rod through the onions, chicken, tomato and green pepper, until the stick is full. The softer and thinner the pieces, the easier they will slide onto the rod.
If you are using a charcoal grill, use hold the kebabs with a mesh handler and place them in a line over the fire. If you are using wooden sticks, be careful not to over roast as the heat may burn them. Keep turning the kebabs over for about 10-15minutes.
When preparing the noodles, pour vegetable oil in a saucepan and fry until they turn brown. Add a little water and leave to settle.
After about five minutes, add the rice to and cook for 10minutes. The total cooking time for the rice and kebabs should not be more than 45minutes.
Remove the kebabs from the fire and place them on a plate with their sticks still attached. Place the rice and vegetables around the kebabs and serve.
Compiled by Roger Mugisha