Best 3 Turkish Spiced Halibut Skewers With Yogurt Sauce Recipes

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Embark on a culinary journey to the heart of Turkish cuisine with our tantalizing Turkish Spiced Halibut Skewers, a delectable dish that captures the essence of Turkish flavors. Marinated in a vibrant blend of aromatic spices, these halibut skewers are grilled to perfection, delivering tender and flaky fish with a hint of smokiness. Accompanied by a refreshing yogurt sauce, this dish offers a harmonious balance of tangy, creamy, and savory flavors.

In addition to the main recipe, this article presents a delightful collection of Turkish-inspired culinary creations. Discover the secrets of Turkish-Style Zucchini Fritters, crispy and golden on the outside, yet tender and flavorful on the inside. Indulge in the aromatic delight of Turkish Red Lentil Soup, a hearty and comforting dish packed with vibrant spices and nutritious lentils.

For those with a sweet tooth, the Turkish Delight recipe promises a taste of heaven. These soft and chewy candies, dusted with confectioners' sugar, offer a burst of sweet and nutty flavors in every bite. And to complete your Turkish culinary adventure, learn how to make Turkish Coffee, a rich and bold brew that will invigorate your senses.

Whether you're a seasoned home cook or just starting your culinary exploration, this article has something for everyone. Immerse yourself in the vibrant world of Turkish cuisine and create a feast that will transport your taste buds to the bustling streets of Istanbul.

Here are our top 3 tried and tested recipes!

TURKISH SPICED MEATBALLS WITH POMEGRANATE YOGURT SAUCE



Turkish Spiced Meatballs with Pomegranate Yogurt Sauce image

Italian and Swedish meatballs, step aside. These Turkish meatballs are so juicy, light, and flavorful-not to mention easy-they'll be rocking your party world this holiday season.

Provided by Melissa Roberts

Categories     Lamb     Appetizer     Bake     Cocktail Party     Yogurt     Oscars     New Year's Eve     Ground Lamb     Spice     Family Reunion     Poker/Game Night     Shower     Pomegranate     Party     Pomegranate Juice     Gourmet     Sugar Conscious     Kidney Friendly     Peanut Free     Tree Nut Free     Soy Free

Yield Makes about 42 meatballs

Number Of Ingredients 15

Pomegranate yogurt sauce:
2 cups whole-milk yogurt or 1 cup labne or plain Greek yogurt
1 cup pomegranate juice
Pomegranate seeds for garnish (about 2 tablespoons, or to taste)
Meatballs:
2 slices firm white sandwich bread
1 small onion, chopped
1/3 cup chopped flat-leaf parsley
1 pound ground lamb (preferably shoulder) or ground chuck
3/4 teaspoon ground allspice
1/2 teaspoon hot red-pepper flakes (see Cooks' notes)
1/4 teaspoon ground cinnamon
2 tablespoons olive oil
2 tablespoons vegetable or canola oil
Decorative picks

Steps:

  • Make Sauce:
  • Put yogurt in a paper towel-lined sieve set over a bowl and keep covered and chilled 8 to 12 hours.
  • Boil pomegranate juice in a small heavy saucepan until syrupy and reduced to about 2 tablespoons, about 10 minutes. Keep warm off heat, covered.
  • Make Meatballs:
  • Soak whole slices of bread for 30 minutes in a mixing bowl filled with water, then fold and squeeze gently to remove as much water as possible.
  • Pulse onion in a food processor until finely chopped, then add parsley and pulse again until finely chopped. Add lamb, bread (torn into pieces), allspice, red-pepper flakes, cinnamon, and 1/2 teaspoon salt and pulse, stopping and scraping down sides, until combined. (Do not overblend.)
  • Roll level tablespoons of meat mixture into balls (about 42), arranging them on plates or on another sheet pan.
  • Preheat oven to 350°F with rack in middle. Line a large, rimmed sheet pan with foil.
  • Heat olive oil and vegetable oil together in a 12-inch nonstick skillet over medium-high heat until oils shimmer (put one meatball in to test; it should sizzle). Brown meatballs all over in batches of 10 to 12, turning occasionally with a spoon or shaking skillet (lower heat if oil begins to smoke), about 2 minutes per batch. Transfer, as browned, to lined sheet pan.
  • Once all meatballs are browned, transfer the sheet pan to the oven and bake until meatballs are cooked through (cut one open to look, or use an instant-read thermometer; it should register 160°F), 10 to 15 minutes. Drain briefly on paper towels.
  • Spoon drained yogurt into a small serving bowl and drizzle with pomegranate syrup, then swirl it in briefly with a spoon. Sprinkle some pomegranate seeds over top. Spear each meatball with a toothpick and serve yogurt alongside for dipping.

