Gaziantep's showpiece: minced lamb kneaded with a generous measure of chopped Antep pistachios and grilled on flat skewers. The nuts stud the meat green and add sweetness and crunch that no other kebab has.
Also known as: fıstıklı kebap, fıstık kebabı, pistachio kebab, Antep fıstıklı kebap
Ingredients
- 500 g minced lamb (25% fat)
- 120 g raw Antep pistachios, coarsely chopped
- 1.5 tsp salt
- 0.5 tsp black pepper
- 2 lavash breads
- 1 tomato and 1 long green pepper, to grill alongside
How to make it
- 1
Chop the pistachios to rough gravel, not powder; you want green flecks with bite.
- 2
Knead them through the lamb with salt and pepper until the mass grips your hand.
- 3
With wet palms, sleeve the mixture along wide flat skewers about 2 cm thick.
- 4
Grill over glowing coals about 8 min, quarter-turning so the nuts toast without blackening.
- 5
Wrap in lavash with the grilled tomato and pepper and rest 2 min before serving.
Pro tip: Hold the Antep ratio of roughly one part pistachio to four parts meat; a mean scatter of nuts is garnish, not fistikli.
