When studying Turkey, make Turkish Kabobs.
A Little Background On Turkey
Turkey is located at the extreme southeast corner of Europe and the far west of Asia. It has often been an area torn by war and sought by empires from the Persians to the Greeks to the Romans to the Ottomans. After WWI, the Ottoman Empire had fallen and the area lacked leadership and government, but was overseen by the British. Mustafa Kemal Ataturk, a Turkish army general who fought in WWI, unified his people in their bid for independence from the British. That independence was won in 1922. Under Ataturk’s leadership the government was organized as a republic, its industry and education systems modernized. Turkey has a secular British style government and a middle eastern religion and culture. Just like the country’s geography, it spans two worlds.
Turkish Kabobs Recipe
One of my favorite parts of countries studies is the food. So I was excited to try these Turkish kabobs.
- beef, chicken, or lamb
- green peppers
- Cube the meat and vegetables into 1 inch squares.
- Marinate meat and veggies in yogurt, at least six hours or overnight in the fridge.
- Thread onto skewers and grill over medium heat.
- Serve with pita bread.
I also made homemade pita bread plus eggplant dip for the veggies and bread. Cook eggplant until it is very soft. Combine in a food processor or blender with red sweet peppers, a splash of lemon juice, and a couple tablespoons of olive oil, plus a dash of garlic powder and salt and pepper.
I had the kids each make one kabob and then whatever ingredients were left over I threw in a hot skillet and cooked up all at once, for speed.
- Yogurt originated in the eastern Mediterranean as a way to preserve milk in a hot climate.
- You can use any meat except pork for Turkish cooking, but lamb is probably most common there, and of course terribly expensive here in the US. Turkey is more than 98% Muslim and its people do not eat pork.
- This recipe is from Layers of Learning Unit 2-1.