SPICED TURKEY SKEWERS WITH CUMIN-LIME YOGURT



Spiced Turkey Skewers With Cumin-Lime Yogurt image

This recipe is a twist on the kebabs, kofte and grilled meats that are staples of Middle Eastern cuisines. Sumac powder, which is made from dried, ground sumac berries, is sprinkled on the kebabs to add a tart, lemony brightness to them, but if you don't have sumac, you can leave it out. Eat the skewers with a knife and fork, or, better yet, make little pita sandwiches with all of the fixings - the crunch of the cucumbers, cooling yogurt and the refreshing bite of mint are essential to balancing the dish. If you have trouble finding Persian cucumbers, use English cucumbers instead.

Provided by Yasmin Fahr

Categories     dinner, weekday, meat, skewers and kebabs, main course

Time 30m

Yield 4 servings

Number Of Ingredients 12

4 large pitas
1 tablespoon olive oil, plus more as needed
1 cup full-fat (at least 5 percent) Greek, skyr or other thick yogurt
1 lime, halved
1 tablespoon plus 1/2 teaspoon ground cumin
Kosher salt
1 pound ground turkey, preferably dark
1 tablespoon ground turmeric
1 medium red onion, peeled and halved (one half grated and strained, and the other sliced into 1-inch wedges)
1/2 tablespoon sumac powder (optional)
1 packed cup fresh mint sprigs
2 Persian cucumbers, thinly sliced into thin coins

Steps:

  • Soak 8 bamboo or wooden skewers in water for 10 to 30 minutes before you begin the recipe.
  • Heat the oven to 350 degrees. Lightly brush the pitas with oil, place on a sheet pan under the broiler for 1 to 2 minutes per side, then wrap in foil to keep warm.
  • In a small serving bowl, stir together the yogurt, juice of 1/2 lime, 1/2 teaspoon cumin and 1/2 teaspoon kosher salt. Scoop out 1/4 cup of the yogurt mixture and place in a large mixing bowl. Place the remaining yogurt in the refrigerator.
  • Gently combine the turkey, remaining cumin, turmeric, grated onion and 1 teaspoon kosher salt in the bowl with the yogurt until most of it has a mustard-orange hue. Divide the meat into 8 similar-sized loose balls. Lightly wet your hands so the meat doesn't stick, then shape the meat around the skewers by placing the meat in one hand, pressing the skewer in the center, then using the fingertips and thumb of the bottom hand to shape the meat by lightly pressing it to create an oblong shape.
  • Place the skewers in the center of a sheet pan and sprinkle the sliced onion on the outskirts. Use your hands to rub the onions and the outside of the skewers with oil, then season the onions with salt. Place the remaining 1/2 lime on the pan cut-side up, and roast until the outside of the meat is a darker mustard color and no longer pink inside, 11 to 14 minutes.
  • Squeeze the lime juice on top of the turkey and slide the meat off the skewers. Place the pitas on a serving plate, spoon some of the reserved yogurt on them, then place the turkey and onion slices on top. Sprinkle all over with the sumac, if using, and serve with mint, cucumbers and the remaining yogurt.

YOGURT BAKED HALIBUT



Yogurt Baked Halibut image

Yogurt tenderizes the fish in this recipe and gives it an unexpected taste. You can substitute any firm, white fish.

Provided by MA HIKER

Categories     Halibut

Time 25m

Yield 5 serving(s)

Number Of Ingredients 7

1 1/2 lbs halibut fillets
1 cup plain low-fat yogurt
1 onion, chopped
1 teaspoon lemon pepper
1 teaspoon dried parsley
salt
1 tablespoon lemon juice

Steps:

  • Preheat oven to 350°F
  • Lightly coat an 8x8-inch baking dish with cooking spray.
  • Rinse halibut filets and pat dry.
  • Place fish in a single layer in the baking dish.
  • Mix together yogurt, onion, lemon pepper, parsley and salt; pour over fish filets.
  • Drizzle filets with lemon juice.
  • Bake for 15 minutes, or until fish is firm and can be flaked with a fork.

Nutrition Facts : Calories 192.5, Fat 3, SaturatedFat 1, Cholesterol 84.7, Sodium 148.3, Carbohydrate 5.9, Fiber 0.5, Sugar 4.5, Protein 33.6

Tips:

  • Choose fresh, firm halibut steaks for the best results.
  • Use a sharp knife to cut the halibut into even-sized pieces.
  • Marinate the halibut in the yogurt sauce for at least 30 minutes, or up to overnight, to allow the flavors to develop.
  • Thread the halibut pieces onto skewers, alternating with vegetables and herbs.
  • Grill the skewers over medium heat for 8-10 minutes per side, or until the halibut is cooked through.
  • Serve the skewers with a dollop of yogurt sauce and a wedge of lemon.
  • For a vegetarian version of this dish, substitute tofu or tempeh for the halibut.

Conclusion:

These Turkish-spiced halibut skewers with yogurt sauce are a delicious and healthy meal that is perfect for a summer cookout or party. The halibut is tender and flavorful, and the yogurt sauce is a perfect complement. This dish is sure to please everyone at your table.

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