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Turkish Skillet Kebab with Charred Peppers and Tomatoes
40 minutes 20 minutes active
We tried the regional Turkish specialty called tepsi kebabi (“tray kebab” is the English translation) in Antakya, located in the country’s southernmost province. Richly spiced ground meat is combined with onion, garlic, sweet peppers and tomato, then pressed into a tray and baked until browned and bubbling. As it cooks, additional peppers and tomatoes on the surface blister and roast until soft. For our version, we use a skillet and add potato wedges, which simmer in the seasoned juices of the meat. You will need a broiler-safe 12-inch skillet, as the cooking starts in a high-heat oven and finishes under the broiler. Aleppo pepper is mildly spicy with a touch of fruitiness and smoke. You can substitute 4 teaspoons sweet paprika plus ½ teaspoon cayenne pepper. Serve straight from the skillet, with yogurt and warm flatbread for dipping in the flavorful juices.
pound medium (about 2-inch) Yukon Gold potatoes, unpeeled, each cut into 6 wedges
tablespoons extra-virgin olive oil, divided
01Heat the oven to 450°F with racks in the upper- and lower-middle positions. In a medium microwave-safe bowl, toss the potatoes with 1 tablespoon of the oil and ¼ teaspoon each salt and black pepper. Cover and microwave on high until a skewer inserted into the potatoes meets just a little resistance, about 6 minutes. Uncover and set aside.