Pistachio kebabs with tomato chilli sauce from Turkey: Recipes and Tales from the Road by Leanne Kitchen

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Notes about this recipe

  • TonyInSeattle on March 19, 2020

    This is a delicious recipe. I’ve used all beef, half beef and half lamb, and all lamb. The latter two are probably my favorites. The tomato chili sauce is good, but it makes a lot. You could easily skip it and make (or buy) any kind of sauce you like... I’ve formed the kebabs the day before and put them in the fridge and then cooked them last minute and they come out great!

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