Veal shish and onion salad flatbread with charred sivri biber relish

45 minutes


Veal shish

  • 750g of rose veal shoulder, leg or sirloin, diced to 3cm cubes
  • 1 tbsp of Urfa chilli flakes, isot biber)
  • 1 tbsp of ground cumin
  • 1 tbsp of dried oregano
  • 100ml of extra virgin olive oil
  • 4 flatbreads
  • 4 tbsp of Greek yoghurt

Sivri biber relish

  • 8 hot Turkish peppers, (sivri biber) use green chillis if you can't find them
  • 4 spring onions, finely sliced
  • 1 bunch of coriander, leaves and stalks chopped
  • 1 lemon, juiced
  • 50ml of extra virgin olive oil
  • sea salt
  • freshly ground black pepper

Onion salad

  • 2 onions, quartered
  • 2 tbsp of pomegranate molasses
  • 4 tsp turnip juice, (salgam) omit if you can't find
  • 50ml of extra virgin olive oil
  • 1 bunch of flat-leaf parsley, leaves only (from a small bunch)
  • 1 tbsp of sumac


Place the veal in a bowl with the chilli flakes, cumin, oregano and half the olive oil. Leave it to marinate in the refrigerator for a minimum of 2 hours, preferably overnight
Heat a barbecue until the coals turn grey
To make the relish, put the peppers on the barbecue (or in a griddle pan) and cook, turning occasionally until blackened all over. Remove and leave to cool
Once cool enough to handle, tear the tops off and strip away most of the skin, but don’t remove all the charred bits. Chop the flesh into small pieces. Place in a bowl and mix with the spring onions, coriander, lemon juice and olive oil. Season with salt and pepper
To make the onion salad, separate the onion layers, push them onto metal skewers and place on the barbecue. Cook for 2–3 minutes, turning now and then until charred on both sides. Remove from the skewer and put them in a bowl with the pomegranate molasses, turnip juice, olive oil, parsley and sumac. Season with salt and pepper and give it a good mix
Finally, thread the veal pieces onto metal skewers and grill for about 3 minutes on each side, or until golden brown. Season them with fine salt during cooking
Place the skewers straight on the flatbreads to rest and release their juices for 5 minutes. To serve, spread some yoghurt on a flatbread and top with the veal, onion salad and pepper relish