Turkish Skillet Kebab with Charred Peppers and Tomatoes

Name: Turkish Skillet Kebab with Charred Peppers and Tomatoes
Cook time: 40 min
Total time: 40 min
Yield: 4 Servings
Ingredients: 1 pound medium (about 2-inch) Yukon Gold potatoes, unpeeled, each cut into 6 wedges; 2 tablespoons extra-virgin olive oil, divided; Kosher salt and ground black pepper; 1/2 medium red onion, finely chopped; 1 medium red bell pepper, stemmed, seeded and finely chopped; 2 medium garlic cloves, finely grated; 4 teaspoons Aleppo pepper (see headnote); 1 tablespoon ground cumin; 2 teaspoons dried thyme; 2 teaspoons dried mint; 3/4 cup lightly packed fresh flat-leaf parsley, chopped; 1 pound 90 percent lean ground beef; 1 pound ground lamb; 1/4 cup tomato paste; 2 banana or cubanelle peppers, stemmed, seeded and halved lengthwise; 4 Campari or cocktail tomatoes, halved; Warm flatbread, to serve; Plain whole-milk yogurt, to serve

Adapted by Diane Unger

4 Servings

40 minutes 20 minutes active

Free

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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.

4

Servings

Tip

Don’t use ground beef with a fat content higher than 10 percent, otherwise the dish will be too greasy.

40 minutes

20 minutes active

1 pound medium (about 2-inch) Yukon Gold potatoes, unpeeled, each cut into 6 wedges

2 tablespoons extra-virgin olive oil, divided

Kosher salt and ground black pepper

1/2 medium red onion, finely chopped

1 medium red bell pepper, stemmed, seeded and finely chopped

2 medium garlic cloves, finely grated

4 teaspoons Aleppo pepper (see headnote)

1 tablespoon ground cumin

2 teaspoons dried thyme

2 teaspoons dried mint

3/4 cup lightly packed fresh flat-leaf parsley, chopped

1 pound 90 percent lean ground beef

1 pound ground lamb

1/4 cup tomato paste

2 banana or cubanelle peppers, stemmed, seeded and halved lengthwise

4 Campari or cocktail tomatoes, halved

Warm flatbread, to serve

Plain whole-milk yogurt, to serve

Ingredients

1

pound medium (about 2-inch) Yukon Gold potatoes, unpeeled, each cut into 6 wedges
2

tablespoons extra-virgin olive oil, divided
Kosher salt and ground black pepper
½

medium red onion, finely chopped
1

medium red bell pepper, stemmed, seeded and finely chopped
2

medium garlic cloves, finely grated
4

teaspoons Aleppo pepper (see headnote)
1

tablespoon ground cumin
2

teaspoons dried thyme
2

teaspoons dried mint
¾

cup lightly packed fresh flat-leaf parsley, chopped
1

pound 90 percent lean ground beef
1

pound ground lamb
¼

cup tomato paste
2

banana or cubanelle peppers, stemmed, seeded and halved lengthwise
4

Campari or cocktail tomatoes, halved
Warm flatbread, to serve
Plain whole-milk yogurt, to serve

Directions

01

Heat 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.
02

In a medium bowl, combine the onion, bell pepper, garlic, Aleppo pepper, cumin, thyme, mint, parsley, beef, lamb and 1½ teaspoons salt, then mix with your hands until well combined.
03

Spread the tomato paste to a broiler-safe 12-inch skillet to cover the bottom. Add the meat mixture and, using your hands, press it into an even layer, all the way to the edges of the skillet. In the same bowl, toss together the banana peppers, tomatoes, remaining 1 tablespoon oil and ¼ teaspoon each salt and black pepper.
04

Place the potato wedges skin side up on the meat mixture, placing them around the perimeter and gently pressing them in. Inside the ring of potatoes, arrange the banana peppers, cut side down, overlapping them as needed to fit. Arrange the tomato halves, cut side down, inside the ring of peppers. Bake on the lower rack until the meat reaches 125°F at the center, about 15 minutes. Remove the skillet from the oven (the handle will be hot).
05

Heat the oven to broil. When it reaches temperature, slide the skillet onto the top rack. Broil until the vegetables are charred and the meat reaches 160°F at the center, 5 to 7 minutes. Transfer to a wire rack and let rest for 5 minutes. Serve from the skillet with warm flatbread and yogurt on the side.

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Reviews

Jovanna K.

March 23, 2023

Needed a Panade

I took note on reviews mentioning the meat being hard as a slab. So I added a panade of milk and bread. I also added an egg. I also kept track of the temperature to avoid overcooking. Having made these changes, made for a fabulous meal. The flavorings and spices were scrumptious.

Janet M.

February 28, 2023

SO Flavorful!

This was a terrific recipe. My family and I loved it. Juicy and flavorful. (I left out the parsley because my husband did the shopping and came home with cilantro instead of parsley. Rookie mistake!). I loved the technique of putting the tomato paste at the bottom of the pan. It created a fantastic sauce with all the meat drippings and spices. I served it with yogurt with a little grated garlic and lemon mixed in.

Karen H.

February 28, 2023

After the first bite, my family asked when could I make it again

This was a huge hit with my family. The meat mixture was scrumptious, and I loved the charred tomatoes and peppers. I could not find banana or Cubanelle peppers, so I improvised with shishito. My local store was out of pitas, so I served it with garlic naan, which worked out really well. I wouldn't change a thing about this recipe. What is a good substitute for the banana peppers? I could only find them pickled.

Siri N.

February 6, 2023

Question

Can this be halved? Would the cooking times change? Added a rating because it is required to submit my question (stupid - they keep changing their comment format).

Michael Y.

April 8, 2023

Nice

I liked this a lot. I cooked it at 425 instead of 450. I broiled for only 4 minutes.