If you want to add flare to a classic barbecue menu, try this exotic kebab recipe from the southeast of Turkey. Most grilled meats coming from this region are spicy, but this dish is sweet and mild.
The delicate flavor of the loquats blends perfectly with the meat juices and the smoky aroma of the grill for a kebab that is truly out of this world. It's wonderful for spring menus when loquats are in season.
In Turkey, loquats are simply called 'new world.' Word has it that ripe loquats taste so delicious, as soon as you bite into one it opens up a whole new world of possibilities for you. Try one yourself and definitely try this recipe.
- 1 lb/600 grams ground beef (30% fat)
- 2 tsp salt (more or less to taste)
- 1 tsp black pepper
- 1/4 cup parsley (chopped Italian)
- 45 medium loquats
- 50 bay leaves (fresh)
In a large bowl, knead the ground beef, salt, pepper and parsley for several minutes. Cover and let it rest.
In the meantime, wash the loquats and remove the stems.
Cut each fruit in half from end to end and gently remove the pits and inner membranes with your index finger.
Break off a piece of the meat mixture and roll it into a ball the size of a small walnut. Lightly press the meatball into half a loquat then cover it with the other half. Continue in this manner until all the loquats are filled.
Starting with a bay leaf, put 4 or 5 meat-filled loquats on each skewer with a bay leaf between each. You'll need 8 to 10 long metal skewers.
Grill on a medium fire, turning once on each side until well-browned.
Tip: It's important that your ground beef has a high-fat content. Your kebabs will cook up softer and juicer this way. The excess fat will drip off while cooking. Too little fat can cause your meatballs to be hard and dry.